Grilled lion’s mane steak ciabatta sandwiches are what you should be making for dinner tonight! They are packed with incredible flavor and texture and are so filling. Lion’s mane mushrooms are marinated and grilled with crispy onion straws, peppery arugula, creamy vegan garlic aioli, and a tangy BBQ sauce on grilled ciabatta buns. What is not to love?

We are still on our never-ending mushroom kick over here with our homegrown kits cranking out oyster and lion’s mane mushrooms, and trying to squeeze out the last bit of Summer barbeques before Fall fully kicks in. The kids are back in school which means we are looking for easy and crowd-pleasing dinners to make our weeknights easier. Cue these mushroom steak sandwiches! They are AMAZING and everyone loves them, even my meat-eating husband.

These vegan steak sandos pair perfectly with some cauliflower mac and cheese, potato wedges, or a crunchy salad. These are already vegetarian, dairy-free, and plant-based, but you can swap out the soy sauce in the marinade to make them gluten-free too!

I love these lion’s mane mushroom steaks on grilled ciabatta bread, but you can use whatever you like! I bet they would be amazing on a potato bun too. The mushrooms are meaty and mimic a steak texture perfectly. The combo of the creamy garlic aioli and tangy BBQ sauce knocks the flavor profile out of the park! Top these handhelds with crispy onion straws and peppery fresh arugula and there is just nothing better. Except maybe a cold glass of chardonnay for good measure. Try these out and let us know what you think!

Ingredients

Mushroom Steaks

• 2 large lion’s mane mushrooms
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 2 tbsp barbeque sauce

Mushroom Steak Marinade

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Crispy Onion Straws

• 1/2 medium yellow onion-thinly sliced
• 1 cup vegan buttermilk or high-fat milk
• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper

Assembly

• 2 ciabatta buns
• 1/2 cup arugula
• 2 tbsp vegan garlic aioli
• 2 tbsp barbeque sauce

Instructions

Crispy Onion Straws

• Thinly slice the onion and place the slices in a bowl or jar with the buttermilk. Let them soak for 10-20 minutes.
• Heat up frying oil in a skillet over medium-high heat. When a small amount of flour tossed in the oil sizzles, it is hot enough to add the onions.
• Fry the onion slices until golden brown or about 5-10 minutes. Drain and set aside.

Mushroom Steaks

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove it from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium-high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and grill for another minute or two.
• Throw the ciabatta buns on the grill for the last few minutes to get a nice char. Remove from heat and set aside.

Assemble

• On the bottom of the bun smear some vegan garlic aioli. Top with some fresh arugula.
• Place the mushroom steak on top of the arugula. Add some crispy onion straws.
• Spread some BBQ sauce on the top bun and set on top of the onion straws. Serve warm with some potato wedges, cauliflower mac and cheese, or a fresh Summer salad.

Try these other related recipes:

Vegan Red Wine Quinoa Burgers

Grilled Veggie Kabobs with Chimichurri

Black Bean Quesabirria Tacos with Consume

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Grilled Lion’s Mane Steak Ciabatta Sandwiches

Marinated meaty mushrooms are grilled to perfection with crispy onion straws, peppery arugula, creamy garlic aioli, and a tangy barbeque sauce served on a charred ciabatta bun. It's the perfect meaty and filling meal for meat eaters and vegans alike. Serve with potato wedges or a Summer salad for your next BBQ and get ready to wow your guests!

Course Dinner, Main Course

Cuisine American

Keyword ciabatta, grilled steak sandwiches, lion’s mane steaks

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

Mushroom Steaks

• 2 large lion's mane mushrooms
• 1 tbsp olive oil
• 1 tsp flaky sea salt
• 2 tbsp barbeque sauce

Mushroom Steak Marinade

• 1 tbsp soy sauce or tamari for gluten-free
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp liquid smoke
• 1/2 tsp vegan Worcestershire sauce
• 1 tsp onion powder
• 1/2 tsp paprika

Crispy Onion Straws

• 1/2 medium yellow onion-thinly sliced
• 1 cup vegan buttermilk or high-fat milk
• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper

Assembly

• 2 ciabatta buns
• 1/2 cup arugula
• 2 tbsp vegan garlic aioli
• 2 tbsp barbeque sauce
• oil for frying

Instructions

Crispy Onion Straws

• Thinly slice the onion and place the slices in a bowl or jar with the buttermilk. Let them soak for 10-20 minutes.
• Mix the flour, salt, and pepper in a shallow dish or bowl. Drain the onion slices and toss them in the flour mixture until well coated.
• Heat up frying oil in a skillet over medium-high heat. When a small amount of flour tossed in the oil sizzles, it is hot enough to add the onions.
• Fry the onion slices in a single layer until golden brown or about 5-10 minutes. Drain and set aside.

