Green Mac and Cheese. Trust me on this one. It will become your new favorite!
First you have the sauce which is made with pureed spinach, vegan creamer and a roux. Then we add vegan parmesan, broccoli and peas to the pasta. We chose campanelle pasta, but you could use cavatappi, macaroni…any shape really. I like something larger because it stands up to the size of the broccoli but you could always chop the broccoli into smaller pieces if you prefer to use a smaller shaped pasta.
I saw this recipe quite some time ago on an episode of The Chew but I wasn’t sure that the vegan parmesan would translate well in place of the white cheddar. I think it did quite well!
Green Mac and Cheese
Servings 6
Author Veg Life Staff
Ingredients
1/2LbCampanelle Pasta
1-1/2Cnon-dairy MilkI use Almond Milk
1/2Cpacked fresh Spinach
1-1/2Tbl vegan Margarine
1-1/2tablespoonsFlour
1Cvegan Parmesan
1CBroccoli florets
1/2cupPeas
Instructions
Preheat oven to 350° F.
Cook pasta in salted water for about 2 minutes less than package directions in a large pot.
Drain the pasta reserving about half a cup of that starchy pasta water.
Meanwhile, in a blender or food processor on high speed, blend the spinach with the milk until smooth.
In the same large pasta pot, melt the butter and then add the flour, whisking continuously over low-medium heat for 2-3 minutes to create a roux. Slowly whisk in the milk mixture and bring to a boil.
Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.
Add reserved pasta water and cheese and whisk until melted.
Microwave the broccoli until slightly tender to give it a bit of a head start.
Stir in the pasta, broccoli and peas gently mixing until combined.
Transfer to a greased baking dish and top with a spinkle of parmesan (we used individual portion baking dishes) and bake for 20 minutes. Pasta should be set.
This soup is the ultimate tomato soup with bite! It is quite easy to make and is a hit with those who like food on the spicy side. It also caters to dietary restrictions or can be altered if not required.
Submitted by cookingfor9
Published on July 4, 2017
Cook Mode (Keep screen awake)
Ingredients
Original recipe (1X) yields 4 servings
4cupsdiced fresh tomatoes
1mediumonion, sliced
2jalapeno peppers, sliced
2cupsvegetable broth
1teaspoonwhite sugar
¼teaspoonsea salt
¼teaspoonground black pepper
2tablespoonsvegan butter
1tablespooncornstarch
Directions
Stir tomatoes, onion, and jalapeno peppers together in a stockpot. Add vegetable broth, sugar, salt, and black pepper. Bring to a boil, stirring often. Continue to boil for 20 minutes. Remove from heat and allow to cool slightly, 10 to 15 minutes.
Transfer soup carefully to the bowl of a food processor or blender and puree to desired consistency.
Place the stockpot back over medium heat. Add vegan butter and cornstarch; whisk together. Stir in 1/2 cup of the soup; continue adding remaining soup while stirring. Cook until heated through, about 5 minutes. Serve.
Cook’s Notes:
You can use 2 cups of water with 1 1/2 cubes of vegetable bouillon instead of vegetable broth.
Use honey instead of sugar, if preferred.
Nutrition Facts (per serving)
123
Calories
6g
Fat
16g
Carbs
3g
Protein
Nutrition Facts
Servings Per Recipe 4
Calories 123
% Daily Value *
Total Fat
6g
8%
Saturated Fat
2g
8%
Sodium
405mg
18%
Total Carbohydrate
16g
6%
Dietary Fiber
3g
12%
Total Sugars
9g
Protein
3g
5%
Vitamin C
28mg
31%
Calcium
36mg
3%
Iron
2mg
12%
Potassium
484mg
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
“Another Childhood Favorite Veganized!!! Again, make sure to read ingredients labels so you don’t end up thinking you’re makins something Vegan and then be dissapointed (If you want to, but, if you’re giving these cookies to other Vegans, you might want to make sure because some Vegans might get upset if they find out it actually had animal products in it, just an FYI).”
