Turkey Tetrazzini

 

Ingredients
4 tablespoons Churn Style Butter
4 cloves garlic, minced 
1 pound white mushrooms, quartered 
1 cup dry white wine 
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, plus more
1/4 cup flour 
4 cups Un urkey broth, plus more if needed
One 8-ounce package vegan cream cheese 
3 cups leftover Thanksgiving vegan turkey, shredded or diced 
1 1/2 cups frozen green peas 
1 cup grated vegan Monterey Jack cheese 
1 cup finely chopped black olives 
1/2 cup grated vegan Parmesan
4 slices vegan bacon, fried and chopped 
12 ounces thin spaghetti, broken in half and cooked 
1 cup panko

Instructions
Preheat the oven to 350° F.
Melt the butter in a large pot over medium heat and add the garlic.
Add the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
Sprinkle the flour all over, then stir to combine.
Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
Add the cream cheese and stir until it mixes in.
Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
Stir until everything is well combined, then add salt and pepper to taste.
Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
Pour the mixture into a large casserole dish and even out the surface.
Sprinkle on the panko  and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
Enjoy!

Minnesota Hot Pot, Thanksgiving Style

 

Ingredients
leftover vegan turkey
leftover gravy
leftover Green Bean Casserole
vegan cheddar cheese
tater tots
oil for spraying

Instructions
Preheat oven to 375°F.
Spray the inside of a covered casserole dish or Dutch oven with lid with oil.
Shred turkey into bite sized pieces and place in the bottom of the dish. Aim for at least a one inch layer.
Pour in enough gravy to cover.
Layer the Green Bean Casserole on top of the turkey.
Sprinkle the beans with cheese. Spray some oil on the cheese to help it melt.
Layer the tots on top of the cheese. You should have enough to fill the pot. Spray with oil to help toast the tots
Place cover on pot and bake for 35 minutes at 375°F. Remove cover and bake an additional 10 to 15 minutes or until tots become golden brown.
Remove from the oven, place on a cooling rack, and allow to cool for 19 to 15 minutes before serving.
Enjoy!

Paprika Chicken

 

Ingredients
2 tablespoons hot paprika
1 teaspoon smoked paprika
1 large onion, chopped
3 to 4 teaspoons Churn Style Butter
2 to 3 pounds vegan chicken, cut into large pieces
1 cup Not-Chick'n broth
1 cup dry white wine
1 cup vegan sour cream

Instructions
Sauté the onions in butter until browned. Add both kinds of paprika, add the chicken and brown. Stir in the stock and wine. Cover and simmer on low hear for an hour, or until the chicken is very tender. A few minutes before serving, stir in the sour cream.
It’s traditionally served with dumplings, but can also be served over noodles or the German-style pasta, spätzle.
Enjoy!

Chili Cheese Hamburger Helper

 

Ingredients
8 oz cooked elbow macaroni
3/4 cup boiling water
1/2 cup vegan cheese
1/4 cup plant based beef crumbles
2 tablespoons toasted dried onion flakes
2 teaspoons ground paprika
1/4 teaspoon ground chipotle
salt and pepper to taste

Instructions
Add plant based crumbles to a pan over medium high heat and brown.
When browned, add spices, onions, macaroni, and water. Bring mixture to a boil while stirring to combine. Boil until liquid is reduced by half.
Add cheese, reduce heat, and stir til cheese melts into the cooking liquid. Cook on low til the cheese and liquid emulsified into a creamy sauce. Taste and adjust for seasoning.
Enjoy!

Shepherd's Pie

 

Ingredients
4 russet potatoes
3 carrots
3 stalks celery
½ yellow onion
2 cups chopped mushrooms
1 cup lamb style seitan, minced
1 tablespoon flour
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh sage
2 cups vegetable broth
⅓ cup red wine
Maggi, to taste
salt and pepper, to taste
cashew milk, as needed
Churn Style Butter, as needed
1 teaspoon gravy browning

Instructions
Peel, chop, and boil the potatoes for 10 to15 minutes until soft.
Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes.
Add the mushrooms, and cook until the edges begin to darken.  Add the minced seitan, and cook til heated through. Season with Maggi, salt and pepper.
Add the browning, flour, thyme, rosemary, and sage.
Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.
Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.
Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.
Spray the surface with cooking oil. Broil for 10 to15 minutes, or until the top is crispy.
Enjoy!

