Category: Dinner

Vegan Recipe: Roasted Potatoes and Carrots

Vegan Recipe: Roasted Potatoes and Carrots

Preparation Time: 20-25 minutes | Cooking Time: 1 hour Ingredients, Serves 4-6 11 Yukon potatoes, peeled and sliced 20 carrots, peeled and cut into bite-sized pieces 1 yellow onion, cut into rings 1-2 roasted garlic heads 4-5 cups vegetable broth 1 tbsp poultry seasoning 1/2-1 tbsp bouquet garni fresh ground pepper sea salt Directions Preheat oven to 400 degrees. Place […]

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Vegan Recipe: Crabless Cakes with Lemon Habanero Tartar

Vegan Recipe: Crabless Cakes with Lemon Habanero Tartar

Ingredients, Yields 10 cakes Package Gardein mini crabless cakes (contains wheat gluten – not suitable for celiac) Basil sauce 1/2 cup packed fresh basil leaves 1 cup vegan mayonnaise 1/4 cup white wine vinegar to taste kosher salt to taste freshly ground black pepper Lemon habanero tartar sauce 2 cups fresh lemon juice, plus 1 Tbsp 1/2 habanero chile 2 […]

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Vegan Recipe: World’s Best Pumpkin Penne

Vegan Recipe: World’s Best Pumpkin Penne

A bright and creamy pasta dish which incorporates veggie burgers, broccoli and shiitake bacon for maximum flavor. Ingredients 6 oz organic penne pasta 2 c broccoli florets 1 T coconut oil 1/4 t + 1/2 t sea salt 2 packs Hilary’s World’s Best Veggie Burgers 1 T extra virgin olive oil 2 garlic cloves, minced 2 t fresh rosemary, minced […]

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Vegan Recipe: Sweet Potato Quinoa Chili

Vegan Recipe: Sweet Potato Quinoa Chili

Ingredients, Serves 6 1 Tbsp. olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 tsp. chili powder 2 Tbsp. tomato paste 2 cups water 1 box (12 oz.) Dr. Praeger’s Sweet Potato Hash Browns, diced 1 can (15.5 oz.) red kidney beans, drained and rinsed 2 cans (14.5 oz each) diced tomatoes with green chilies 2 cups cooked […]

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Recipe: Kale & Quinoa Stuffed Peppers

Recipe: Kale & Quinoa Stuffed Peppers

These peppers are stuffed with great taste! If the peppers do not stand up straight, cut a small amount off the bottom of each pepper so they sit evenly. Ingredients, Serves 4-5 4 Dr. Praeger’s Kale Veggie Burgers 2 large garlic cloves, minced 1/2 onion, minced 2 tablespoons extra-virgin olive oil 1 can of black beans 1/4 cup drained, rinsed […]

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Vegan Recipe: Fishless Sliders with Mango Slaw

Vegan Recipe: Fishless Sliders with Mango Slaw

Create these tasty treats using Gardein’s fishless filets by adding cabbage, mango, onion, cilantro, cayenne pepper, lime juice and vegan mayonnaise. Total time: 15 min Ingredients, serves 6 1 pkg Gardein fishless filets 3 cups shredded cabbage 1/4 cup vegan mayonnaise 1 cup mango, peeled and diced 1/3 cup red onion, diced 1/2 cup cilantro, chopped 1 tbsp cayenne pepper […]

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Vegan Recipe: Lentil Bolognese

Vegan Recipe: Lentil Bolognese

A tasty Lentil Bolognese is a must for your recipe arsenal, and this one passes the test for a busy student—or anyone in a hurry or on a budget. Made in a pressure cooker, this Lentil Bolognese is a quick and healthy spin on a traditionally meat-based sauce. Ingredients 1 (28-ounce) can salt-free diced tomatoes or tomato purée 1 (6-ounce) […]

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Vegan Recipe: Loaded Potato Skins

Vegan Recipe: Loaded Potato Skins

These crispy, twice-baked potatoes are downright irresistible. Filled with a flavorful chickpea, caper, scallion, and sun-dried tomato mash, these tasty bites are also topped with a creamy tahini sauce and fresh chives. View recipe: https://www.forksoverknives.com/recipes/vegan-potato-skins/

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Vegan Recipe: Peach Basil Salsa Burger

Vegan Recipe: Peach Basil Salsa Burger

Hilary’s creates convenient and culinary foods that are perfect for after school snacks and easy nutritious dinners. All products are vegan, certified gluten free, Non-GMO verified, certified organic and free-from common allergens, uniting the convenience of frozen foods with better-for-you ingredients and meals. Peach Basil Salsa Burger recipe Ingredients 1 pack Hilary’s Root Veggie Burger 1 large peach, small diced […]

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Vegan Recipe: Spiced Sweet Potato Tacos

Vegan Recipe: Spiced Sweet Potato Tacos

By Darshana Thacker These are a favorite of my friend Judy Micklewright’s six-year-old daughter, Becky, who could not stop eating them the first time I served them to her. The potato wedges make it easier to keep the stuffing in the tacos. Ready In: 35 minutes From Forks Over Knives Family: Every Parent’s Guide to Raising Healthy, Happy Kids on […]

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