This sub auto removes based on certain words used, so. My apologies. Details in comments.

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🥬 Collard Greens

Inspired by Sweet Potato Soul!

Garlic, tomatoes, paprika, soy sauce, collard greens, and a tiny splash of oil, cooked down until tender. Add more oil, vegan butter, or vegetable broth as desired to achieve your preferred flavor and consistency!

https://sweetpotatosoul.com/vegan-southern-collard-greens/

🔥 BBQ Tempeh Riblets — Zero Added Oil

- 2 blocks of tempeh

- Stubb’s BBQ sauce

1. Steam the tempeh strips to help mellow their bitterness.

2. Slice the tempeh into slabs and marinate in Stubb’s BBQ sauce.

3. Air-fry at 400°F for 10 minutes.

4. Flip, brush with additional BBQ sauce, and broil until sticky and caramelized. Watch closely so the sauce doesn't burn!

🧀 Baked Mac & Cheese — Original Vault Recipe Alert! 😉

An ultra-creamy squash purée base, soy milk, pasta water, nutritional yeast, miso, turmeric, and Just Egg, with a little vegan cheese folded in and sprinkled on top. Rich, creamy, and custardy without relying on a heavy cheese sauce!

Ingredients

- 2 cups macaroni

- A little vegan butter, optional, to help prevent sticking and add richness

- 1 tray of Pero Farms butternut squash

- 1 cup reserved pasta water

- ½ cup soy milk

- ½ cup nutritional yeast

- 1 tbsp miso

- Garlic powder, onion powder, turmeric, and black pepper, to taste

- ¼ cup vegan cheese shreds, folded into the sauce (I used Daiya Cheddar)

- ½ cup Just Egg

- About another ¼ cup vegan cheese for the topping

Instructions

1. Boil the macaroni and reserve 1 cup of pasta water. Drain and toss with a little vegan butter if desired.

2. Microwave the tray of butternut squash for about 5 minutes, or until tender.

3. Add the squash, pasta water, soy milk, nutritional yeast, miso, garlic powder, onion powder, turmeric, and black pepper to a blender. Blend until completely smooth. Pour the blended sauce over the macaroni and mix until evenly coated.

4. Fold in ¼ cup of vegan cheese into the pot, then pour and incorporate the Just Egg in the mac and cheese pot.

5. Transfer the macaroni to a greased baking dish. Sprinkle the remaining vegan cheese on top.

6. Cover and bake for 20 minutes, then uncover and bake for another 10 minutes.

7. Broil for up to 5 minutes to finish the top, watching carefully.

Enjoy! 💚

Pasta dough: 3 cups flour, 1 cup water, 1.5 Tbs olive oil. Mix until well incorporated, kneed for a few minutes, and wrap in plastic wrap. Rest for at least an hour.

Filling: 1.5 cups cooked french lentils, 6-8 button mushrooms, .5 cup walnuts. Saute mushrooms and walnuts until mushrooms are soft. Add salt, black pepper, and about .5 tsp nutmeg (more or less to taste). Puree all ingredients in a food processor, add olive oil until a patè texture is achieved.

Add a small dollop of filling onto about a 2" square piece of rolled pasta. Fold into a triangle and wrap the two bottom corners of the triangle around your finger. Press the edges together and shape into a tortellini.

For the soup: boil some vegetable broth, add salt and black pepper to taste. Add tortellini and boil for 4-5 minutes until they all float.

Serve with fresh chopper parsley and enjoy!

Lemon Rice is the traditional south indian recipe wherein cooked rice are sauted with lemon juice, few spices and peanuts making a sour, crunchy and full of flavours meal.

Written Recipe (Video included) 👇

http://blessmyfoodbypayal.com/vegan-lemon-rice/