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Berry vegan oatmeal is an absolute powerhouse of nutrition and protein. Using simple ingredients, it’s a quick 10-minute breakfast that is arguably the best start to get you through your day. It’s versatile, easy to customize, and is packed with nutrient-dense ingredients like hemp hearts, flax seeds, chia seeds, and antioxidant-rich berries.

Why Oatmeal?

Few dishes offer the versatility, comfort, and nutritional value of a steaming bowl of oatmeal. Oatmeal reigns supreme as a canvas for creativity and meeting different dietary needs. Naturally gluten-free and dairy-free means this breakfast is a win for everyone.

I consider oats a health food. Especially if you keep them intact like an oat groat. Here, we are using instant oats because I am lazy and they are easier to prepare, but ideally, you would swap these out for rolled oats or oat groats for even more health benefits.

Nutritional Benefits

Oatmeal is a household staple that boasts an impressive array of health benefits. It’s a rich source of soluble fiber, which aids in digestion, promotes heart health by lowering cholesterol levels, and helps stabilize blood sugar levels. They can even help improve liver function and help us control weight. Additionally, oats are packed with essential nutrients like manganese, phosphorus, magnesium, and iron, making them a nutrient-dense addition to any diet.

Adding toppings like chia seeds, flax, hemp hearts, berries, and nuts, elevate your oatmeal to a nutritional powerhouse. It’s the OG breakfast of champions.

Ingredients

Chia Seeds: As a complete protein, chia seeds are loaded with omega-3 fatty acids, fiber, and various micronutrients. When sprinkled over oatmeal, they add a delightful crunch and boost its nutritional profile. Chia seeds also absorb liquid, creating a creamy texture and helping you feel full for longer.

Flaxseeds: Flaxseeds are renowned for their high content of alpha-linolenic acid (ALA), a type of omega-3 fatty acid that supports heart health and reduces inflammation. They are also a good source of fiber and lignans, which may have cancer-fighting properties. Grinding flaxseeds before adding them to your oatmeal enhances their digestibility and allows your body to reap the full benefits.

Hemp Hearts: Another complete protein, hemp hearts, are derived from the seeds of the hemp plant. They contain all nine essential amino acids that the body cannot produce on its own. They are also rich in omega-3 and omega-6 fatty acids, promoting brain health and reducing the risk of chronic diseases.

Berries: Strawberries, blueberries, raspberries, and blackberries, are bursting with antioxidants, vitamins, and fiber. They add natural sweetness and vibrant color to your oatmeal while protecting against oxidative stress and inflammation. Don’t have berries on hand? Substitute apples, bananas, or whatever you have on hand, or leave them out altogether. Dried, fresh, or frozen, fruit is oatmeal’s best friend.

Nuts: Almonds, walnuts, pecans, and cashews are nutritional powerhouses. They are packed with heart-healthy fats, protein, fiber, vitamins, and minerals. They offer the perfect crunchy texture to balance out the oatmeal.

Other Toppings: Get creative with ingredients like shredded coconut, cacao nibs, dried fruit, nut butter, cinnamon, and vanilla extract. The list is endless, which means breakfast never gets old and there is always something new to try.

Customize Your Way

When it comes to vegan oatmeal, the possibilities are endless. Here are some quick and easy swaps to customize your bowl to your liking:

1. Plant Milk: Substitute water with almond milk, soy milk, oat milk, coconut milk, or any other plant-based milk of your choice. Each variety lends its unique flavor and creaminess to your oatmeal.
2. Oats: Experiment with different types of oats. Rolled oats, steel-cut oats, quick oats, and oat groats are all great options. Feel free to explore options based on your preference for texture and cooking time.
3. Sweeteners: Try to stick to natural sweeteners like maple syrup, agave nectar, or coconut sugar. Try mashed bananas or applesauce to add sweetness and moisture to your oatmeal.
4. Flavorings: Spices like cinnamon, nutmeg, cardamom, or ginger are delicious additions. You can also infuse your oatmeal with extracts like vanilla, almond, or coconut for a delightful aroma and taste.

Try out your favorite combos and let me know which one was your favorite. Happy Cooking!

Try these other recipes:

Easy Granola Bars with Millet

Crispy Waffle Iron Hashbrowns

Batter Dipped Banana Slice Pancakes

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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Berry Vegan Oatmeal

A quick and easy recipe for the perfect oatmeal topped with healthy berries, nuts, and seeds to power you through your day.

Course Breakfast

Cuisine American

Keyword berries, oatmeal

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup instant oats
• 2 cup boiling water (can sub warm soy milk)
• 1 tbsp honey or agave nectar
• 3 dates-chopped
• 1/2 tbsp flax seed
• 1/2 tbsp chia seeds
• 1/2 tsp salt
• 1/2 tbsp hemp hearts
• 1/4 cup berries-raspberries and blackberries
• 2 tbsp pecans-chopped
• 1/4 cup dried cranberries or blueberries

Instructions

• Heat the water in a saucepan or electric kettle until boiling.
• Meanwhile, chop the dates and pecans. Wash the berries.
• Once the water is boiling, pour it over the instant oats. Mix well and let sit for a couple of minutes. Add the chia seeds, flax seeds, salt, and hemp hearts. Mix well. Add more water if necessary.
• Portion out two bowls and split the oats between the two. Top with drizzled honey, pecans, dates, dried cranberries, and fresh berries. Serve warm.
• Substitute any other toppings you want. We recommend fresh fruit, nuts, seeds, dried coconut, brown sugar, a little warm milk, granola, or anything else you prefer.
• Feel free to swap out the quick oats for steel-cut or rolled oats. Just follow the package directions to prepare them. You can also use plant-based milk in place of the water for a richer creamier taste.