Mushroom Steaks

• Heat up a cast iron skillet over medium heat. Lightly oil the pan and add one mushroom to the pan and get it used to the heat. Lightly salt the mushroom.
• Using a heavy dish or another skillet, begin pushing down on the mushroom and gradually increasing the pressure until it resembles a steak. You will want to push pretty hard to compact it down to a meat-like thickness. Sear the mushroom on both sides and remove from heat. Repeat with the other mushroom.
• In a small bowl or tupperware, add the marinade ingredients and set your seared mushrooms in it. Cover and let sit for 10-20 minutes.
• While they are marinating, heat a grill to medium high heat.
• Remove the mushrooms from the marinade and sear them on the grill over medium-high heat for a couple of minutes on each side until charred. Alternatively, you can return them back to a hot skillet and sear them that way. Add the mushrooms back to a hot pan and sear for a couple of minutes on each side until slightly charred.
• Baste with the BBQ sauce on each side and grill for another minute or two.
• Throw the ciabatta buns on the grill for the last few minutes to get a nice char. Remove from heat and set aside.

Assemble

• On the bottom of the bun smear some vegan garlic aioli. Top with some fresh arugula.
• Place the mushroom steak on top of the arugula. Add some crispy onion straws.
• Spread some BBQ sauce on the top bun and set on top of the onion straws. Serve warm with some potato wedges, cauliflower mac and cheese, or a fresh Summer salad.

The post Grilled Lion’s Mane Steak Ciabatta Sandwiches appeared first on The Hungry Carrot.

Crispy onion straws are so easy to make and are the perfect golden brown, crunchy, and flavorful topping for so many things! They only require a couple of ingredients that are probably already in your pantry and come together in just a few minutes making them the perfect addition to your next meal when you want a little wow factor and a gourmet crunch. Good luck not eating them by the handful, and we won’t tell if you do!

All you really have to do with these is soak them for a bit in high-fat dairy-free milk and then roll them in flour before frying. In just a few minutes you get that perfect golden fried onion straw packed with flavor and crunch. Try them on chili, mushroom steak sandwiches, bao buns, tacos, or burgers.

Ingredients

• 1 yellow onion
• 2 cups vegan buttermilk, or high-fat plant milk
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• oil for frying

Instructions

• Thinly slice the onion and place the slices in a bowl or jar. Soak them in the vegan buttermilk for at least 10 minutes. You can also leave these covered in the fridge for up to 12-24 hours.
• Heat up your frying oil over medium-high heat. Add enough to have a layer about 1/2-1 inch thick in the pan. You will know it is ready and hot enough when a small amount of flour sizzles when tossed in the oil.
• Mix together the salt, pepper, flour, and garlic powder in a mixing bowl or shallow dish. Drain the onion slices and toss them in the flour mix.
• Fry the onion slices in batches if needed so as not to crowd the pan. You don’t want them overlapping too much. Fry for several minutes until golden brown.
• Drain on a plate with paper towels. Use them as salad toppings, on sandwiches, pasta, or on your favorite dish. They can be kept in an airtight container in the fridge for a day or two, but they are best the same day when they are crispiest.

Try these other related recipes:

Dairy-Free Garlic Aioli

Cauliflower Mac and Cheese

Black Bean and Quinoa Burgers

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Crispy Onion Straws

Easy, crispy, golden, fried onion straws that are dairy-free and egg-free are simple to make and the perfect addition to a grilled steak sandwich.

Course Side Dish, Topping

Cuisine American

Keyword fried onions, onion straws

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 yellow onion
• 2 cups vegan buttermilk, or high-fat plant milk
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• oil for frying

Instructions

• Thinly slice the onion and place the slices in a bowl or jar. Soak them in the vegan buttermilk for at least 10 minutes. You can also leave these covered in the fridge for up to 12-24 hours.
• Heat up your frying oil over medium-high heat. Add enough to have a layer about 1/2-1 inch thick in the pan. You will know it is ready and hot enough when a small amount of flour sizzles when tossed in the oil.
• Mix together the salt, pepper, flour, and garlic powder in a mixing bowl or shallow dish. Drain the onion slices and toss them in the flour mix.
• Fry the onion slices in batches if needed so as not to crowd the pan. You don't want them overlapping too much. Fry for several minutes until golden brown.
• Drain on a plate with paper towels. Use them as salad toppings, on sandwiches, pasta, or on your favorite dish. They can be kept in an airtight container in the fridge for a day or two, but they are best the same day when they are crispiest.

The post Crispy Onion Straws appeared first on The Hungry Carrot.

This recipe is awesome for meal prep and keeps in the fridge for several days. We like it for its kid-friendly nature and ease of customizing this to suit different spice level needs.

Comforting Curry

Yellow curry, or “Kaeng Kari” in Thai, is one of the many varieties of curry found in Thai cuisine. Thai cuisine itself is a melting pot of flavors and influences from neighboring countries like India, Malaysia, and China, which is reflected in its diverse range of curries. Yellow curry is distinguished by its mild heat and rich, creamy texture, often compared to Indian curry due to the use of turmeric and other spices.

There are so many different variations and types of curry. I love this version for its low spice level and it’s easy to throw together with whatever I have on hand. For those wanting more spice, it’s easy to add more heat and make it the way you prefer.

Curry is comforting and warm, and the spices all feel indulgent. Perfect for curling up on the couch or for when you might be feeling under the weather and need something to combat the common cold. If you are looking for more Thai recipes, check out our Spring Rolls with Peanut Sauce or Thai Udon Noodles.

Ingredients

Curry is such a versatile dish that can be easily customized for spice levels, vegetables, and proteins. Here are the core ingredients you will need and some ideas for variations.

