Vegan recipe

Taco Lasagna: Gluten-free Vegan Recipe

/ thedairydiaries / Leave a comment

Warm, savory, creamy, cheezy layers of zesty Latin-inspired casserole topped with cool, crisp, creamy, tangy veggies. Delish!

AirBrush_20180525134454

I mean, who doesn’t love tacos? Who doesn’t love lasagna? Put them together and you have family-pleasing, freezer-friendly, make-ahead, meal-prep’able, gluten-free, vegan deliciousness!

Ready for the recipe? Read on.

GLUTEN-FREE VEGAN TACO LASAGNA 

IMG_20180505_081026_699

Ingredients:

2 cup salsa (I used this)
1 pkg Beyond Meat Feisty Crumbles
3 cup marinara (or 1 28oz can crushed tomatoes)
2 pkg frozen corn niblets
1 Tbl cumin
1 Tbl chilli powder
1 Tbl garlic powder
1 tsp dried oregano
Salt and pepper to taste
1 pkg corn tortillas
1.5 pkg Chao Original Creamy Slices
1 cup Go Veggie Vegan Cheddar Shreds
1.5 cup Just Mayo
1 pkg Kite Hill Ricotta
2 limes (juiced)
* Shredded lettuce (optional)
* 2 tomatoes (diced)
* 1/2 cup Just Mayo (optional)
* 2 Tbl apple cider vinegar (optional)

Directions:

Preheat the oven to 375°F.

Add the crumbles, marinara (or crushed tomatoes), corn, and spices to a pan and cook — stirring often — on medium heat until heated through.

In a medium size bowl, stir together the Just Mayo, ricotta, and lime juice; mix well.

While the crumbles cook, spray a casserole dish with non-stick cooking spray, the spread a thin layer of salsa over the bottom of the pan.

Lay corn tortillas in a single layer over the salsa.

Spread 1/3 of the crumble mixture over the tortillas.

Lay Chao slices in a single layer over over the crumble mixture then top with a layer of 1/2 the ricotta mixture.

Top the ricotta mixture with a single layer of corn tortillas.

Spread another 1/3 of the crumble mixture over the tortillas, top that with a layer of Chao slices.

Spread the remaining ricotta mixture over the Chao slices then top with a final layer of tortillas.

Use the remaining crumble mixture to create an even layer on top of the tortillas then sprinkle with Go Veggie shreds.

Place the casserole dish in the oven And bake at 375°F for 30 minutes.

For best results, remove the baked lasagna from the oven, let cool for at least an hour (or refrigerate to use the next, or freeze for later use), then reheat at 375°F for 10-15 minutes.

* Optional: Mix Just Mayo and apple cider cinegar together to make a dressing then stir in the lettuce and tomatoes and top each slice of warm taco lasagna with the cool, crisp, creamy, tangy garnish salad. Yum!

Fast and Easy Vegan Recipe: Beans-and-Greens Rice Bowl

/ thedairydiaries / Leave a comment

Looking for something plant-based that’s quick, healthy, and easy to make? Hoping to fill your tummy, a lunch box, or your family’s plates? Need a dorm-friendly meal option or a simple dish your tween can heat up solo? Hunting for a 15-minute meal? This packable dish is good warm or cool. Give it a try.

Change out the beans and veggies to switch things up. Maybe black beans with peppers and corn, or cannelini beans with spinach and artichoke. Try switching up brown rice for farro or quinoa. Make this suit you.

BEANS-AND-GREENS RICE BOWL

20170802_121743

BEANS-AND-GREENS RICE BOWL

Ingredients:

2 cans pinto beans

3 cups frozen broccoli florets

2 cups frozen peas

2 bags of frozen microwave-in-pouch brown rice

2 Tbl Soy-free Earth Balance Spread

1 Tbl dried Italian seasoning

2 Tbl garlic powder

* 2 tsp fennel seeds (optional)

Salt and pepper to taste

Directions:

Microwave the rice according to package instructions.

Drain and rinse the beans.

Pour frozen veggies into a big microwaveable bowl and top with Earth Balance before microwaving for 8 minutes, or until warmed through.

Add the rice and beans to the cooked veggies then stir in the seasonings.

Refrigerate for later, portion it out for meal prep, scoop into containers for lunch box filling, or serve immediately.

Enjoy!

 

Gluten-Free, Vegan Burger Recipe

/ thedairydiaries / Leave a comment

Looking for a cheap, easy, freezer-friendly plant-based meal? Hoping to satisfy herbivore and omnivore palates, alike? Hunting for a guilt-free entree a teen could easily thaw and heat solo? Need a make-ahead family meal idea that is free from the top 8 allergens? I’ve got you!

LENTIL-BEAN BURGER 

img_20170226_172515_824

Lentil-Bean Burger

Ingredients:

1c lentils
1 can kidney beans
3 flax eggs (3 Tbl flaxmeal stirred together with 6 Tbl water)
2 Tbl yellow mustard
2 Tbl garlic powder
2 Tbl cumin
1 Tbl onion powder
1 Tbl basil
1/2 Tbl smoked paprika
1/2 Tbl Tbl chili powder
1 bell pepper  (chopped)
1/2 vidalia onion  (chopped)
1 pkg rolled oatmeal
Salt and pepper to taste

Directions:

Stir together the flax meal and water to prepare your flax eggs, and let set while you chop your vegetables.

Once the flax mixture is a sticky, viscous goo, mix all of the remaining ingredients in a large bowl.

Mash the mixture with a handheld potato masher until the texture is sticky enough to form patties.

Form the mixture into patties (it should make 10 standard size burger patties.)

Preheat your oven to 375°F.

While the oven heats, cook the patties in an oiled pan over medium-high heat until golden.

Carefully flip each patty and cook until both sides are golden.

Transfer the patties to a silcome lined aluminum baking sheet and bake for 45 min, or until sufficiently cohesive in texture (baking time may vary with dark or nonstick pans.)

Remove and freeze, refrigerate, or serve.

To reheat, defrost in the microwave then cook in oiled pan over medium heat.

Vegan Vanilla Frosting

/ thedairydiaries / Leave a comment

#3’s first birthday was nearing and I needed dairy-free frosting for his cake. I contemplated going the easy route and buying the generally dairy-free Duncan Hines canned frosting, but those have a funky aftertaste and way too much sugar for my taste. So, homemade it was.

I wanted something easy, something with few ingredients, something not terribly processed. I found a recipe online for a dairy-free vanilla frosting and prepared the concoction according to the instructions.

The frosting was good but not great. It wasn’t quite vanilla-y enough for me, it was a tad too salty, and it was too sugary. So I tweaked the recipe,  decreasing here and substituting there to create my own recipe. I much preferred it… Hubs and #1 did too. Here’s how I made it.

VEGAN VANILLA FROSTING 

Vegan Vanilla Frosting

Vegan Vanilla Frosting

Ingredients

1 1/4 cup powdered sugar
3/4 cup coconut oil (chilled)
1 tsp pure vanilla extract
1 small pinch salt
1 Tbl non-dairy milk

Directions

Add all of the ingredients into the bowl of an electric mixer.

Mix on low, scraping the sides of the bowl often (be sure to turn off your mixer when doing this.)

Gradually increase the mixer’s speed until you reach the highest setting, still stopping to scrape the bowl sides so everything gets blended.

Mix until the frosting reaches the desired texture.

Store in an airtight container and refrigerate if not using immediately.