The post Berry Vegan Oatmeal appeared first on The Hungry Carrot.

These grilled tomato sandwiches are so easy and full of fresh flavors and textures to take your lunch to the next level. Crusty bread, creamy avocado and cream cheese, piles of rich tomatoes, fresh spinach, and seasonings that are all grilled to perfection. Whip these up in less than 10 minutes and say goodbye to boring lunches.

I practically lived off of these in college. They are hearty, filling, quick, and easy to make, and I usually have all the ingredients on hand. It was a bit of a guilty pleasure that turned into a daily indulgence. Missing cheese as a vegan is always one of the hardest things, and I was always such a huge fan of grilled cheese sandwiches.

I don’t know what it is about these grilled sammies, but they cure the grilled cheese craving without the “bleh” of feeling sick on dairy. It’s the creaminess of the creamed cheese and avocado that makes this feel like a total comfort food. The fresh tomato slices and bite of the onion cut any of the sweetness and fresh spinach on top revives some of the crunch factor.

Either way, feel free to play around with these and make them suit your taste, or just what you have in the fridge. I always have a loaf of my rustic bread laying around and it makes for the perfect base for these sammies. You can also try making a quicker version of this sandwich bread. It’s the perfect homemade baked taste with just a few ingredients. Happy cooking!

Ingredients

1. Slice and prep all your veggies. Spread the cream cheese on one slice of bread and top with Italian seasoning and green onions.
2. On the other slice of bread, spread half an avocado. Top with tomato slices. Salt your tomato slices to taste. Add the slices of red onion on top of the tomatoes.

3. Heat a skillet over medium heat. Butter the outside of the bread slices and place in the hot skillet. Grill on each side for 2-3 minutes until golden brown.
4. Remove the top piece of bread and add the handful of spinach leaves. Replace the top piece of bread and slice the sandwich in half. Enjoy warm!

Try these other recipes:

Homemade Bread Bowls

Roasted Butternut Squash

Pasta From Scratch

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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Grilled Tomato Sandwiches

A savory vegan replacement for your boring grilled cheese. Crusty bread, creamy avocado and vegan cream cheese, fresh crisp veggies, all grilled to perfection.

Course Bread, Lunch, Main Course

Cuisine American

Keyword grilled sandwich, tomatoes, vegan, vegan cream cheese

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 slices thick crusty bread
• 1 tomato
• 1 tbsp vegan cream cheese
• 1 handful fresh spinach
• 1/2 avocado
• 1 green onion-diced
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 1 tbsp vegan butter
• 2 slices red onion

Instructions

• Slice and prep all your veggies. Spread the cream cheese on one slice of bread and top with Italian seasoning and green onions.
• On the other slice of bread, spread half an avocado. Top with tomato slices. Salt your tomato slices to taste. Add the slices of red onion on top of the tomatoes.
• Heat a skillet over medium heat. Butter the outside of the bread slices and place in the hot skillet. Grill on each side for 2-3 minutes until golden brown.
• Remove the top piece of bread and add the handful of spinach leaves. Replace the top piece of bread and slice the sandwich in half. Enjoy warm!

The post Grilled Tomato Sandwiches appeared first on The Hungry Carrot.

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Better than beef bao buns have all the fluffy cloud-like texture you want in a bao bun with a Korean bulgogi kick. Here we use Beyond brand steak strips to create a simple bulgogi sauce and then top the homemade bao buns with lots of crispy fresh veggies like crunchy cucumbers and carrots, a quick pickled red onion, chopped peanuts, purple cabbage, and cilantro. Feel free to substitute the steak strips for shredded tofu or sliced mushrooms for a meaty texture.

Why We Love Bao Buns

Street food is soul food as far as I am concerned. It represents the excitement of being in a lively fun place, experiencing new things, and eating amazing food. I recently got the opportunity to travel to Japan and the one thing I could not get enough of was the bread. It’s the fluffiest, most pillowy delicious melt-in-your-mouth bread I have ever tasted. From sandwiches to bao buns to everything in between, I just could not get enough of it. And the street food? It was next level.

That trip to Japan inspired me to make some homemade bao buns and try to replicate my favorite street food. While the dish originates from China, it’s found a foothold in just about every country and cuisine. Here, I give it a Korean twist with a bulgogi-inspired sauce and plant-based ingredients. Now I make these in bulk and keep them in the freezer all the time for when the mood strikes. Give them a shot and let us know what you think!

Materials

You will need a steam basket of some kind to make steamed Bao Buns. This one has served me well and with the two layers, I am able to make all of these in one go instead of having to make them in batches.

To roll out the dough, I love this dumpling roller pin. It’s the perfect size and stores easily being so small. The last thing I recommend is a bench knife to make cutting and shaping the dough so much easier!

Instructions

Bao Buns

1. In a stand mixer, combine the flour, salt, soy milk, yeast, baking powder, and sugar. Using a dough hook, or your hands, knead for 5-10 minutes until the dough comes together smoothly. Add a little more soy milk if your dough is too coarse.
2. Cover and let rise until doubled, or about an hour.

Quick Pickled Onions

3. Quick pickle some red onion by adding some thin sliced red onion to a jar or bowl. Cover halfway with apple cider vinegar or white vinegar and a little sugar. Cover the rest in boiling water and let sit for at least 30 minutes. Set aside. Alternatively, make these ahead of time and place them covered in the fridge for up to 3-5 days.

4. Uncover the dough, punch down, and knead for a couple of minutes.
5. Divide the dough into ten equal pieces. Use a bench knife and scale to make this an easy process. Roll each piece into a tight ball and cover them with plastic wrap on a plate to prevent them from drying out.