Core Ingredients

1. Yellow Curry Paste: The heart of the dish, yellow curry paste is a blend of turmeric, cumin, coriander, lemongrass, galangal, garlic, shallots, and dried chilies. These ingredients are blended together to create a fragrant and flavorful base.
2. Coconut Milk: This adds a creamy texture and subtle sweetness to the curry, balancing the spices in the curry paste. Use quality full-fat coconut milk.
3. Tofu: Firm tofu is ideal for this dish as it holds its shape well during cooking and absorbs the flavors of the curry. Press it well so it fries up evenly.

Additional Ingredients

1. Vegetables: Commonly used vegetables include bell peppers, potatoes, carrots, and green beans. We also love bamboo shoots, lemongrass, and limes served on the side.
2. Aromatics and Spices: Kaffir lime leaves, Thai basil, and fresh cilantro enhance the aroma and flavor profile of the curry.
3. Seasonings: Soy sauce, sugar, and lime juice are used to achieve a balanced taste. Top with added hot sauce or chile sauce if desired.

Instructions

1. Rinse and drain your rice and add it the a rice cooker with the water. Cook rice according to your rice cooker instructions.
2. Over medium heat, add the coconut milk and curry paste to a saucepan. Mix well and heat for a few minutes. Add any veggies you are using like potatoes, onions, and carrots. Bring to a simmer for 20 minutes until the veggies are softened.
3. Meanwhile, crisp your drained and pressed tofu cubes in a skillet until golden brown on each side.
4. When the veggies are soft, add in the tofu, soy sauce, sugar or agave, and the rest of the broth or water to your desired consistency. Heat through.
5. Serve over fluffed jasmine rice with chopped cilantro and lime wedges. Add some hot sauce or diced chiles if desired.
6. Store leftovers in an airtight container in the fridge for 3-4 days.

Serving Suggestions

We serve our yellow curry with tofu over fluffy jasmine rice, but it is equally good with brown rice or rice noodles. It pairs well with side dishes like Thai cucumber salad or fresh spring rolls. For a complete authentic meal, consider serving it with a refreshing Thai iced tea or a light coconut dessert.

Nutritional Benefits

Curry is packed with nutritional powerhouses that are not only delicious but also good for you. Let’s take a look at some of the key benefits…

Tofu

1. High in Protein: Tofu is an excellent source of plant-based protein, making it an ideal choice for vegetarians and vegans.
2. Rich in Nutrients: It contains essential amino acids, iron, calcium, and magnesium, contributing to overall health and well-being.
3. Low in Calories: Tofu is low in calories and fat, making it a healthy addition to any diet.

Yellow Curry Paste

1. Anti-Inflammatory Properties: Turmeric, a key ingredient in yellow curry paste, contains curcumin, known for its anti-inflammatory and antioxidant properties.
2. Digestive Health: The spices in the curry paste, such as cumin and coriander, aid in digestion and promote a healthy gut.
3. Immune Boosting: Garlic and shallots have antimicrobial properties that support the immune system.

Coconut Milk

1. Healthy Fats: Coconut milk is rich in medium-chain triglycerides (MCTs), which are easier to digest and provide a quick source of energy.
2. Vitamins and Minerals: It contains vitamins C, E, and B vitamins, as well as minerals like iron, selenium, and magnesium.

Vegetables

1. Vitamins and Fiber: The vegetables in yellow curry provide a range of vitamins, minerals, and dietary fiber, essential for maintaining good health.
2. Antioxidants: Many of the vegetables used in the curry are high in antioxidants, which help protect the body from oxidative stress.

We hope you enjoy this take on a vegan yellow curry and enjoy making it as much as eating it! Happy Cooking!

Try these other recipes:

Oyster Mushroom Duck Bao Buns

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Thai Peanut Udon Noodles

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Thai Yellow Curry with Crispy Tofu

Yellow curry with crispy tofu blends the rich flavors of Thai cuisine with yellow curry paste, coconut milk, carrots, and potatoes served over fluffy rice.

Course Main Course

Cuisine Thai

Keyword curry, tofu

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 2 tbsp yellow curry paste
• 1 can coconut milk
• 1 package tofu, pressed and cubed
• 2 potatoes-peeled and cubed
• 2 carrots-peeled and sliced
• optional veggies: bell pepper, bamboo shoots, chile peppers
• 1 yellow onion-chopped
• 1 cup broth or water, plus more if desired for consistency
• 1 tbsp sugar or agave
• 1 tbsp tamari or soy sauce
• chopped cilantro and lime wedges for serving

Instructions

• Rinse and drain your rice and add it the a rice cooker with the water. Cook rice according to your rice cooker instructions.
• Over medium heat, add the coconut milk and curry paste to a saucepan. Mix well and heat for a few minutes. Add any veggies you are using like potatoes, onions, and carrots. Bring to a simmer for 20 minutes until the veggies are softened.
• Meanwhile, crisp your drained and pressed tofu cubes in a skillet until golden brown on each side.
• When the veggies are soft, add in the tofu, soy sauce, sugar or agave, and the rest of the broth or water to your desired consistency. Heat through.
• Serve over fluffed jasmine rice with chopped cilantro and lime wedges. Add some hot sauce or diced chiles if desired.
• Store leftovers in an airtight container in the fridge for 3-4 days.