Okra Pilaf

 

Ingredients
1 cup basmati rice
1½ cup vegan chicken broth
½ cup coconut milk
2 tablespoons olive oil
⅓ cup yellow onion, finely diced
½ cup green bell pepper, diced
2 cups fresh okra, cut into ½-inch pieces
1 teaspoon sea salt
¼ teaspoon ground cayenne pepper

Instructions
Into a medium-sized pot, add basmati rice, vegan chicken broth, and coconut milk. Bring to a boil, then reduce heat to low. Cover and simmer for approximately 12 minutes, until liquid is absorbed and rice is cooked through. Fluff with a fork and set aside.
While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook, stirring frequently for 3 minutes, until vegetables are softened and fragrant. Add okra, salt, and cayenne. Cook 5 minutes, or until okra is heated through.
Stir okra into cooked rice and top with bacon. Serve warm.
Enjoy!

Shrimp Étouffée

 

Ingredients
6 tablespoons Churn Style Butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart seaweed stock, recipe follows
3 pounds vegan shrimp
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Seaweed Broth
1 cup seaweed
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
1 teaspoon salt

Instructions
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the seaweed broth.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
Serve immediately over steamed white rice and garnish with sliced green onion tops.
Enjoy!

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast)
Combine all ingredients thoroughly.

Tacos

 

Ingredients
1 lb plant based ground beef
2 tablespoons taco seasoning
1/2 onion, chopped
6 tortillas
2 tomatoes, sliced
8 oz vegan cheese shreds
1-1/2 cups finely shredded lettuce
taco sauce
vegan sour cream
guacamole

Instrhctions
Heat a saucepan over medium heat. Add onions and cook til translucent.
Add ground beef and cook til done. Season with taco seasoning.
Fill tortillas with meat and cheese, and fry in oil over medium high heat on both sides til crisp. You may also toast them in a dry pan.
Fill them with lettuce and tomatoes. You may serve them as is, or top with taco sauce, sour cream, or guacamole.
Enjoy!

Chicken Ranch Pasta with Colby Jack Cheese

 

Ingredients
1 package (16 ounces) uncooked penne pasta
1 cup  vegan buttermilk
1/4 cup Churn Style Butter, cubed
1 tablespoon chopped chives
1 tablespoon dried dill
1 tablespoon dried parsley
1 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
2 cups shredded vegan Colby-Monterey Jack cheese
1 cup Cashew Sour Cream
2 cups shredded plant chicken
1/2 cup crushed saltines (about 15 crackers)

Instructions
Cook pasta according to package directions; drain. In a Dutch oven, combine the next nine ingredients. Cook and stir over medium heat until cheese is melted and mixture begins to thicken. Reduce heat; fold in sour cream until blended.
Add the chicken, cracker crumbs and pasta; cook and stir until heated through.
Enjoy!

Chicken Cacciatore

 

Ingredients
2 cups plant based chicken pieces
salt to taste
black pepper to taste
1/2 cup all purpose flour, for dredging
2 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
2 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

Instructions
Sprinkle the chicken pieces with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.
Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just heated through, about 15 minutes..
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Enjoy!