6. Cut ten squares of parchment paper to place each bun on to prevent sticking.
7. One at a time, roll each ball of dough into a circle that is roughly twice as long as it is wide (about 2-2.5 by 4-5 inches). Brush the top with a light coat of oil and fold in half. Place it on one piece of parchment paper.

8. Place the buns in a steamer basket and cover. Let them rise for another 15-30 minutes to let them rise a second time. I used two steamer baskets to fit all ten buns.
9. While the buns rise, heat a large pot of water to boil. Once the buns have risen, place the steamer baskets over the boiling water and steam for 10 minutes over medium heat.

Steak Strips and Marinade

10. While the buns are steaming, toss the steak strips in a bowl with the sesame oil, soy sauce, rice wine vinegar, brown sugar, sesame seeds, ginger, garlic, pepper flakes, and sesame seeds. Once evenly coated, saute over medium heat for 5-7 minutes until the steak strips are heated through and the sauce is bubbly and thick. Set aside.
11. Remove the steam baskets from the pot, but do not remove the lid. Let them sit and rest for 5 minutes. Cool on a wire rack.

Assembly

12. Assemble the bao buns with a few steak strips, some pickled onion, carrot, cucumber, and green onions. Top with additional sesame seeds, chopped peanuts, pepper flakes, or any desired sauces.
13. Serve warm. Store any leftovers in an airtight container in the fridge for a couple of days. Buns can be frozen in an airtight container for up to 3 months. Thaw in the fridge or at room temp.

Try these other recipes:

Vegan Lettuce Wraps

Rainbow Tofu Poke Bowl

Stuffed Veggie and Tofu Pancakes

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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Better Than Beef Bao Buns

Pillowy and soft bao buns are filled with Korean bulgogi-inspired vegan steak strips, crisp cucumbers, crunchy carrots, quick pickled onions, cilantro, and scallions. Versatile and delicious, the bao buns can be frozen for later use.

Course Dinner, Main Course

Cuisine Chinese

Keyword bao buns, bulgogi, steamed buns

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Resting Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 10 buns

Author Allison Crawford at The Hungry Carrot

Ingredients

Bao Buns

• 2 cups all-purpose flour
• 1 tsp yeast
• 1 tsp baking powder
• 2 tsp sugar
• 3/4 cup soy milk (or preferred dairy-free milk)
• pinch of salt
• olive oil for basting
• 10 small squares parchment paper

Bulgogi Steak Strips

• 1 package Beyond vegan steak strips (sub sliced mushrooms or tofu)
• 1 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tsp ginger paste (or minced ginger root)
• 1 tbsp minced garlic
• 1 tsp red pepper flakes or Gochujang for more spice

Quick Pickled Onions

• 1/4 red onion-thinly sliced
• boiling water to cover
• apple cider vinegar or white vinegar to cover
• pinch of sugar

Toppings

• 1/2 cucumber-sliced
• 2 green onions-sliced lengthwise or chopped
• 1/4 cup shredded carrot
• 1/4 cup shredded purple cabbage
• sesame seeds or chopped peanuts for garnish

Instructions

• In a stand mixer, combine the flour, salt, soy milk, yeast, baking powder, and sugar. Using a dough hook, or your hands, knead for 5-10 minutes until the dough comes together smoothly. Add a little more soy milk if your dough is too coarse.
• Cover and let rise until doubled, or about an hour.
• Quick pickle some red onion by adding some thin sliced red onion to a jar or bowl. Cover halfway with apple cider vinegar or white vinegar and a little sugar. Cover the rest in boiling water and let sit for at least 30 minutes. Set aside. Alternatively, make these ahead of time and place them covered in the fridge for up to 3-5 days.
• Uncover the dough, punch down, and knead for a couple of minutes.
• Divide the dough into ten equal pieces. Use a bench knife and scale to make this an easy process. Roll each piece into a tight ball and cover them with plastic wrap on a plate to prevent them from drying out.
• Cut ten squares of parchment paper to place each bun on to prevent sticking.
• One at a time, using a small rolling pin roll each ball of dough into a circle that is roughly twice as long as it is wide (about 2-2.5 by 4-5 inches). Brush the top with a light coat of oil and fold in half. Place it on one piece of parchment paper.
• Place the buns in a steamer basket and cover. Let them rise for another 15-30 minutes to let them rise a second time. I used two steamer baskets to fit all ten buns.
• While the buns rise, heat a large pot of water to boil. Once the buns have risen, place the steamer baskets over the boiling water and steam for 10 minutes over medium heat.
• While the buns are steaming, toss the steak strips in a bowl with the sesame oil, soy sauce, rice wine vinegar, brown sugar, sesame seeds, ginger, garlic, pepper flakes, and sesame seeds. Once evenly coated, saute over medium heat for 5-7 minutes until the steak strips are heated through and the sauce is bubbly and thick. Set aside.
• Remove the steam baskets from the pot, but do not remove the lid. Let them sit and rest for 5 minutes. Cool on a wire rack.
• Assemble the bao buns with a few steak strips, some pickled onion, carrot, cucumber, and green onions. Top with additional sesame seeds, chopped peanuts, pepper flakes, or any desired sauces.
• Serve warm. Store any leftovers in an airtight container in the fridge for a couple of days. Buns can be frozen in an airtight container for up to 3 months. Thaw in the fridge or at room temp.

The post Better Than Beef Bao Buns 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 vegan homestyle lasagna with zucchini is soul food at its finest. Rich homemade tomato sauce, chewy noodles, freshly chopped basil, savory seared zucchini, and melty gooey vegan cheese. You can make this ahead of time and freeze it for a fast weeknight dinner, or speed up the cooking time by buying premade pasta sauce instead of making your own, but I promise it’s so worth it if you do!