The post Thai Yellow Curry with Crispy Tofu appeared first on The Hungry Carrot.

Smoky black bean soup is a classic comforting dish that’s high in protein and fiber-rich thanks to all the delicious, veggies. I am a fiend for smoky flavors so this version showcases some of those complex smoky vibes and lots of fresh vegetables to amp up the nutritional components. It’s hearty, and filling, and works great for freezing and meal prep! Plus, it’s dairy-free, gluten-free, and can be made without oil.

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Step-by-Step Instructions

1. Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
2. Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
3. Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
4. Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
5. Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
6. Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

Pairing Suggestions

This soup is incredible on its own, but also pairs really well with:

• Crusty Bread: Try this recipe, or switch it up with cornbread for a hint of sweetness and density
• Tortilla Chips: Crunchy tortilla chips add texture and are perfect for dipping.
• Rice: A side of steamed white or brown rice can make the meal. Pour the soup over the type in a Cajun-vibe.
• Salad: A fresh green salad with a citrus vinaigrette can lighten up the meal and add a refreshing element.
• Avocado Toast: Creamy avocado on crusty bread is a delicious and nutritious side that pairs well with the flavors of the soup.

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Smoky Black Bean Soup

A hearty and filling black bean soup full of smoky black beans, spices, and veggies. Pairs perfectly with crusty bread and topped with all your favorites like avocado, cilantro, and cotija cheese.

Course Appetizer, Lunch, Main Course

Cuisine Mexican

Keyword black beans, soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Instructions

• Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
• Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
• Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
• Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
• Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

The post Smoky Black Bean Soup appeared first on The Hungry Carrot.

Cauliflower mac and cheese is the ultimate comfort food without all the guilt. It’s creamy, cheesy, and filling with a satisfying texture and a crispy breadcrumb topping. Low-carb, low-calorie, and can easily be made gluten-free and dairy-free with a couple of simple substitutions. There are so many options for flavor adjustments and add-ins like veggies or spices. Make it your own and make it in less than 40 minutes!

I am a die-hard mac and cheese fan. It’s all I would eat as a kid, and I guess that kid never grew up, because I still eat it every chance I get! Using cauliflower here instead of pasta makes this a dish with essential nutrients instead of just carbs. It’s low in calories but high in vitamins C, K, and B6, as well as folate and fiber. Cauliflower mac is a great option for those following low-carb or keto diets and anyone looking to increase their vegetable intake.

Dietary Considerations

Cauliflower mac and cheese is incredibly versatile and can be adapted to fit various dietary needs. Making a few easy substitutions makes this recipe complaint with most dietary preferences.

Gluten-Free

Cauliflower is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease. Make sure to use gluten-free bread crumbs if you are using those.

Vegan or Dairy-Free

By using plant-based milk and cheese alternatives, you can easily make it vegan or dairy-free. I used dairy cheese in this recipe, but everything else is vegan. If you aren’t a fan of vegan cheese, like me, try soaking some raw cashews and blending them up with nutritional yeast, mustard, and spices for a better-tasting and less processed cheese alternative.

Flavor Variations

Add some spice

If you enjoy a bit of heat, add some spice to your mac. A dash of hot sauce, a sprinkle of red pepper flakes, or even some diced jalapeños can add a pleasant kick. I like to add cayenne pepper to the cheese sauce for added flavor.

High-Protein

For our plant-based friends, some tofu or broccoli are great choices, or top with crushed peanuts. For our meat lovers and keto fans, try adding some bacon, sausage, or chicken to up the protein content.

Veggies

Yes, this is already a veggie dish, but it’s even better with more veggies! Try broccoli, mushrooms, spinach, diced tomatoes, or roasted red peppers for even more flavor, fiber, and nutrient-dense ingredients.

Cheese Lovers

Don’t be afraid to get creative with your cheese choices. While cheddar and gruyere are classic options, mixing in other cheeses like gouda, goat cheese, or even blue cheese can add depth and complexity to the flavor. Make sure to choose cheeses that melt well to maintain a smooth sauce.

Step-by-Step Recipe

Ingredients

• 1 large head of cauliflower, cut into florets
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded gruyere cheese
• 1/4 cup milk (dairy or plant-based)
• 1/4 cup cream (dairy or plant-based)
• 1 tablespoon butter or oil
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 cup panko bread crumbs
• Optional: parsley for garnish

Instructions

Prepare the Cauliflower

1. Preheat Your Oven: Preheat your oven to 400°F and prepare a 9×9 casserole dish with non-stick cooking spray.
2. Cut the Cauliflower: Remove the leaves and core from the cauliflower head, then cut it into bite-sized florets. Aim for uniform pieces to ensure even cooking.
3. Cook the Cauliflower: You can steam or boil the cauliflower florets until they are tender but still firm. This usually takes about 5-7 minutes. Once cooked, drain the cauliflower and set it aside.

Make the Cheese Sauce

1. Melt the Butter: In a large saucepan melt the butter over medium heat.
2. Add the Milk or Cream: Slowly pour in the milk or cream, whisking continuously to avoid lumps. Continue to cook over medium heat until the mixture begins to simmer and thicken.
3. Incorporate the Cheese: Gradually add the shredded cheese, one handful at a time, stirring constantly until the cheese is fully melted and the sauce is smooth. Add the rest of the spices and mustard and season with salt and pepper to taste.