Ready In:
20mins
Ingredients:
12
Serves:
48
1 1⁄2
cups sugar
1⁄2
cup vegan butter
1⁄2
cup shortening
1⁄4
cup applesauce
2
tablespoons egg substitute, powder (Bob’s Red Mill is perfect for this)
6
tablespoons water
2 3⁄4
cups all-purpose flour
2
teaspoons cream of tartar (Don’t worry, even though it sounds weird, it is Vegan already)
1
teaspoon baking soda
1⁄4
teaspoon salt
1⁄4
cup sugar
2
teaspoons ground cinnamon
directions
Heat Oven to 400.
In a Large Bowl, put in all ingredients in the order they are listed except for bottom two.
Mix all ingredients together until well mixed.
In a Small bowl, mix the last two ingredients together (Sugar & Cinnamon).
Using a regualr size spoon, spoon out cookie dough and shape them into 1 inch balls and roll them in the sugar/cinnamon mixture to light coat.
Place balls on an ungreased cookie sheet 2 inches apart.
Bake for 8-10 minutes or until set.
After taking them out of the oven, either put them on a wire rack or large plate to let them cool for 10-15 minutes.
ENJOY!
Questions & Replies
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Regarding your comment in the ingredient list about cream of tartar…it is actually not vegan. It is a byproduct of wine making and making wine uses popular animal-derived fining agents used in the production of wine include blood and bone marrow, casein, chitin, etc. There are vegan wines, and wouldn’t it be wonderful if those vintners could make us some truly vegan cream of tartar!
This makes a good vegan broth that can be used in recipes that call for beef broth (such as French onion soup). I’ve had it for a while, and am unsure about the origin of it and how close or distant my version is from the original recipe. Also, as with any broth, you don’t have to follow the recipe exactly. Fill the pot up and just be more liberal with the ingredients! Freeze whatever you don’t need, or refrigerate for a few days.
Submitted by Tempest
Updated on November 22, 2024
Total Time:
2 hrs 15 mins
Jump to Nutrition Facts
Cook Mode (Keep screen awake)
Ingredients
Original recipe (1X) yields 12 servings
1yellow onion, chopped
3ribscelery, chopped
2carrots, chopped
2leeks, chopped
4clovesgarlic, diced
12cupswater
1cupchopped fresh parsley
2teaspoonsdried thyme
2teaspoonsdried oregano
2bay leaves
salt and ground black pepper to taste
¼cupsoy sauce
3teaspoonsliquid smoke
1teaspoonvegan Worcestershire sauce
Directions
Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.
Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.
Cook’s Note
If you can’t find vegan Worcestershire sauce, you can make your own by using a mixture of soy sauce, hot sauce, dry mustard, and allspice.
Nutrition Facts (per serving)
42
Calories
1g
Fat
7g
Carbs
1g
Protein
Nutrition Facts
Servings Per Recipe 12
Calories 42
% Daily Value *
Total Fat
1g
2%
Saturated Fat
0g
1%
Sodium
358mg
16%
Total Carbohydrate
7g
3%
Dietary Fiber
2g
6%
Total Sugars
2g
Protein
1g
3%
Vitamin C
12mg
13%
Calcium
49mg
4%
Iron
1mg
7%
Potassium
186mg
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Published: · Modified: by Iosune Robles · This post may contain affiliate links
Vegan stuffed shells, an easy and delicious recipe. It’s flavorful, filling, comforting, and made with only 5 simple ingredients.
These vegan stuffed shells are my absolute go-to pasta recipe. It is flavorful, creamy, and easy to make, as well as perfect to have for dinner on a daily basis or on a special occasion.
It really is a family favorite and everyone LOVES it, and it is great for making big batches to enjoy all week long! Tell me, have you tried it?
Craving more delicious vegan pasta dishes? Check out my Vegan Spaghetti, Vegan Bolognese, and Vegan Mushroom Pasta recipes. There’s something for everyone to enjoy in our vegan pasta collection!
How to make vegan stuffed shells
Cook the jumbo pasta shells according to package instructions.
Preheat the oven to 375ºF or 190ºC.
Add the vegan ricotta, parsley, and pepper to a large mixing bowl and stir until well combined.
Spread 1 cup of the marinara sauce onto the bottom of an 8×8 inch (20×20 cm) baking dish.
Spoon the vegan ricotta mixture into the shells and place them in the baking dish.
Top with the remaining marinara sauce and bake for 30 minutes.