This dish is bursting with flavor and despite its comfort food vibes, it’s actually packed with nutrients. Zucchini is a little powerhouse with vitamins and minerals like vitamin C, vitamin A, and potassium, while basil adds antioxidants and anti-inflammatory properties. The nutritional yeast contains all nine of the essential amino acids making it a complete protein like those of its animal counterparts. The cashews used in the ricotta are heart-healthy nuts rich in monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease. By using cashew ricotta instead of traditional dairy ricotta, you’re cutting out saturated fats and cholesterol, making this lasagna a lighter and healthier option.

You can easily make this gluten-free by using gluten-free noodles, or swap out the noodles entirely for a lower-carb option and just use the zucchini. Eggplant is another delicious option for a noodle replacement. For those needing more protein, add a heartier punch by incorporating cooked lentils, tofu, or vegan sausage into the marinara sauce or between the layers for an extra filling and satisfying meal.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, our Vegan Homestyle Lasagna with Zucchini is a must-try. Bursting with flavor, packed with nutrients, and customizable to suit your needs, it’s the perfect dish for any occasion. Gather your ingredients, preheat your oven, and happy cooking!

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.
2. Add the minced garlic and sauté for another 2 minutes or until fragrant.
3. Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add the Italian seasoning and red pepper flakes. Mix well.
4. Stir in the tomato sauce, diced or crushed tomatoes, brown sugar, basil, and salt and pepper to taste. Bring to a simmer and then turn the heat down to low. Simmer for about 10-15 minutes to allow the flavors to develop. If you used diced tomatoes, you may want to use an immersion blender to smooth out the sauce or leave it chunkier if that is your preference. Once done, set aside.
5. While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna and a little olive oil to prevent sticking. Boil until al dente or about 7 minutes. Drain and set aside.
6. Preheat the oven to 350 degrees and grease a 9×13 baking pan.

7. Slice the zucchini lengthwise with a mandolin slicer or a sharp knife. Pat them dry and add a little salt and pepper to each slice. Heat a skillet over medium heat and add just enough zucchini so the strips don’t overlap. Sear for 3-4 minutes on each side. Work in batches until all the zucchini has been cooked.
8. To the same pan you cooked the zucchini in, add the chopped spinach and heat until wilted. Remove and set in a large mixing bowl. Add the ricotta cheese, half the mozzarella, nutritional yeast, salt, pepper, onion, and garlic powder. Mix well. Add additional basil if desired.

9. Assemble the lasagna. Place a cup of sauce on the bottom of the pan. Lay down one layer of noodles, one layer of zucchini, and then half the ricotta mix. Repeat the layers a second time. Top with the final layer of noodles, another cup of sauce, and top with the remaining mozzarella cheese.
10. Bake for 50-60 minutes until the top is nicely browned. Let sit for 10-15 minutes before serving.

11. Store leftovers in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the lasagna before baking. Once assembled, wrap the lasagna in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. When ready to bake, preheat to 350 and remove the plastic wrap. Recover with foil. Bake for 40 minutes, remove the foil, and continue baking for another 15 minutes until the cheese is browned and bubbly.

Try these other recipes:

Homemade Vegan Spaghetti Sauce

Summer Squash Ricotta Rigatoni

Roasted Red Pepper and Tomato Pasta

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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Vegan Homestyle Lasagna with Zucchini

This vegan homestyle lasagna with zucchini is soul food at its finest. Rich homemade tomato sauce, chewy noodles, freshly chopped basil, savory seared zucchini, and melty gooey vegan cheese. Make it ahead of time and freeze for a fast weeknight dinner.

Course Dinner

Cuisine Italian

Keyword lasagna, vegan cheese, zucchini

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 8

Author Allison Crawford at The Hungry Carrot

Ingredients

• 12 lasagna noodles
• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 1 tbsp garlic-minced
• 1 6 oz can tomato paste
• 1 15 oz can tomato sauce
• 1 28 oz can crushed or diced tomatoes
• 1 tbsp Italian seasoning
• 2 tbsp brown sugar
• 1 handful fresh basil chopped
• 2 tsp red pepper flakes (optional)
• 3 medium zucchini
• 2 cups fresh chopped spinach
• 1 15 oz container vegan ricotta cheese
• 1 16 oz container vegan mozzarella shredded
• 2 tbsp nutritional yeast
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• additional basil, 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 minced 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 the Italian seasoning and red pepper flakes. Mix well.
• Stir in the tomato sauce, diced or crushed tomatoes, brown sugar, basil, and salt and pepper to taste. Bring to a simmer and then turn the heat down to low. Simmer for about 10-15 minutes to allow the flavors to develop. If you used diced tomatoes, you may want to use an immersion blender to smooth out the sauce or leave it chunkier if that is your preference. Once done, set aside.
• While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna and a little olive oil to prevent sticking. Boil until al dente or about 7 minutes. Drain and set aside.
• Preheat the oven to 350 degrees and grease a 9×13 baking pan.
• Slice the zucchini lengthwise with a mandolin slicer or a sharp knife. Pat them dry and add a little salt and pepper to each slice. Heat a skillet over medium heat and add just enough zucchini so the strips don't overlap. Sear for 3-4 minutes on each side. Work in batches until all the zucchini has been cooked.
• To the same pan you cooked the zucchini in, add the chopped spinach and heat until wilted. Remove and set in a large mixing bowl. Add the ricotta cheese, half the mozzarella, nutritional yeast, salt, pepper, onion, and garlic powder. Mix well. Add additional basil if desired.
• Assemble the lasagna. Place a cup of sauce on the bottom of the pan. Lay down one layer of noodles, one layer of zucchini, and then half the ricotta mix. Repeat the layers a second time. Top with the final layer of noodles, another cup of sauce, and top with the remaining mozzarella cheese.
• Bake for 50-60 minutes until the top is nicely browned. Let sit for 10-15 minutes before serving.
• Store leftovers in an airtight container in the fridge for 3-5 days. Alternatively, you can freeze the lasagna before baking. Once assembled, wrap the lasagna in plastic wrap and then aluminum foil. Store in the freezer for up to 3 months. When ready to bake, preheat to 350 and remove the plastic wrap. Recover with foil. Bake for 40 minutes, remove the foil, and continue baking for another 15 minutes until the cheese is browned and bubbly.