Cheese and Onion Tart

 

Ingredients
Pastry Shell:
1 1/2 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted Churn Style Butter, chilled and cut into 1/4-inch pieces
2 tablespoons vegetable shortening, chilled and cut into 1/4-inch pieces
3 to 5 tablespoons ice water
1 tablespoon Churn Style Butter, softened

Filling:
2 tablespoons olive oil
1/2 cup finely chopped onions
1/8 teaspoon paprika
1/4 pound vegan Gruyère cheese, coarsely grated (about 1 cup)
1/4 pound vegan Emmentaler cheese, coarsely grated (about 1 cup)
the vegan eqivalent of 2 eggs
1/2 cup Cashew Cream
1/2 cup plant milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg, preferably freshly grated

Instructions
In a large chilled bowl combine the flour, salt, chilled butter, and the vegetable shortening. Blend together until the mixture resembles coarse meal.
Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
Preheat the oven to 400°F
On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.

Preheat the oven to 350°F.
In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
In a bowl toss together the Gruyère and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
Beat the egg, cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
Bake in the upper third of the oven for 10 minutes. Increase the heat to 425°F and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
Serve hot or at room temperature as a first or main course.
Enjoy!

Pizza

 

Ingredients
1 12 inch pizza crust
4 to 6 ounces Fresh Mozzarella, frozen
3 tablespoons pizza sauce
a pinch of dried oregano
freshly ground black pepper
a spritz of spray oil (optional)
your favorite pizza toppings

Instructions
Preheat oven to 375°F, or whatever the directions advise on the pizza crust you are using.
Spread the sauce on the pizza crust. Sprinkle with oregano and black pepper.
Shred the frozen cheese over the sauce. Add toppings. Shred more cheese on top. Spray with oil if using. It will help the cheese melt.
Place it on a tray, and bake it in the oven for twelve minutes, or until the cheese melts. Or follow baking directions on the pizza crust package.
Enjoy!

Shepherd's Pie

 

Ingredients
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup cashew cream
2 ounces unsalted plant butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 vegan egg

For the seitan filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 stalks celery, diced small
1 medium parsnip, diced small
2 cloves garlic, minced
1 1/2 pounds ground vegan lamb-style seitan
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup not-chicken broth
1 teaspoon vegan Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Instructions
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the cashew cream and plant butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the cashew cream, plant butter, salt and pepper and continue to mash until smooth. Stir in the vegan egg until well combined.

Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the vegan lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the vegan lamb with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, not-chicken broth, vegan Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the vegan lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Lamb Chops with Irish Whiskey Sauce

 

Ingredients

Seitan
1-1/2 cups vital wheat gluten
1 cup dried young jackfruit
1 cup water
1 block extra firm tofu
1 onion, caramelized
3 tablespoons nutritional yeast
2 tablespoons mushroom powder
1 tablespoon miso paste
2 teaspoons onion powder
2 teaspoons beet powder
1 teaspoon garlic powder
1 teaspoon toasted sesame oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper

Broth
1 quart vegetable broth
1/2 cup red wine
2 cloves garlic, crushed
2 tablespoons nutritional yeast
1 tablespoon miso paste
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried rosemary
salt and pepper to taste

Instructions
Add tofu, caramelized onion, water, and seasonings to a blender and blend til smooth and creamy.
Add this mixture to a mixing bowl with the gluten and the dried jackfruit. You can use a food processor to mix for 8 minutes, or a stand mixer with the paddle attachment and mix on low speed for twenty minutes. This will give the seitan a stringy texture. You can also hand knead if you don't have either appliance. Knead for 10 minutes by hand. Allow the seitan to rest for half an hour, or longer. This will relax the gluten and make forming the seitan much easier.
Preheat oven to 350°F.
Form seitan into chops. You may use a stick to serve as a bone, but this is optional. Wrap your chops in aluminum foil, completely covering the sticks if using. Bake the chops for one hour at 359°F.
Make broth by adding all ingredients to a saucepan large enough to hold the chops. Bring to a boil and add the chops after removing them from the oven and removing the foil. Reduce heat to low and cook the chops at a gentle simmer for one hour.
When the chops have simmered, heat a sauté pan on medium high heat. Sear the chops on both sides.
Serve with Irish Whiskey Sauce.
Enjoy!

