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(2016-11-14 13:42:18)

You will need

750 ml unsweetened almond milk
200 g cauliflower, chopped
1/2 cup cashew
50 g celeriac, cubed
1 tbsp nutritional yeast
4 cloves of garlic, minced
1 tsp salt (plus for seasoning)

Method

In a medium pan mix cauliflower, cashew, celeriac, garlic and almond milk. Bring to boil and cook slowly about 20 minutes (or until the veggie is cooked). Add nutritional yeast and blend until smooth. Season with salt, if necessary. Serve with spelt pasta and baked cubes of smoked tofu.

(2016-11-14 13:41:04)

You will need

Sauce
3 cups almond milk
2 cups cooked and mashed butternut squash
1/2 cup cashew nuts
1/2 cups nutritional yeast
4 tbsp mustard
4 tbsp corn flour
1 tbsp lemon juice
1 1/2 tsp granulated garlic
1 1/2 tsp salt

Other
400 g no cook macaroni
2 cups peas (frozen or fresh) or broccoli, spinach, etc
1/3 cup sunflower seeds
1/2 cup pumpkin seeds
1/3 cup ground almond

Method

Cook macaroni according to the package directions. Place butternut squash, cashew nuts, nutritional yeast, mustard, corn flour, lemon juice and garlic in a food processor. Pour almond milk and blend until smooth and creamy. Season with salt. Put sunflower and pumpkin seeds and pulse through. Mix with ground almond. Combine the macaroni, sauce and peas (or other veggie) in a casserole dish and sprinkle with seeds and almond mixture. Bake at 200 degrees for about 30 minutes. Serve with veggie salad.



(2016-11-14 13:40:00)

You will need

1 ripe medium size avocado, pitted
4 garlic cloves
3 tbsp water
2 tsp nutritional yeast
1/4 cup fresh basil (or other favorite herbs)
zest of 1 lemon
juice of 1/2 lemon
salt
pecans or walnuts

Method

Place lemon juice, lemon zest, water, garlic, basil, nutritional yeast and avocado in a food processor. Process until smooth and creamy. Taste and season with salt. Cook pasta until al dente. Drain well and mix with avocado sauce. To serve garnish with pecans or walnuts.