The post Vegan Homestyle Lasagna with Zucchini appeared first on The Hungry Carrot.

Vegan summer squash ricotta rigatoni is bursting with bright fragrant flavors and is light enough to enjoy all summer long. This dish celebrates vibrant seasonal flavors by marrying the lightness of summer squash with the creamy richness of vegan ricotta, all crowned with the aromatic freshness of basil, cracked pepper, and chili flakes.

Why This Recipe Rocks:

• Seasonal Produce: Utilizing summer squash ensures you enjoy peak-season produce, bursting with flavor and nutrients.
• Creamy Vegan Ricotta: The vegan ricotta adds a creamy texture and richness to the dish without any dairy, perfect for those following a plant-based lifestyle or with dietary restrictions.
• Quick and Easy: With just a few simple steps, this recipe comes together in less than 30 minutes, making it ideal for busy weeknight dinners or lazy weekend lunches.
• Versatile and Customizable: Feel free to customize this dish to suit your taste preferences. Add some red pepper flakes for a spicy kick, toss in some cherry tomatoes for extra sweetness, or sprinkle with nutritional yeast for a cheesy flavor boost. Make this gluten-free by using gluten-free pasta.

Health Benefits:

• Nutrient-Rich Summer Squash: Packed with vitamins A and C, as well as fiber, summer squash promotes healthy digestion and supports immune function.
• Plant-Powered Protein: Vegan ricotta provides a protein boost without the cholesterol and saturated fat found in dairy-based cheeses, promoting heart health and aiding in muscle repair and growth.
• Herbal Goodness: Fresh basil not only adds a pop of color and flavor but also delivers a dose of antioxidants and essential nutrients like vitamin K and manganese.

Instructions

1. Heat a large pot of salted water over medium-high heat. Slice the zucchini, squash, basil, and onion, and mince the garlic.
2. Heat a large skillet over medium heat and add the olive oil. Saute the onion for 5-7 minutes until translucent. Add the garlic and saute for 1 minute until fragrant.
3. Add the zucchini and squash to the skillet and cook until softened or about 5 minutes.
4. Once the pot of water is boiling, add the rigatoni. Cook until al dente or about 5-7 minutes.

5. To the skillet, add the reserved pasta water, parmesan, lemon juice, zest, 1/4 cup of the ricotta, and the basil reserving some for garnish. Reduce heat and stir until creamy. Simmer for a few minutes to infuse flavor and let the sauce thicken slightly. Salt and pepper to taste.
6. Add the cooked rigatoni back to the skillet and toss to coat. Remove from heat and top with dollops of ricotta cheese, more cracked pepper, chili flakes, and additional basil and parmesan. Serve warm.
7. Store any leftovers in an airtight container in the fridge for up to 5 days.

Try these other recipes:

Vegan Alfredo With Peas

Roasted Cauliflower with Tahini

Roasted Red Pepper and Tomato Pasta

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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Vegan Summer Squash Ricotta Rigatoni

A fresh and vibrant celebration of summer with hearty squash, rich vegan ricotta and parmesan, and bright lemon zest. Top with fresh basil, cracked pepper, and chili flakes.

Course Dinner, Lunch

Cuisine Italian

Keyword dairy-free, pasta, ricotta, rigatoni, squash

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 zucchini-sliced
• 1 yellow squash-sliced
• 1/2 tbsp garlic-minced
• 1/4 yellow onion-diced
• 16 oz rigatoni or pasta of choice
• 1 tbsp olive oil
• 1/4 cup reserved pasta water
• 2 tbsp lemon juice
• 1 tsp fresh lemon zest
• 16 oz vegan ricotta
• 1 handful of fresh basil plus some for garnish
• 1/4 cup vegan parmesan-shredded plus some for garnish (optional)
• cracked pepper and sea salt to taste
• 1 tsp chili flakes (optional)

Instructions

• Heat a large pot of salted water over medium-high heat. Slice the zucchini, squash, basil, and onion, and mince the garlic.
• Heat a large skillet over medium heat and add the olive oil. Saute the onion for 5-7 minutes until translucent. Add the garlic and saute for 1 minute until fragrant.
• Add the zucchini and squash to the skillet and cook until softened or about 5 minutes.
• Once the pot of water is boiling, add the rigatoni. Cook until al dente or about 5-7 minutes.
• To the skillet, add the reserved pasta water, parmesan, lemon juice, zest, 1/4 cup of the ricotta, and the basil reserving some for garnish. Reduce heat and stir until creamy. Simmer for a few minutes to infuse flavor and let the sauce thicken slightly. Salt and pepper to taste.
• Add the cooked rigatoni back to the skillet and toss to coat. Remove from heat and top with dollops of ricotta cheese, more cracked pepper, chili flakes, and additional basil and parmesan. Serve warm.
• Store any leftovers in an airtight container in the fridge for up to 5 days.

The post Vegan Summer Squash Ricotta Rigatoni appeared first on The Hungry Carrot.