Combine and Bake

1. Mix the Cauliflower and Cheese Sauce: Pour the cauliflower and cheese mixture into a greased baking dish, spreading it out evenly.
2. Topping: Cover evenly with the bread crumbs.
3. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is golden and bubbly.

Serve and Enjoy

1. Let It Cool: Allow the cauliflower mac to cool for a few minutes before serving. This helps the sauce set and makes it easier to serve.
2. Add Optional Toppings: Add any toppings you would like or parsley if using.
3. Serve: Dish up your cauliflower mac and cheese and enjoy this healthier twist on a classic comfort food!

Serving Suggestions

Cauliflower mac and cheese is a versatile dish that can be enjoyed on its own or as part of a larger meal. Here are some serving suggestions to inspire you:

As a Side Dish

Mac and cheese is always a hit at picnics, bbqs, or as a veggie side at Holiday dinners or potlucks. Serve alongside burgers, salad, sandwiches, or kabobs.

As a Main Course

Turn your cauliflower mac and cheese into a main course by adding protein and extra vegetables. Serve with a side of garlic bread or a simple cucumber and tomato salad for a complete and satisfying meal.

For Meal Prep

Cauliflower mac and cheese can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven for a quick and convenient meal. It’s also freezer-friendly; just be sure to thaw in the fridge before reheating.

Try these other recipes:

Roasted Cauliflower with Lemon Tahini Dressing

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Cauliflower Mac and Cheese

A creamy and cheesy take on the comforting classic made with cauliflower instead of pasta. All the flavor and texture of mac and cheese but without all the carbs and calories. This is also easy to make gluten free or dairy free!

Course Main Course, Side Dish

Cuisine American

Keyword cauliflower, mac and cheese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 head of cauliflower-washed and trimmed
• 1 tbsp plant-based butter (can sub for real butter)
• 1/4 cup dairy-free heavy cream (sub for real cream if desired)
• 1/4 cup soy milk (or sub preferred milk)
• 1/2 cup shredded cheddar cheese (or sub for dairy-free)
• 1/2 cup shredded gruyere cheese (or sub for dairy-free)
• 1 tsp Dijon mustard
• 1 tbsp nutritional yeast (optional)
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and pepper to taste
• 1 cup panko bread crumbs (can sub for gluten-free bread crumbs)
• parsley garnish (optional)

Instructions

• Preheat oven to 400 degrees and grease a 9×9 casserole dish.
• Wash and trim cauliflower. Cut into bite-size florets and boil in salted water for about 5 minutes until slightly tender. Drain and pour into the prepared casserole dish.
• Combine the butter, milk, heavy cream, cheese, mustard, and spices in a saucepan over medium heat. Stir often until the sauce thickens slightly and the cheese is fully melted.
• Pour the sauce over the cauliflower. Top with bread crumbs and place in the oven until bread crumbs are well browned, or about 17-20 minutes.
• Serve warm and top with chopped parsley if desired. Store leftovers in an airtight container in the fridge for 3-5 days.

The post Cauliflower Mac and Cheese appeared first on The Hungry Carrot.

For all the foodies looking to elevate their dinner game, these Thai peanut udon noodles are bursting with rich flavor and fresh crisp veggies. Packed with protein and coming together in less than 15 minutes it’s sure to become your new weeknight favorite.

Why Thai Peanut Udon Noodles?

It’s no secret that I am a pasta girl. To my core. I love my comfort food, and just like my homestyle lasagna or tofu and veggie stuffed pancakes, peanut noodles are the perfect bowl to curl up on the couch with. These Thai noodles are seriously better than takeout and are packed with nutritious veggies and proteins. They are ridiculously easy to make and made with affordable pantry ingredients like pasta and peanut butter. The best part is you can customize it however you like!

I love using broccoli, peanuts, and edamame in this dish to really pack some protein and nutrition into an already easy meal. Just 1 cup of broccoli provides 77% of your daily vitamin K, 90% of your daily vitamin C, and lots of folate, manganese, and potassium. If you are craving even more protein, add some tofu or tempeh.

Customizations

• Ingredient Swaps: Use whatever veggies you prefer or have in the fridge. Omit some, add others, and for some seriously easy prep, use pre-cut veggies or frozen veggie blends. For the peanut sauce, you can easily change this to allow for what you have on hand. More options are listed in the recipe card below.
• Spice It Up: Love heat? Add sliced jalapeños, extra sriracha, or a sprinkle of red pepper flakes for an extra kick. If you’re a glutton for punishment, add Thai chilis or chili oil.
• Gluten-Free Option: Swap out the udon noodles for rice noodles to make this dish gluten-free and use tamari instead of soy sauce.
• Nutty Twist: Experiment with different nut butters like almond or cashew for a unique flavor profile.

Instructions

1. Slice up all your veggies and toppings. In a small bowl, whisk all of the peanut sauce ingredients together until smooth and set aside.

2. Add the udon noodles to a large pot of salted boiling water and cook for 7 minutes, then drain. Alternatively, use any noodle of your choice and cook according to package directions.
3. Mix the noodles, sauce, and toppings together and serve warm. Top with extra cilantro, chopped peanuts, hot sauce, or red pepper flakes.