Irish Whiskey Sauce
Ingredients
1 tablespoon pure olive oil
1 teaspoon minced garlic
1 small branch rosemary
1/4 lemon, cut into a wedge
2 ounces Irish whiskey
1 pinch kosher salt
1 pinch cracked black pepper
3 ounces demi-glace (reduction of red wine and vegetebles))
1 ounce brown gravy
1 tablespoon vegan butter

Instructions
To make Irish Whiskey Sauce, combine the oil, garlic, rosemary, and lemon in a frying pan. Heat on high flame (do not brown garlic). Pull pan away from flame. Add whiskey, return to flame, and add salt and pepper. Add the vegan demi-glace and vegan brown gravy. Let reduce and add the butter in slowly, off the heat to thicken the sauce. Keep warm.
Serve on a pan seared seitan chop.
Enjoy!

Joe's Special

 

Ingredients

1⁄2 lb Beyond Beef
1⁄2 cup vegan egg, beaten (Just Egg or VeganEgg)
2 tablespoons extra virgin olive oil
1 cup chopped onions
1 tablespoon fresh basil, minced
2 cloves garlic, minced 

1 tablespoon vegan Worcestershire sauce
4 cups fresh baby spinach

salt 
pepper 

Instructions

Heat a large nonstick skillet over medium heat and begin to cook the plant beef.
Add the Worcestershire sauce halfway through cooking.
When plant beef is cooked, remove it from the pan and set aside.
Heat olive oil in the pan over medium heat.
Add the onions and sauté 2 to 3 minutes.
Then add the garlic and sauté 2 to 3 minutes more.
Add the spinach, toss well to coat, and sauté until just wilted.
Add the plant beef stirring to distribute ingredients evenly.
Pour the vegan egg over all and stir gently until cooked. 

Add fresh  basil and mix well.
Season to taste with salt and pepper.
Enjoy!

Skipper Kent's Celestial Chicklesse

Ingredients

1 tsp red wine

1 tsp soy sauce

1/4 cup VeganEgg or Just Egg*

salt and pepper to taste
a pinch of MSG (optional)
flour for dredging
3 large plant chicken filets, torn into quarters 

1 tbsp flour
2 tbsp plant butter
1 cup cashew cream
toasted sesame seeds

Instructions

Mix wine, soy sauce, egg, salt, pepper, and MSG if using, in a shallow dish. Dip chicken in mixture, and then dredge in flour.
Add oil to a pan and heat over medium high heat. When oil reaches 359°F add chicken. Fry til golden.
Remove from pan and drain.
In a saucepan, melt butter over medium heat. Add flour and stir well. Cook til it starts to smell nutty, but don't let it brown.
Add the cream, stirring, and season with salt and pepper.
Place chicken on a serving platter, pour on the sauce, and sprinkle with toasted sesame seeds.
Enjoy!

*Mix VeganEgg according to package instru tions. You may substitute a slurry of garbanzo bean flour and water if you can't get the vegan egg products.

Toad in the Hole

Ingredients

1/2 cup flour
large pinch of salt
freshly ground black pepper
 2 tsp baking powder
1 cup vegan egg (Just Egg or VeganEgg)
1 cup plant milk
2 tbsp fresh thyme leaves
8 vegan sausages
2 tbsp Dijon mustard
2 tbsp of shortening
vegan butter, to serve

Instructions

To make the batter, sift the flour into a large bowl. Add the salt and pepper.
Make a well in the center of the flour and add the vegan eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of heavy cream.
Strain and push any remaining lumps through a sieve. Stir in the thyme. Cover and leave to stand for 30 minutes.
Preheat the oven to 400°F.
Heat a large non-stick pan and cook the sausages over a medium heat until golden-brown all over. (If you do not have a non-stick pan add a little oil.) Turn off the heat and brush the sausages with the mustard. Set aside.
Place the shortening into an ovenproof dish and heat in the oven for five minutes or until it is hot and hazy.
Add the sausages to the hot dish and pour in the batter. Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
Serve seasoned with black pepper and a large knob of butter.
Enjoy!