Whether enjoyed fresh out of the oven with a dollop of vegan butter or transformed into a gourmet sandwich piled high with crisp veggies and creamy avocado, this plant-powered sandwich bread loaf is a testament to the beauty of simplicity in cooking. It’s a reminder that sometimes, the most satisfying culinary experiences come from the humblest of ingredients and the simplest of techniques.

Amidst all the daunting dishes and elaborate recipes, sometimes all you need is the reassuring simplicity of a perfectly baked loaf of bread. But not just any bread—let’s talk about the epitome of ease and flavor: the plant-based sandwich loaf.

With only four ingredients and a little time, you are rewarded with a golden crust, soft crumb, and an incredible aroma that fills your kitchen. The fresh warm slices practically beg for a generous slather of your favorite spread. Sometimes it’s not just about sustenance; it’s about savoring the joy of making your own homemade bread from scratch.

Instructions

1. Add the flour to a stand mixer and all but 1/4 cup of the water. Mix on low speed until combined. Cover and let rest for 5-10 minutes.
2. While the flour rests, mix the active yeast and the 1/4 cup reserved warm water in a small bowl until foamy. Let it sit for 5-10 minutes.
3. Add the salt and yeast mix to the stand mixer. Using a bread hook, knead for 5-10 minutes until the dough is elastic and a little tacky.

4. Lightly grease a bowl and transfer the dough. Cover and let rise for about two hours or until doubled in size. This will depend on how warm the room is. If it’s too cold, you can place it in the oven and turn the oven light on.
5. If you want your bread extra fluffy you can fold the bread after rising for 30 minutes. Do this by taking wet hands and pull up on one side of the dough. Fold it over to the opposite side. Turn 90 degrees and repeat. Do this two more times until the bread has been folded. Recover and let rise the remaining 1 and 1/2 hours.

6. Punch down the dough and transfer to a lightly floured surface. Knead dough for another 1-3 minutes. Flatten out the dough and gently roll it into a loaf shape. It doesn’t need to be perfect, it will fill out the pan as it rises.
7. Lightly grease a loaf pan and place the shaped dough seam side down. Cover with a towel or plastic wrap and let it rise a second time until the dough is about an inch over the pan or about another 1-2 hours.
8. When your dough is getting close to the 1-inch mark, preheat the oven to 450 degrees.
9. Lightly spray the top of the bread dough with water if you want an extra crispy crust. Bake uncovered for 30 minutes or until the top of the bread is golden brown.
10. Remove the bread from the oven and let it cool for 15 minutes before transferring it to a cooling rack. Let it cool for another 20-30 minutes before slicing.
11. Slice your sandwich bread and place it in a plastic bag, aluminum foil, or covered container. Store on the counter for 2-3 days or in the fridge for 5-7 days. You can also wrap this bread in plastic wrap and then aluminum foil and keep it in the freezer for up to 3 months. Thaw on the counter or fridge.

Try these other recipes:

Homemade Garlic Croutons

Vegan Bread Bowls

Dairy-Free Bagels

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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Plant-Powered Sandwich Bread

Whether enjoyed fresh out of the oven with a dollop of vegan butter or transformed into a gourmet sandwich piled high with crisp veggies and creamy avocado, this plant-powered sandwich bread loaf is a testament to the beauty of simplicity in cooking. It's a reminder that sometimes, the most satisfying culinary experiences come from the humblest of ingredients and the simplest of techniques.

Course Bread

Cuisine American

Keyword bread, sandwich bread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Rising Time 2 hours hours

Servings 1 loaf

Author Allison Crawford at The Hungry Carrot

Ingredients

• 500 g bread flour or all-purpose flour (about 4 cups)
• 350 g warm water (a little less than 1 1/2 cups)
• 11 g salt (about 2 tsp)
• 3 g active dry yeast (about 1 tsp)

Instructions

• Add the flour to a stand mixer and all but 1/4 cup of the water. Mix on low speed until combined. Cover and let rest for 5-10 minutes.
• While the flour rests, mix the active yeast and the 1/4 cup reserved warm water in a small bowl until foamy. Let it sit for 5-10 minutes.
• Add the salt and yeast mix to the stand mixer. Using a bread hook, knead for 5-10 minutes until the dough is elastic and a little tacky.
• Lightly grease a bowl and transfer the dough. Cover and let rise for about two hours or until doubled in size. This will depend on how warm the room is. If it's too cold, you can place it in the oven and turn the oven light on.
• If you want your bread extra fluffy you can fold the bread after rising for 30 minutes. Do this by taking wet hands and pull up on one side of the dough. Fold it over to the opposite side. Turn 90 degrees and repeat. Do this two more times until the bread has been folded. Recover and let rise the remaining 1 and 1/2 hours.
• Punch down the dough and transfer to a lightly floured surface. Knead dough for another 1-3 minutes. Flatten out the dough and gently roll it into a loaf shape. It doesn't need to be perfect, it will fill out the pan as it rises.
• Lightly grease a loaf pan and place the shaped dough seam side down. Cover with a towel or plastic wrap and let it rise a second time until the dough is about an inch over the pan or about another 1-2 hours.
• When your dough is getting close to the 1-inch mark, preheat the oven to 450 degrees.
• Lightly spray the top of the bread dough with water if you want an extra crispy crust. Bake uncovered for 30 minutes or until the top of the bread is golden brown.
• Remove the bread from the oven and let it cool for 15 minutes before transferring it to a cooling rack. Let it cool for another 20-30 minutes before slicing.
• Slice your sandwich bread and place it in a plastic bag, aluminum foil, or covered container. Store on the counter for 2-3 days or in the fridge for 5-7 days. You can also wrap this bread in plastic wrap and then aluminum foil and keep it in the freezer for up to 3 months. Thaw on the counter or fridge.