Store any leftovers in the fridge for about 3-5 days. Do not freeze.

Try these other recipes:

Roasted Cauliflower with Tahini

Stuffed Tofu and Veggie Pancakes

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Thai Peanut Udon Noodles

Thai peanut udon noodles are bursting with rich flavor and fresh crisp veggies. Coming together in less than 15 minutes it's sure to become your new weeknight favorite.

Course Lunch, Main Course

Cuisine Thai

Keyword noodles, peanut sacuce, Thai, udon

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 8 oz udon noodles or those of your choice
• 1 red bell pepper-sliced
• 1 cup shelled edamame
• 1/2 cup shredded carrot
• 1/2 cup sliced red cabbage
• 1 cup broccoli-steamed
• 1/4 cup chopped peanuts
• 1/4 cup cilantro-chopped
• 1/4 cup green onions-sliced

Peanut Sauce

• 1/4 cup peanut butter-smooth
• 1/4 cup tahini-stirred well (or sub more peanut butter)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/2 tbsp minced garlic
• 2 tbsp fresh lime juice or rice vinegar
• 1 tsp sriracha
• 1 tbsp brown sugar or agave

Instructions

• Slice up all your veggies and toppings. In a small bowl, whisk all of the peanut sauce ingredients together until smooth and set aside.
• Add the udon noodles to a large pot of salted boiling water and cook for 7 minutes, then drain. Alternatively, use any noodle of your choice and cook according to package directions.
• Mix the noodles, sauce, and toppings together and serve warm. Top with extra cilantro, chopped peanuts, hot sauce, or red pepper flakes.
• Store any leftovers in the fridge for about 3-5 days. Do not freeze.

The post Thai Peanut Udon Noodles appeared first on The Hungry Carrot.

This tofu scramble is such a wonderfully versatile and delicious breakfast that goes great on toast, topped on a bagel, or all on its own. Use whatever veggies you have on hand for a nutritious and filling meal.

Ingredients

Tofu: Make sure to use extra-firm tofu in this recipe. Once pressed and crumbled, it takes on an egglike texture that is perfect for the veggie mix. Use a tofu press if you’re lazy like me, or press with a clean kitchen towel and something heavy like a dinner plate.

Veggies: This is such a versatile dish as you can use whatever veggies you have on hand. I use this recipe to clean out the vegetables I need to use. I have tried chopped spinach, mushrooms, bell peppers, cabbage, green onions, shredded carrots, and even shredded potatoes. They are all delicious, you truly cannot go wrong!

Nutritional Yeast: This is optional, but it imparts a wonderful cheesy flavor and is a great way to sneak in some added vitamins and necessary nutrients.

Instructions

1. Heat the olive oil over medium heat and saute the onion for 5-7 minutes or until translucent.
2. While the onions soften, press your tofu using a tofu press or with a clean kitchen towel and a heavy object like a dinner plate.
3. Add the mushroom and green onion to the pan and saute for another 3-4 minutes until the mushrooms soften.
4. Crumble in your tofu. Add the nutritional yeast, onion powder, garlic powder, turmeric, chili flakes if using, and salt and pepper. Mix well until the tofu turns yellow and most of the moisture is evaporated.
5. Add the spinach and tomatoes and heat until the spinach is wilted.
6. Enjoy while hot on its own, topped on a bagel, or on toast. Add avocado, hot sauce, or any topping you like.

Try these other recipes:

Delicious Dairy-Free Bagels

Stuffed Tofu and Veggie Pancakes

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Tofu Scramble

This tofu scramble is such a wonderfully versatile and delicious breakfast that goes great on toast, topped on a bagel, or all on its own. Use whatever veggies you have on hand for a nutritious and filling meal.

Course Breakfast

Keyword scramble, toast, tofu

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 14 oz extra-firm tofu
• 1 tbsp olive oil
• 1/4 cup onion
• 1/2 tomato- diced
• 1/2 cup mushrooms- diced
• 2 green onions- diced
• 3 cup spinach
• 2 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp chili flakes (optional)
• salt and pepper to taste

Instructions

• Heat the olive oil over medium heat and saute the onion for 5-7 minutes or until translucent.
• While the onions soften, press your tofu using a tofu press or with a clean kitchen towel and a heavy object like a dinner plate.
• Add the mushroom and green onion to the pan and saute for another 3-4 minutes until the mushrooms soften.
• Crumble in your tofu. Add the nutritional yeast, onion powder, garlic powder, turmeric, chili flakes if using, and salt and pepper. Mix well until the tofu turns yellow and most of the moisture is evaporated.
• Add the spinach and tomatoes and heat until the spinach is wilted.
• Enjoy while hot on its own, topped on a bagel, or on toast. Add avocado, hot sauce, or any topping you like.

Notes

• This keeps in the fridge for 4-5 days but sadly I would not recommend freezing. 

The post Tofu Scramble appeared first on The Hungry Carrot.

A delicious and versatile homemade vegan spaghetti sauce with a kick of red pepper and complex flavors that puts jarred sauce to shame. It will easily become your new favorite sauce for pasta, pizza, and more!

