Veggie- and flavor-packed, savory baked oats are a perfect, healthy, make-ahead breakfast! The whole dish comes together in one pan and one bake.
Most everyone in my family prefers savory breakfast and snacks. I make my baked savory oats more than sweet versions. This is another delicious savory option for you which uses just 1 pan and makes a great snack for breakfast.
This is a super quick savory baked oatmeal casserole, just like my other baked oatmeal recipes; I use similar ingredients like oats and non-dairy milk. Then I add lots of vegetables and some spices.
The result is a moist oat bar that is filled with veggies. Think of ban oat "fritter," but baked instead of fried, and in a bar form. You can also waffle the mix. Add a bit more flour and make waffles!
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These Sticky Sesame Mushrooms are baked in the oven along with the most addictive sweet and salty sticky sesame sauce in 1 Pan! Serve these baked mushrooms with rice or quinoa and sprinkled with toasted sesame seeds for the ultimate vegan dinner. Glutenfree Nutfree recipe
Sticky Baked Sesame Mushrooms – sweet salty and savory mushroom deliciousness! And all baked in a pan! No need to stand around sautéing and browning the mushroom! Mushrooms leak a lot of moisture and when sautéeing, they take a long while. When you bake them, the cooking is handsfree! The sauce is a fave sesame soy garlic sauce. The sesame oil adds a nice nutty taste to the sticky sauce, the toasted seeds add additional nutty toasty flavor and a bit of crunch to this mushroom dish.
The mushrooms are first coated in cornstarch and sesame oil, then baked to give them a nice meaty texture. Then we add all ingredients for the sticky sesame sauce and return everything to the oven.
I love me a one-casserole dish. Fewer dishes means more quality time with the family. This recipe is so simple. Bake, season to taste, and serve with rice or, quinoa or for a lower-carb meal, in lettuce wraps or over cauliflower rice.
You can play around with the recipe, adding more maple syrup for additional sweetness and adapting the amount of sambal olek according to your personal heat tolerance.
Ethiopian Inspired Mushroom Tibs Stir-Fry
Mushroom Patiala (Mushrooms in Spicy Yogurt Sauce)
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Stuffed with fave Pizza toppings and made on a sheet pan! This sheet pan pepperoni pizza Quesadilla is kid approved and perfect weeknight fix! Options for gluten-free and Soyfree. Stuffed with tomato sauce, vegan cheese, and plant-based pepperoni, this meal is sure to be a hit with kids and adults alike.
Think of this meal as a pizza meets a crunch wrap. You get all of the textures and flavors of a piping hot pizza in a crispy, tortilla shell.
The stuffing is my chickpea flour pepperoni (it's a gluten-free instant pot blend and pressure cook recipe, No kneading!). Along with fresh veggies, pizza sauce, and vegan cheese. Wrap the whole thing in a bunch of tortillas and bake until crispy and golden.
This kid-friendly, one-pan vegan dinner is sure to be a favorite!
Why You'll Love this Sheet Pan QuesadillaContinue reading: Sheet Pan Pepperoni Pizza Quesadilla
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Lentil Keema Pav Casserole! 1 Pan Handsfree! A time consuming mince meat curry with dinner rolls, made into an easy-to-make, one-pot meal! It all comes together in a single pan. Think spiced and super flavorful Indian Sloppy joes. Gluten-free option
Keema is an Indian minced meat curry. There are many variations depending on the region, like this Madras Keema, Green Keema, North Indian Keema naan. This version is adapted from the famous Mumbai keema Pav, which is a super flavorful street style keema served with fresh toasted and buttered dinner rolls. Think super flavorful and spicy Sloppy joes style sandwich. I often use lentils as a meat substitute for the ground meat in keema. Walnuts add great texture as well.
Making This Indian Street style sloppy joes – Mumbai Keema Pav, from scratch can be a task. BUT I Bake it all up in 1 PAN!
Bake whole spices and aromatics until golden, then add lentils walnuts and sauces and bake , then top with the dinner rolls and broil. Done!
There are a bunch of spices for the traditional flavor, use whatever you have, it will turn our flavorful and delicious!. Also for ease of using, think all spices as one ingredient, and it will be just 8 ingredients for the whole dish!