The post Plant-Powered Sandwich Bread appeared first on The Hungry Carrot.

This roasted red pepper and tomato pasta combines the rich sweetness of roasted red peppers with the tanginess of juicy tomatoes and heavenly roasted garlic to create a mouthwatering sauce that pairs perfectly with your favorite pasta.

There is something magical about homemade pasta sauce. The aromas of all the fresh ingredients mingling together and the burst of fresh flavors dancing on your palate, it’s a culinary experience not to be missed. With just a handful of simple ingredients and a little love, you can create a vegan pasta sauce that’s bursting with flavor. This sauce elevates your pasta game to new heights. Try it with our garlic bread or go all out and make your own homemade pasta too!

In this recipe, we bring together the richness of roasted red peppers, the tanginess of tomatoes, earthy garlic, and the sweetness of roasted onion to create a delicious plant-based sauce that pairs perfectly with penne pasta. Whether cooking for yourself or others, this dish is sure to impress. Bon Appetit!

Instructions

1. Preheat oven to 400 degrees.
2. Prepare a baking sheet with parchment paper, foil, or a silicone mat.
3. Slice peppers, tomatoes, onion, and garlic in half. Remove seeds from tomatoes and peppers. Wrap the garlic in foil. Arrange peppers, tomatoes, garlic, and onion on the baking sheet.

4. Drizzle the prepared vegetables with olive oil and sprinkle the salt and pepper.
5. Roast for 45-50 minutes until slightly charred.
6. While the veggies are roasting, boil and cook your pasta according to the package directions.

7. Once the veggies are roasted, add them to a blender along with their roasting juices and fresh basil. Squeeze the garlic cloves into the blender. Blend until smooth.
8. Heat the blended veggies over medium heat and add the soy milk, onion powder, garlic powder, and sugar. Taste and adjust seasoning as needed. Add additional milk to thin the sauce if it’s too thick.

9. Add the drained and cooked pasta to the sauce and toss well. Serve warm with grated vegan parmesan and chopped basil.
10. Store leftovers in a covered container in the fridge for 4-5 days.

Try these other recipes:

Butternut Squash Ravioli

Vegan Alfredo

Mushroom and Spinach Pasta

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

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Roasted Red Pepper and Tomato Pasta

This roasted red pepper and tomato pasta combines the rich sweetness of roasted red peppers with the tanginess of juicy tomatoes and heavenly roasted garlic to create a mouthwatering sauce that pairs perfectly with your favorite pasta.

Course Main Course, Side Dish

Cuisine Italian

Keyword dairy-free, pasta, plant-based cheese, red pepper tomato sauce, roasted red pepper

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 package penne pasta or pasta of choice
• 8 Roma tomatoes
• 2 red bell peppers
• 1 yellow onion
• 2 heads of garlic
• 2 tbsp olive oil
• 1/2 cup fresh basil, plus additional for garnish
• 1/2 cup soy milk, plus some for thinning if needed (substitute with vegan cream or preferred plant-based milk)
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• shredded vegan parmesan for garnish
• additional salt and pepper to taste

Instructions

• Preheat oven to 400 degrees.
• Prepare a baking sheet with parchment paper, foil, or a silicone mat.
• Slice peppers, tomatoes, onion, and garlic in half. Remove seeds from tomatoes and peppers. Wrap the garlic in foil. Arrange peppers, tomatoes, garlic, and onion on the baking sheet.
• Drizzle the prepared vegetables with olive oil and sprinkle the salt and pepper.
• Roast for 45-50 minutes until slightly charred.
• While the veggies are roasting, boil and cook your pasta according to the package directions.
• Once the veggies are roasted, add them to a blender along with their roasting juices and fresh basil. Squeeze the garlic cloves into the blender. Blend until smooth.
• Heat the blended veggies over medium heat and add the soy milk, onion powder, garlic powder, and sugar. Taste and adjust seasoning as needed. Add additional milk to thin the sauce if it's too thick.
• Add the drained and cooked pasta to the sauce and toss well. Serve warm with grated vegan parmesan and chopped basil.
• Store leftovers in a covered container in the fridge for 4-5 days.

The post Roasted Red Pepper and Tomato Pasta appeared first on The Hungry Carrot.

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These crispy waffle iron hashbrowns are the simplest, most delicious hashbrowns you’ve ever had. Savory shredded potatoes with the perfect texture crisped in a waffle iron and topped with vegan garlic aioli and chives. It’s the perfect breakfast in under 20 minutes.

I am an absolute potato fanatic. In my humble opinion, they are the king of vegetables and can easily be the most versatile and delicious kitchen staple. I feel very confident saying I eat some version of a potato almost every day. Making these hashbrowns on a waffle iron makes them extra crispy with a fun texture that takes only a few minutes and very little effort.

These hashbrowns are the holy grail of the perfect crispy outside and soft pillowy inside. I recommend topping them with some flaky maldon sea salt and chives. Serve with garlic aioli on the side. It’s the perfect quick and easy breakfast with minimal cleanup.

Pro tip: do yourself a favor and try this rotary grater for the fastest potato shreds ever. Seriously, do it. This thing is the coolest piece of kitchen equipment I own. It’s perfect for slicing, shredding, and dicing anything and everything. And it’s incredibly fast. A couple turns of the crank and your entire block of cheese or pile of vegetables is ready to rip. So much better than wrestling a standard cheese grater or mandolin slicer.

Instructions

1. Line a mixing bowl with cheesecloth or a clean kitchen towel. Shred the potatoes with a cheese grater (I highly recommend a rotary cheese grater) and then rinse them in a strainer or colander.