We all need a great red sauce in our arsenal and this one fits the bill! I’ve messed around with this recipe for years and always seem to amend it depending on my mood or what I am pairing it with. I don’t know about you, but I grew really tired of trying to doctor up jars of spaghetti sauce to give them any flavor. I can promise you, that once you make your own, there is no going back!

Why We Love It

• This is a workhorse of a recipe that can be used on so many things. From pasta, pizza, dips, and marinara, it works wonders with so many dishes.
• I usually already have the shelf-stable items on hand and this sauce freezes so well.
• Always better than store-bought, homemade sauce brings out the flavors in the spices and tomatoes and melds them together for a truly delicious dish. It’s even better on the second day!
• I highly recommend adding some mushrooms or zucchini for an extra boost of texture. Alternatively, adding plant-based ground beef is a welcome addition for an even meatier sauce.

Ingredients

Herbs and Spices: the real secret to a great spaghetti sauce is the richness and depth of the flavors. You just can’t get that without using fresh ingredients. Make sure if you are using dried herbs, that you check the expiration date. If they are old, throw them out. Your tastebuds will thank you. If you can, use fresh herbs and spices. The fragrances alone are truly amazing.

Tomato Paste: Make sure you add your tomato paste to the saucepan once the onions and garlic are translucent and fragrant. The trick is to let the tomato paste darken in color a bit. This releases more flavors of the tomato and brings out complexity.

Canned tomatoes: I always prefer a fire-roasted diced tomato from the flavor, but I have also thrown in some green chilis for an added kick. If you are not as lazy as me, the best flavor comes from whole peeled tomatoes and dice them yourself. Using whole canned tomatoes has always held the richest tomato flavor.

Add-Ins: The other great thing about a basic sauce, is you can adjust it however you like! There are plenty of nights that I have added sauteed mushrooms or even plant-based ground beef to give it a meatier taste. Or add in more vegetables like zucchini squash for a different texture.

Instructions

1. Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent. Add the diced garlic and sauté for another 2 minutes or until fragrant. You can always use a bit of water or broth if your onions start to brown.
2. Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add in the Italian seasoning, thyme, oregano, and red pepper flakes. Mix well. Stir in the tomato sauce, diced tomatoes, brown sugar, bay leaf, basil, and salt and pepper to taste.
3. Here’s where the real magic happens. Bring to a simmer and then turn the heat down to low. At a minimum, simmer for 25 minutes, but this sauce should be simmered for at least an hour or two. The longer you let it go, the better the flavors. Just stir every ten minutes or so and don’t go over three hours.
4. Once it’s done, discard the bay leaf and use it on any of your favorite dishes like spaghetti, pasta, pizza, or marinara dip. Top with fresh basil if desired.

Storing and Freezing

• This sauce keeps well in the fridge for 4-5 days. It can also be frozen for up to 3 months.

• I have frozen this in ice cube trays before for when I just need a little bit of sauce and don’t want to thaw out a whole container.

Try out these other related recipes:

High Protein Vegan Meatballs

Easy Vegan Spaghetti

Vegan Burrata Cheese

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Homemade Vegan Spaghetti Sauce

A delicious versatile spaghetti sauce with a kick of red pepper and complex flavors that puts jarred sauce to shame. It will easily become your new favorite sauce for pasta, pizza, and more.

Course Main Course, Sauces and Dips

Cuisine Italian

Keyword marinara, pasta, plant-based, spaghetti sauce, vegan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 onion-diced
• 2 tbsp olive oil
• 4 cloves garlic- minced
• 1 6 oz can tomato paste
• 1 15 oz can tomato sauce
• 1 28 oz can diced fire roasted tomatoes
• 1 tbsp Italian seasoning
• 2 tbsp brown sugar
• 1 tbsp oregeno
• 1/2 tbsp thyme
• 1 bay leaf
• 2 tsp red pepper
• 6 leaves fresh basil- chopped (use 1 tbsp dried if necessary)
• salt and pepper to taste

Instructions

• Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent.
• Add the diced garlic and sauté for another 2 minutes or until fragrant.
• Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add in the Italian seasoning, thyme, oregano, and red pepper flakes. Mix well.
• Stir in the tomato sauce, diced tomatoes, brown sugar, bay leaf, basil, and salt and pepper to taste.
• Bring to a simmer and then turn the heat down to low. At a minimum, simmer for 25 minutes, but really this sauce should be simmered for at least an hour or two.
• Once it's done, use it on any of your favorite dishes like spaghetti, pasta, pizza, or as a marinara dip. Top with fresh basil if desired.

The post Homemade Vegan Spaghetti Sauce appeared first on The Hungry Carrot.

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Easy high-protein vegan meatballs that are delicious, hearty, and filling. Black beans, TVP, and seitan come together for an incredible meaty texture that’s baked to perfection. They don’t require any special equipment and whip up quickly for a low mess, no-stress, weeknight dinner that’s easy on the pocketbook and makes for great leftovers.

Why we love them:

• These work great as an addition to your favorite spaghetti recipe, but feel free to use them how you like! We have used them in sub sandwiches and added them to soups for a hearty meal. Dress them up in savory sauce, or pair them with veggies and hummus. I often keep a few in the fridge as a snack on their own.
• In addition, these vegan meatballs are high in protein and fiber and low in fat. They are made with pantry staples you probably already have on hand, and offer a quick cleanup.