Welsh Rarebit

Ingredients

¼ cup plant butter
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dry mustard
¼ teaspoon vegan Worcestershire sauce
2 drops hot pepper sauce (such as Tabasco®)
1 cup plant milk
½ cup vegan beer
½ pound vegan Cheddar cheese, shredded

Instructions

Melt the butter in a saucepan over low heat; blend in the flour, salt, pepper, mustard, Worcestershire sauce, and hot pepper sauce; continue cooking and stirring until the mixture is smooth and bubbly, about 5 minutes. 

Remove from heat; gradually stir in the milk; return to heat and stir continually until the mixture comes to a boil. Slowly pour in the beer; cook 1 minute more while still stirring. Melt the Cheddar cheese into the mixture in small portions until completely incorporated. Remove from heat. 

Serve over toasted bread or English muffins.

Enjoy!

Creamy Penne with Tuna

Ingredients

2 tbsp extra virgin olive oil
2 shallots
4 cloves garlic
1/2 tsp sweet Spanish paprika
14.5 oz can diced tomatoes
2 cups vegetable broth
2 cups uncooked penne pasta
2  3.5 oz cans plant tuna in olive oil
1/2 cup vegan sour cream
2 tbsp finely chopped parsley
a pinch of sea salt
a dash of black pepper

Instructions

Heat a large sauté pan over  medium heat and add in 2 tbsp extra virgin olive oil.
After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes and the shallots & garlic are lightly sautéed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 14.5 oz can of diced tomatoes and season with sea salt & black pepper, mix together and raise to a high heat
After simmering the tomatoes for about 3 minutes, add in 2 cups vegetable broth, mix together and bring to a boil, then add in 2 cups uncooked penne pasta, mix together and cook for about 9 minutes, then place a lid on the pan and lower to a low-medium heat, after 3 to 4 minutes and the majority of the broth has been absorbed by the pasta, turn off the heat and remove the lid.
Meanwhile, drain 2 cans of  plant tuna into a sieve..
After leaving the pasta to slightly cool off, add the drained tuna, 1/2 cup vegan sour cream at room temperature, 2 tbsp finely chopped parsley and season with black pepper, mix together until well mixed.
Top off with finely chopped parsley and serve at once.
Enjoy

Winter Herb Macaroni and Cheese

Ingredients

16 ounces macaroni

2 cups plant milk

8 ounces vegan mozzarella cheese

1/3 cup white wine

3 sprigs fresh sage

6 sprigs fresh thyme

2 sprigs fresh rosemary

2 fresh bay leaves

salt and white pepper to taste

3 tbsp plant butter

3 tbsp flour

1-1/2 tbsp Dijon mustard

1 cup bread crumbs

2  tbsp plant butter

2 tsp ground poultry seasoning

pinch salt

Instructions

Preheat oven to 350° F.

Grease a 9" x 9" baking dish.

In a sauté pan, melt 2 tablespoons butter. Add breadcrumbs, poultry seasoning, and salt and mix well. Set aside. 

In a saucepan, heat the plant milk with the fresh herbs. Bring to a gentle simmer, then reduce heat to low and allow the herbs to infuse the milk for fifteen minutes. Remove herbs from milk.

In another pan, make a roux with the butter and flour. Cook til the flour yields a toasty fragrance. Add white wine and cook, stirring, for one minute.

Add infused plant milk to roux, stirring constantly over medium heat til thickened. Add Dijon mustard and season to taste with salt and white pepper.  Cover and remove from heat.

Add water to a saucepan and bring to a boil. Add macaroni and cook according to package instructions. Drain and add to sauce along with the vegan cheese and mix well.

Place macaroni in a greased 9" x 9" baking dish. Cover with bread crumb mixture and bake uncovered at 350° F for 30 minutes, or until bread crumbs become golden brown.

Enjoy!