2. Place the shredded potatoes in the bowl with the cheesecloth. Twist the cheesecloth around the potatoes and squeeze to remove any excess moisture. You want your potato shreds as dry as you can.

3. Dump the potatoes back into the mixing bowl and add the garlic, onion powder, salt, pepper, nutritional yeast, oil, and cornstarch. Mix with a spoon or your hands until well combined.
4. Heat a waffle iron and spray with non-stick spray.
5. Once the waffle iron is heated, place enough hashbrowns to completely cover the iron. You don’t want it too thick or it won’t be as crispy.
6. Close the waffle iron and cook for 12-15 minutes. This may vary depending on your iron’s heat.

7. While the waffles are cooking, chop your chives and garlic. Mix the sour cream and garlic together in a small bowl.
8. Remove the hashbrown from the iron and repeat with the remaining hashbrowns until they are all cooked. Tip: If you want them even crispier, place them in an air fryer for 3-5 minutes.

9. Top with chopped chives and if desired add some flaky sea salt. Serve warm with garlic aioli for dipping.
10. Leftovers keep in the fridge in an airtight container for about 3 days but note they do lose their crispiness so they are best consumed the same day.

Try these other recipes:

Tofu and Veggie Stuffed Pancakes

Mushroom and Spinach Pasta

Fluffy Dairy-Free Waffles

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

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Crispy Waffle Iron Hashbrowns

Savory shredded potatoes with the perfect texture crisped in a waffle iron and topped with vegan garlic aioli and chives. The perfect breakfast in under 20 minutes.

Course Breakfast, Side Dish

Cuisine American

Keyword dairy-free, hashbrown, potatoes, waffle iron

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Hashbrowns

• 2 large russet potatoes
• 1 tbsp olive oil
• 1/2 tbsp salt
• 1/2 tbsp cracked black pepper
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1 tbsp nutritional yeast (optional)
• 2 tbsp cornstarch
• non-stick cooking spray
• chopped chives for garnsih

Garlic Aioli

• 1 clove garlic-minced
• 1/4 cup vegan sour cream

Instructions

• Line a mixing bowl with cheesecloth or a clean kitchen towel. Shred the potatoes with a cheese grater (I highly recommend a rotary cheese grater) and then rinse them In a strainer or colander.
• Place the shredded potatoes in the bowl with the cheesecloth. Twist the cheesecloth around the potatoes and squeeze to remove any excess moisture. You want your potato shreds as dry as you can.
• Dump the potatoes back into the mixing bowl and add the garlic, onion powder, salt, pepper, nutritional yeast, oil, and cornstarch. Mix with a spoon or your hands until well combined.
• Heat a waffle iron and spray with non-stick spray.
• Once the waffle iron is heated, place enough hashbrowns to completely cover the iron. You don't want it too thick or it won't be as crispy.
• Close the waffle iron and cook for 12-15 minutes. This may vary depending on your iron's heat.
• While the waffles are cooking, chop your chives and garlic. Mix the sour cream and garlic together in a small bowl.
• Remove the hashbrown from the iron and repeat with the remaining hashbrowns until they are all cooked. Tip: If you want them even crispier, place them in an air fryer for 3-5 minutes.
• Top with chopped chives and if desired add some flaky sea salt. Serve warm with garlic aioli for dipping.
• Leftovers keep in the fridge in an airtight container for about 3 days but note they do lose their crispiness so they are best consumed the same day.

The post Crispy Waffle Iron Hashbrowns appeared first on The Hungry Carrot.

There is something about this creamy vegan alfredo pasta with peas that screams comfort food. Curl up on the couch with a bowl of this pasta next time you need a warm, hearty, and satisfying dish. Fresh peas are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it’s plant-based and dairy-free.

Instructions

1. Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
2. While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
3. Add the garlic and saute for another minute until fragrant. Toss in the frozen peas and let them heat for a minute or two.
4. Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
5. When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if your sauce is too thick.
6. Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
7. Store leftovers in an airtight container in the fridge for 3-5 days.

Try it with this fresh homemade garlic bread for the perfect combination.

Try these other recipes:

Butternut Squash Ravioli

Bruschetta

Vegan Spaghetti

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

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Creamy Vegan Alfredo Pasta

Fresh peas are nested in a pile of pasta and covered in a cheesy creamy vegan alfredo sauce. And yes, it's plant-based and dairy-free.

Course Dinner, Main Course, Side Dish

Cuisine Italian

Keyword alfredo, fettuccine, pasta, peas, plant-based, vegan, vegan cheese

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

• 9 oz bowtie pasta or pasta of your choice
• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 1 tbsp garlic-minced
• 1 cup frozen peas
• 1 cup vegan cream
• 1/4 cup pasta water-reserved
• 1/4 cup vegan parmesan-grated (plus extra for garnish)
• 1 tbsp vegan butter
• salt and pepper to taste

Instructions

• Bring a large salted pot of water to boil. Add the pasta nests and boil for 7-9 minutes until al dente.
• While the pasta is cooking, add oil to a large pan over medium heat and saute the onions until translucent or about 4-5 minutes.
• Add the garlic and saute for another minute until fragrant. Toss in the frozen peas and let them heat for a minute or two.
• Add in the butter, cream, and parmesan and cook on medium-low until the sauce thickens. Add salt and pepper to taste.
• When the pasta is done, drain and add to the sauce mixture along with the reserved pasta water if your sauce is too thick.
• Remove from heat and serve warm. Top with additional parmesan and salt and pepper if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days.

The post Vegan Alfredo Pasta with Peas appeared first on The Hungry Carrot.