Ingredients

• Textured Vegetable Protein – or TVP, is a nutritious complete protein and a wonderful alternative to meat. Made from soybeans, TVP is high in fiber and protein and low in fat. You can find it on Amazon if your local grocery store doesn’t carry it. Reconstitute it by soaking it in water or broth for a few minutes to rehydrate it. The texture resembles ground beef. I use this brand: Textured Vegetable Protein
• Vital Wheat Gluten – Formally called seitan, this is a powdered form of gluten made of wheat berries and is 80% protein. While certainly not gluten-free, it adds a nice elasticity and texture. The trick with wheat gluten is to make sure you need it and rehydrate to activate the gluten. It acts as a great binder for meatballs and veggie patties. Try this one out: Vital Wheat Gluten
• Beans – You can certainly use any type of bean you prefer in this recipe. Beans and legumes are a staple in are a powerhouse for protein and fiber. Make sure you mash them completely. Any larger pieces will cause the meatballs to fall apart.
• Nutritional Yeast – This is a wonderful flavor additive to give a nice cheesy flavor while adding protein, vital vitamins, and minerals. It’s a great source for B12 as well. Add more or less to this recipe depending on your preference. I prefer this Nutritional Yeast.

Instructions

1. Preheat your oven to 350 degrees and grease or line a baking sheet with parchment paper.
2. Add 1 tbsp oil to a saucepan. Next, saute the diced onion over medium-high heat for about 5 minutes until translucent. 
3. Add garlic and saute for another minute until fragrant. Add the vegetable broth and heat until warm, then turn off the heat and remove from the burner.
4. Note: If you prefer an even faster method, while the onions and garlic are cooking, mash the beans and mix them with microwave-warmed vegetable broth, TVP, soy sauce, vegan Worcestershire, and apple cider vinegar. Let sit for 5 minutes and then add it all to the saucepan with the remaining ingredients.
5. Add the TVP and let it sit for about 5 minutes to hydrate. Meanwhile, drain and rinse the black beans and mash with a potato masher or a fork.

6. When the TVP is hydrated, add the rest of the ingredients. Mix well so the wheat gluten can fully form. I like to use my hands and mix it up well. This helps develop the extra meaty and chewy texture.

7. Using your hands or a cookie scoop, form small meatballs and place them on the cookie sheet. Make sure to keep some room between each of them so they are not touching and can get extra crispy.

8. Forming the meatballs is the fun part! You can use a cookie dough scoop if you have one, or just form by hand. Note that they are chewier the larger you make them so keep them small, less than 2 Tbsp per meatball.

9. Bake for 15 minutes, flip, and bake for another 15 minutes until the outside is crispy.
10. Finally, once they’ve cooled, enjoy them in spaghetti, in soup, a salad, a sandwich, or with your favorite dipping sauce!

Add them to any meal you like or enjoy them as is. Use them in spaghetti, eat them as a high-protein snack, or dip them in a favorite sauce.

Alternatively, you can use them on sandwiches, soups, salads, or in a Swedish meatball sauce. Use your imagination! They are quite versatile.

Storage

These meatballs keep well in the fridge for 4-5 days. Reheat them in the oven or microwave. Keep them in the freezer for up to 3 months.

If you liked this recipe, make sure to also check out:

• Homemade Vegan Spaghetti Sauce
• Fried Vegan Burrata Cheese
• Easy Vegan Spaghetti

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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High Protein Vegan Meatballs

These delicious plant-based meatballs are full of protein from black beans, wheat gluten, and TVP. Hearty and filling, they are great paired with vegan spaghetti, dressed up in a favorite sauce, or can be added to soups, salads, and sandwiches.

Course Main Course

Cuisine Italian

Keyword baked, beans, dinner, easy, meatballs, plant-based, seitan, spaghetti, TVP, vegan, plant-based, spaghetti, meatballs, seitan, TVP, beans, vegetarian, vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Calories 235kcal

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1/4 onion – diced
• 2 cloves garlic – diced
• 1 cup textured vegetable protein (TVP)
• 3/4 cup vegetable broth
• 1 can black beans
• 1 tsp vegan Worcestershire
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tbsp nutritional yeast
• 1 tbsp italian seasoning
• 1 tsp cumin
• 3/4 cup vital wheat gluten
• salt and pepper to taste

Instructions

• Preheat oven to 350 degrees and grease or line a baking sheet.
• Add 1 Tb oil to a saucepan and saute the diced onion over medium-high heat for about 5 minutes until translucent. 
• Add garlic and saute for another minute until fragrant. Add the vegetable broth and heat until warm, then turn off the heat and remove from the burner.
• Add the TVP and let it sit for about 5 minutes to hydrate. 
• While you are waiting, drain and rinse the black beans and mash with a potato masher or a fork. Once the TVP is hydrated, add the rest of the ingredients and mix well so the wheat gluten can fully form.
• Using your hands or a cookie scoop, form small meatballs and place on the cookie sheet. 
• Bake for 15 minutes, flip, and bake for another 15 minutes until the outside is crispy.
• Once cooled, enjoy them in spaghetti, in soup, a salad, a sandwich, or with your favorite dipping sauce. 

The post High Protein Vegan Meatballs appeared first on The Hungry Carrot.