Vegan Richa

Savory Veggie Baked Oats Vegan

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!

[feast_advanced_jump_to] Why You'll Love Savory Baked Oats

• Hearty and healthy. Full of veggies!
• Soyfree. Nutfree Gluten-free option
• One-pan breakfast
• Super flavorful and delicious
• Savory and versatile. Use flavors of choice

More Vegan Baked Oatmeal Recipes

• Apple Pie Baked Oatmeal
• Savory Pizza Oatmeal Bake
• Peanut Butter and Jelly Baked Oatmeal
• Banana Bread Baked Oatmeal (Vegan)
• Vegan Snickers Baked Oatmeal

Continue reading: Savory Veggie Baked Oats Vegan

The post Savory Veggie Baked Oats Vegan appeared first on Vegan Richa.

Baked Sticky Sesame Mushrooms

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.

More mushrooms mains:

Baked Vegan Mushroom Rice

Instant Pot Garlic Mushrooms

Ethiopian Inspired Mushroom Tibs Stir-Fry

 Stuffed Mushrooms

Mushroom Patiala (Mushrooms in Spicy Yogurt Sauce)

Continue reading: Baked Sticky Sesame Mushrooms

The post Baked Sticky Sesame Mushrooms appeared first on Vegan Richa.

Sheet Pan Pepperoni Pizza Quesadilla

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.

[feast_advanced_jump_to]

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 Quesadilla

• Kid-friendly, plant-based recipe.
• Fun and easy to make!
• Stuffed with toothsome, vegan pepperoni, creamy vegan cheese, and veggies.
• Gluten-free option.

More Cheesy Vegan Recipes

• Cheesy Pull-Apart Pizza Bread
• Instant Pot Vegan Cheese Sauce
• Vegan Liquid Mozzarella
• Everything Bagel Garlic Cheese Breadsticks

Continue reading: Sheet Pan Pepperoni Pizza Quesadilla

The post Sheet Pan Pepperoni Pizza Quesadilla appeared first on Vegan Richa.

Lentil Keema Pav Casserole (Vegan Mince Curry bread bake)

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

[feast_advanced_jump_to]

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!

Why You'll Love Keema Pav Casserole

• One-pan meal made in 1 Casserole dish
• Soyfree, easily made nutfree glutenfree
• Easy to make.
• Packed with flavor.
• Topped with pillowy, buttery bread.

More Vegan Lentil Recipes

• Vietnamese-Inspired Caramelized "Pork" Lentils
• Handi Lentils
• Creamy Vegan Curry Lentils
• Red Lentil Sweet Potato Curry
• Lentil Curry Casserole

Read more Recipe Card Print Lentil Keema Pav Casserole (vegan mince curry bread bake) 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! Spicy and flavorful Indian Sloppy Joes . Option for Gluten-free nutfree Course casserole, Main CourseCuisine IndianKeyword keema lentil casserole, keema pav casserole, lentil keema casserole Prep Time 15 minutesCook Time 1 hour 30 minutesTotal Time 1 hour 45 minutes Servings 4 Calories 369kcal Author Vegan Richa Equipment

• 9×12" baking pan

IngredientsFor the lentil keema:

• 2 teaspoons oil
• 1/2 teaspoon cumin seeds
• 2 bay leaves
• 1 cinnamon stick
• 1 black cardamom pod partly open (or use 2 green cardamom pods partly open)

For the aromatics:

• 1 medium red onion chopped
• 6 garlic cloves
• 1 inch ginger
• 1 green chili
• 1/4 cup cilantro stems

For the ground spices:

• 1/4 teaspoon turmeric
• 1 tablespoon coriander powder
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried fenugreek leaves, Kasuri methi
• 1/2 – 1 teaspoon garam masala
• 1/4 teaspoon dried dill
• 1/4 teaspoon dried sage

For the lentils:

• 1 tablespoon tomato paste
• 3 cup veggie stock or more if needed
• 3/4 cup dried lentils washed and soaked for 15 minutes
• 1/4 cup frozen peas and carrots mix
• 1/4 cup coarsely chopped walnuts
• 3 tablespoons non-dairy yogurt or cashew cream
• 3/4 teaspoon salt, divided

To top the keema lentils:

• 4 vegan hot dog buns or 8 dinner rolls
• melted vegan butter or oil as needed
• 1/2 teaspoon paprika
• Cilantro and lemon juice for garnish