Serve your vegan stuffed shells immediately.
Vegan stuffed shells ingredients and tips
Jumbo pasta shells: use gluten-free pasta shells if needed. To make this vegan stuffed shells recipe you can also use use cannelloni or manicotti tubes as well as any other type of pasta you can stuff. You could also slice some eggplant with a mandoline slicer (or a knife), cook the slices in a skillet or bake them, and use them as if they were cannelloni tubes.
Vegan ricotta: store-bought vegan ricotta is also a good choice, but I prefer to make it at home, as it’s healthier, super easy to make, more affordable, and extremely delicious. In addition, it only requires 4 easy-to-get ingredients (tofu, lemon juice, nutritional yeast, and salt, that’s all!) and it’s ready in less than 5 minutes. Dairy-free and so creamy!
Fresh parsley: fresh parsley works great in this vegan stuffed shells recipe, but feel free to use any other fresh or dried herb you have on hand, such as fresh basil. Some people also use spinach. On the other hand, you could also omit this ingredient if you want to make the recipe simpler.
Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought one to be more convenient and also easier to measure with a teaspoon.
Store-bought or homemade marinara sauce: free to use store-bought marinara sauce, but making your own version at home is so easy I hardly ever buy it. Although marinara sauce works really well in this recipe, any other type of tomato sauce will also work.
Feel free to sprinkle some vegan Parmesan cheese over your vegan stuffed shells.
Looking for more vegan pasta recipes?
Lemon Pasta
Vegan Pasta Salad
Did you make this vegan stuffed shells recipe?
Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
Vegan Stuffed Shells
Vegan stuffed shells, an easy and delicious recipe. It’s flavorful, filling, comforting, and made with only 5 simple ingredients.
Prep: 10 minutesmins
Cook: 40 minutesmins
Total: 50 minutesmins
Servings: 4
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PIN
COMMENT
Ingredients
12jumbo pasta shells, dried
1batch of vegan ricotta
2tablespoonfresh parsley, chopped
⅛teaspoonground black pepper
1 and ½cupsmarinara sauce
Instructions
Cook the jumbo pasta shells according to package instructions. Drain and set aside.
Preheat the oven to 375ºF or 190ºC.
Add the vegan ricotta, parsley, and pepper to a large mixing bowl and stir until well combined.
Spread 1 cup of the marinara sauce (250 ml) onto the bottom of an 8×8 inch (20×20 cm) baking dish.
Spoon the vegan ricotta mixture into the shells and put them in the baking dish.
Top with the remaining marinara sauce (½ cup or 125 ml) and bake for 30 minutes or until the sauce is bubbling.
Serve your vegan stuffed shells immediately with some vegan Parmesan cheese on top (optional).
Keep the leftovers in a sealed container in the fridge for 4-5 days.
Notes
If you can’t find the jumbo pasta shells, feel free to use cannelloni or manicotti tubes or any other type of pasta you can stuff. You could also slice some eggplant with a mandoline slicer (or a knife), cook the slices in a skillet (or even bake them), and use them as if they were cannelloni tubes.
Store-bought vegan ricotta is also a good choice, but I prefer to make it at home, as it’s healthier, super easy to make, more affordable, and extremely delicious. In addition, it only requires 4 easy-to-get ingredients (tofu, lemon juice, nutritional yeast, and salt, that’s all!) and it’s ready in less than 5 minutes.
Although fresh parsley works great in this recipe, feel free to use any other fresh or dried herb you have on hand. You could also omit this ingredient if you want to make the recipe simpler.
Marinara sauce works really well in this recipe, but any other type of tomato sauce will work.
Update Notes: This post was originally published in November of 2018, but was republished with new photos, step-by-step instructions, and tips in April of 2022.
Published on . Last updated on by Gina Marie1 Comment
Breakfast potato hash is a hearty and filling breakfast we all enjoy! This breakfast potato hash is simple to make and can be made the night before to save time for those busy mornings! Made with a mixture sweet potatoes, white potatoes, onions, and your favor seasonings and spices!
I am a savor breakfast girl myself. That is why this breakfast potato hash is a staple in my home. What’s even better about this recipe is that it is simple made with potatoes of course, onions, and seasonings. Sometimes it’s the most humblest of all meals that are the tastiest.