Normally, you'd simmer lentils from dry on the stovetop, but in this recipe, we are cooking them in the oven. You will still start with dry lentils, but you'll bake them with liquid and flavorful keema spices right in the baking pan.
They come out tasty and tender! With no need to stand around the kitchen to sauté the spices and to keep an eye on the lentils!
Then, instead of making the pav — a soft, Indian bread — from scratch, we are using hot dog buns or pillowy dinner rolls. The buns have a similar texture, and we will brush them with melted vegan butter and spices to give them an amazing flavor.
You can make just the Aleena lentils and serve with bread, naan or rice. It is delicious every which way!
Preheat the oven to 400º F, and place a 9×12" baking dish in the oven to heat up while the oven is preheating. Once the oven is hot, carefully remove the baking dish, add the oil and whole spices. Mix well, and set it aside.
Add the onion, garlic, ginger, green chili, and cilantro stems to a food processor, and process until everything is finely chopped.
If you have a smaller food processor, like I do, process the onion, garlic, ginger, and chili first, then add the cilantro stems.
Then, add this mixture to the whole spices mixture in the baking pan.
Add the ground spices and 1/2 teaspoon of salt, mix really well, and even everything out.
Bake for 15-18 minutes in the preheated oven, stirring once in between.
Once the mixture is somewhat golden, remove the baking dish from the oven and add the tomato paste, yogurt, and veggie stock, and mix really well.
Add the drained lentils, peas, carrots, walnuts, and remaining salt and mix in. Even it out and cover it with parchment paper. Bake in the oven for one hour.
Check at the 50-minute mark to see if the lentils are cooked to your preference and also if you need more liquid. Add more warm water or stock (1/2 to one cup).
Once the lentils are cooked to your preference, remove the baking dish from the oven.
Halve the hot dog buns or dinner rolls and place on top of the lentil mixture and brush them with oil or melted vegan butter.
Sprinkle salt, paprika, and place the baking dish back in the oven to bake until the bread is golden. This should take around 10-12 more minutes.
Remove it from the oven and add cilantro and lemon juice. slice and serve immediately.
Yes! Just omit the walnuts. You can add some coarsely crushed sunflower seeds as substitute.
Can I make this gluten-free?To make this recipe gluten-free, use gluten-free dinner rolls or some gluten-free tortillas or flatbread to serve it.
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Crispy tofu and tender vegetables in sweet-and-spicy gochujang sauce make this tofu stir fry a go-to weeknight meal. With just a few ingredients, you can have this dish on the table in less than 20 minutes!
This is a super quick, few-ingredient gochujang tofu stir fry that doesn't skimp on flavor! You guys keep asking me for super quick stir fries or meals with fewer ingredients, so here is an almost five-ingredient, 15 to 20 minute stir fry that you can serve over rice or quinoa.
This recipe is incredibly versatile. You can mix and match the veggies that you use as well as the sauces!
For the vegetables in this tofu stir fry recipe, choose your favorites like broccoli, green beans, snow peas, carrots, peppers. You can use fresh vegetables or save prep time by using frozen.
If gochujang isn't your sauce of choice, this recipe works well with other sauces, like hoisin, sambal oelek, teriyaki, or sweet and sour.
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When you want a cookie in a hurry and don't want to heat up the whole house with the oven, these panini press cookies are the answer! These small batch peanut butter cookies are a great option for satisfying summer cookie cravings.
It takes about 10 minutes to bake the cookies in your panini press, and you can use your fave peanut butter cookie recipe or make my small-batch peanut butter dough to make six cookies!
These cookies are crisp on the outside, soft on the inside, and packed with peanut butter flavor and plenty of chocolate chips!
You can easily make these vegan cookies gluten-free by using gluten-free flour.
When using a panini press to make small-batch cookies, the heat level as-is might be a little too much for the cookies. You want to protect the cookies from getting overly scorched at the bottom, so use folded up parchment paper. I use at least four to six folds of parchment, so there is a good base under the cookie. These cookies can be made anywhere where you can plug the panini press, they don't the oven!
You are going to love these small-batch peanut butter cookies!
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