US Customary – Metric Instructions

• Cook whole spices: Preheat the oven to 400ºF. Place a 9×12" baking dish in the oven to heat up while the oven is preheating. Once hot, remove the baking dish carefully from the oven, add the oil and whole spices, mix well, and set it aside.
• Bake the aromatics: Add the onion, garlic, ginger, green chili, and cilantro stems to a food processor, and process until everything is finely chopped. Then add this mixture to the whole spices mixture. Add the ground spices and 1/2 teaspoon salt, mix really well, and even them 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.
• Bake the lentils: Add the drained lentils, peas, carrots, walnuts, and the remaining 1/4 teaspoon salt and mix in. Even it out and cover it with parchment paper. Bake in the oven for 1 hour. Brown lentils take a little bit of time to cook.
• Check at the 50-minute mark to see if the lentils are cooked to your preference, and if you need more liquid. add more warm water or stock (roughly 1/2 -1 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, 10-12 minutes.
• Remove it from the oven and add cilantro and lemon juice. Slice and serve immediately.

NotesTo make this ahead, make the lentil mixture and keep the dinner rolls separately until ready to serve and then place the dinner rolls on top of the lentil casserole, brush with the oil, and bake as needed. You can also just make the lentil mixture and keep the dinner rolls separately to serve individually as needed. NutritionCalories: 369kcal | Carbohydrates: 55g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Sodium: 695mg | Potassium: 630mg | Fiber: 16g | Sugar: 5g | Vitamin A: 1387IU | Vitamin C: 11mg | Calcium: 172mg | Iron: 6mg Ingredients:

• keema spices – Indian Keema has an aromatic blend of spices including cumin and cardamom that lends and incredible flavor to lentils! Here, you're using individual spices to make the keema mix, so no worries about having to buy a special spice mix.
• aromatics – Onion, garlic, ginger, chilis, and cilantro depend the seasoning of this vegan lentil casserole.
• lentils – We are using dried lentils here and baking them in veggie stock and tomato paste until tender as a substitute for the meat
• non-dairy yogurt – This makes the sauce creamy. You can use cashew cream instead, if needed.
• walnuts – You bake the walnuts with the lentils for added meaty texture, flavor, and protein. Use sunflower seeds for nutfree
• hot dog buns or dinner rolls – This is your cheater pav! Use gluten-free buns for a gf variation.

Tips:

• To make this ahead, make the lentil mixture and keep the dinner rolls separately until ready to serve and then place the dinner rolls on top of the lentil casserole, brush with the oil, and bake as needed. You can also just make the lentil mixture and keep the dinner rolls separately to serve individually as needed.
• To make this nut-free, omit the walnuts.
• To make this recipe gluten-free, use gluten-free dinner rolls or some gluten-free tortillas or flatbread to serve it.

How to Make Keema Pav Casserole:

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.

Frequently Asked Questions Can I make this nut-free?

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.

The post Lentil Keema Pav Casserole (Vegan Mince Curry bread bake) appeared first on Vegan Richa.

Gochujang Tofu Stir Fry

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!

[feast_advanced_jump_to]

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.

Why You'll Love this Gochujang Tofu Stir Fry

• Just a handful of ingredients
• Packed with veggies and flavor
• Versatile — choose your favorite veggies and sauce!
• Ready in 20 minutes

More Vegan Quick Vegan Dinner Recipes

• Spiced Spinach Tofu Stir Fry
• Vegan Garlic Noodles
• Instant Pot Teriyaki Fried Rice
• Cajun Dirty Rice
• Sweet Sour Tofu Veggie Stir Fry

Continue reading: Gochujang Tofu Stir Fry

The post Gochujang Tofu Stir Fry appeared first on Vegan Richa.

Panini Press Peanut Butter Cookies

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.

[feast_advanced_jump_to]

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!

Why You'll Love Panini Press Peanut Butter Cookies

• Small batch, so you don't have a ton of cookies hanging out in the kitchen
• Easy to make
• No Oven needed, no Heating up the whole big oven and the kitchen.
• Perfect texture
• Packed with peanut butter and chocolate!
• Soy-free with gluten-free, peanut-free, and nut-free options

More Vegan Cookie Recipes

• Peanut Butter Oatmeal Chocolate Chip Cookies
• Brownie Cookies
• Snickers Cookies Gluten-free
• Almond Joy Cookies
• Vegan Chocolate Chip Cookies

Continue reading: Panini Press Peanut Butter Cookies

The post Panini Press Peanut Butter Cookies appeared first on Vegan Richa.