Vegan Curve Building Ingredients
White and Sweet Potatoes
This breakfast potato hash recipe uses both white and sweet potatoes. Potatoes are a dream for us vegan curve builders. They are full of curvy carbohydrates we need for those sexy vegan curvy gains. Remember healthy carbohydrates are important when you are lifting weights for healthy weight gain. 1 cup of cooked potatoes contains 31 grams of carbohydrates.
This vegan breakfast potato hash is good to serve with tofu scramble, a breakfast burrito, or even as a side dish for those breakfast for dinner nights!
Enjoy!
DID YOU MAKE THIS RECIPE? Tell me how it turned out for you! Was it a hit or miss? Do you like breakfast potato hash? What do you pair your breakfast potato hash with? Tell me about it. Leave acomment below, rate it, and PIN IT! Also tag a photo @_VeganWithCurves and hashtag #VeganWithCurves on Instagram so I can see it!
[clickToTweet tweet=”The BEST #vegan breakfast potato hash ever! Filling, simple, and delicious! #veganfoodshare #veganrecipes” quote=”The BEST vegan breakfast potato has ever! Filling, simple, and delicious! “]
Breakfast Potato Hash (Vegan)
Breakfast potato hash is a hearty and filling breakfast we all enjoy! This breakfast potato hash is simple to make and can be made the night before to save time for those busy mornings! Made with a mixture sweet potatoes, white potatoes, onions, and your favor seasonings and spices!
4mediumwhite potatoes (washed, chopped, and peeled)
3mediumsweet potatoes (washed, chopped, and peeled)
¼cupmelted vegan butter (or olive oil)
½mediumonion chopped
1teaspoonsalt
1teaspoonblack pepper
1teaspoongarlic powder
1tablespoonvegan butter(for sauteing onions)
Instructions
Pre heat oven to 350 degrees Fahrenheit
Toss your diced potatoes with salt, pepper, garlic powder, and melted butter and mix well.
Add potato mixture to 9 inch pan cover with aluminum foil. Bake for 40 minutes until potatoes are fully cooked through. Then remove from oven and set aside.
Grab a skillet and place on medium high heat. Add in chopped onions and vegan butter. Cook for 5 constantly stirring to soften onions. Then add in cooked potatoes with onions and stir for a bout 2 more minutes till fully mixed. Turn off and let cool
Serve with tofu scramble or in a breakfast burrito. Enjoy!
Notes
Nutritional Information Per Serving
Calories 237
Fat 7 g
Carbohydrates 39 g
Fiber 4 g
Sugar 5 g
Protein 5 g
Substitutes and Additions:
You can only use white potatoes if you are not a fan of sweet potatoes
Get creative and add veggies like kale or mushrooms.
Nutrition
Nutrition Facts
Breakfast Potato Hash (Vegan)
Amount Per Serving
Calories 234
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!
Mix flour, chocolate chips, sugar, oil, cocoa powder, almond milk, vanilla extract, and baking powder together in a bowl. Place dough on a flat work surface and split into 4 pieces. Flatten and mold cookies into the desired shape. Arrange cookies on a small baking sheet.
Bake in the preheated oven until edges are set, about 5 minutes. Cool until firm, 2 to 3 minutes.
Nutrition Facts (per serving)
168
Calories
12g
Fat
18g
Carbs
2g
Protein
Nutrition Facts
Servings Per Recipe 4
Calories 168
% Daily Value *
Total Fat
12g
15%
Saturated Fat
4g
19%
Sodium
64mg
3%
Total Carbohydrate
18g
7%
Dietary Fiber
2g
8%
Total Sugars
7g
Protein
2g
3%
Calcium
40mg
3%
Iron
1mg
3%
Potassium
31mg
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
1⁄2
cup white vegan sugar (for decoration and extra sugary coating)
directions
Preheat oven 350 degrees F (175 degrees C).
In a large bowl, cream together the vegan margarine, oil, confectioners’ sugar, and 1 cup vegan white sugar until light and fluffy. Beat in pre-mixed egg replacer and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets and flatten with a fork.
Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks, if desired.
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RECIPE SUBMITTED BY
I have been a vegan for 5 years and am always on the look-out for new vegan recipes to try.
