Author: phattyvegan

Still nursing your hangover from St. Patty’s Day, yet still in the mood for something green? Well have I got just the perfect thing for you! This was one of the easiest meals to throw together (you know the day after having a bunch of green beer you don’t want to do much).

This was a recreation/veganization of a seafood meal that my hubby had on St. Patty’s Day in San Francisco and from his perspective, we did it. One of my favorite things about being vegan is looking at ordinary non-vegan dishes and transforming them in to something cruelty free! Just like this tasty Green Vegetable Curry with a little grilled tofu on top. So amazing! Follow along…

Green Vegetable Coconut Curry w/ Crispy Grilled Tofu

Ingredients

1 tbs EVOO – Extra Virgin Olive Oil

1/4 yellow onion chopped

1 garlic clove minced

2-3 hearty tablespoons of green curry paste

3 cups vegetable stock

One head of broccoli chopped

6 asparagus spears chopped

One carrot chopped

(Or whatever kind of vegetables you want to add here.. do your thing)

1 cup of coconut milk

2 tbs. cornstarch

1/2 package of Rice Noodles

2 tbs. EVOO

1/2 block of Extra Firm Tofu

2 more tbs cornstarch

Salt, pepper, garlic powder, onion powder and don’t forget the Old Bay Seasoning!

First, you need to press your tofu. Simply place your tofu on a paper towel-lined plate with a paper towel and another plate on top. Press GENTLY. Don’t press it down like the Hulk. That’s what the fiance did and he squeezed the tofu to bits, but we made it work..

Next, you are going to add your chopped onion and garlic to a large, deep skillet with a little olive oil in it on medium heat. Cook those down for about two minutes and then add your green curry paste. Mix that all together until the curry is incorporated in to all the onion and garlic. Then you are going to add your vegetable stock and bring that to a quick boil by turning the head up a bit.

Now you are going to add all of your chopped up vegetables and incorporate them in the stock and onions. Reduce the heat to medium-low to simmer and cover for about 5 minutes, until veggies are al dente.

While your vegetables are simmering you can cook up your tofu. Remove your pressed tofu from the plates and cut half of it in to cubes. Dust each side of those cubes with cornstarch and all of the seasonings listed. Heat up a small pan with the olive oil and add your tofu. It should take about 3 minutes per side to crisp up.

Now that your veggies are cooked to your liking, add the coconut milk and stir thoroughly. If you would like your sauce thicc 😉 you can create a cornstarch flurry on the side and add to you sauce. Do this by scooping out about 3/4 cup of the sauce in to a bowl, add a few tablespoons of cornstarch and mix it up. Add that to your sauce to thicken it.

Finally, you are going to add your rice noodles. These bad boys literally take 2 minutes to cook. Break them in to pieces and add them to your curry and vegetables. Push em down, mix em around, cover for a minute, mix em again. Until they are mostly cooked. Then take your pan off of the heat and let sit for another 2 minutes.

Serve in a bowl with your tofu on top and enjoy. This will cure all of your ailments from the days before 🙂

 

Tofu was a tricky thing to master when I first started veganism. I didn’t know how it would taste or how to cook it properly! After doing some research I discovered so many delicious ways to enjoy the protein-packed deliciousness that is tofu (see Scrambled Tofu)!

Well today, I share with you, honestly, the most delicious recipe we have tried for tofu so far. I will preface this recipe by saying that everyone needs to own an air fryer. It is one of the best things that came in to our vegan lives. We started with veggies and tots, quickly moved on to cauliflower bites (see BBQ Cauliflower), and now some Fried FuFu. Also, we couldn’t just do Fried FuFu by itself, we had to add a fried rice waffle in to the mix! That’s how we do. So let’s do this…

Fried FuFu (& a Fried Rice Waffle)

Ingredients (Fried FuFu)

One block of EXTRA FIRM Tofu

1/4 cup of corn startch

1/2 tbs onion powder

1/2 tbs garlic powder

1 tsp cayenne

1 tsp paprika

Salt and pepper

Sauce (this is pretty interchangeable based on your flavors and what you are having with it… we use Kinder’s Sweet and Spicy Teriyaki sauce and it is AMAZE-balls! You can also use BBQ or really any other sauce that suites you.)

This is pretty simple! First you want to start by pressing your tofu. You can do this by wrapping it up in a few paper towels, place it on a plate, and place another plate on top of it. Let it sit for about 15 minutes. Once pressed, unwrap it, cut it up in to bite sized cubes and put in a large bowl.

Now you are going to want to add all of the dry ingredients to your tofu bowl, salt and pepper how you like. Toss you tofu with the dry mix until it is all coated well. You may need to add a little more cornstarch and feel free to add more seasonings how you wish.

As mentioned before, we cooked ours in the air fryer. It took about 20 minutes at 390 degrees and we tossed it in between. You can also bake these in the oven at 375 for the same amount of time and flip them in between. Once they are fried/baked until golden brown and crispy, toss them in the sauce that you decided on and enjoy those amazing little nuggets.

While they are cooking, you can also choose to make a fried rice waffle…

Ingredients (Fried Rice Waffle) – makes 2

1 cup cooked brown rice

1 clove garlic

1/4 cup of red onion

2 tbs soy sauce

1 tbs rice vinegar

1/4 cup frozen corn

1/4 cup frozen peas/carrots mix

One Follow Your Heart Egg Replacement (or other vegan egg replacement)

First thing is first, cook your brown rice. When that is finished, saute your chopped red onion for about 2 minutes until it starts to soften. Then add the garlic and saute for another minute or two. Next add the brown rice, soy sauce, and rice vinegar. Mix it up and start to fry it for 2 more minutes. Then add your frozen veggies and a little bit of pepper (we also added red pepper flakes for a little heat). Mix that up until the veggies start to thaw. Now add your egg replacer, this can be a variety of things like a flax egg or tofu scramble. We used the Follow Your Heart brand egg which is insanely eggy, almost too real to enjoy! But works so well for this. Fry it up for another 5 to 10 minutes until your “eggs” are cooked or incorporated fully.

Now you can stop here and enjoy your fried rice as is, or kick it up a notch and add it to a waffle iron for the perfect crunch! All you need to do is add your rice mix to the waffle iron and cook like a regular waffle. It is a little difficult to remove but should stick together for the most part.

That’s it! Add a little green onion and sriracha for your Instagram pic and you are good to go 🙂

Do you ever get tired of your boring old ramen? What about that super lame burrito? Well, I’ve got the solution for you! Introducing.. The Ramen Burrito! It takes everything amazing about ramen, and throws it into a warm tortilla for easy eating. Great for any meal. Breakfast? Add tofu scramble! Lunch? Have a side salad! Dinner? All day baby!

Here is what you will need…

 

Ramen Burrito

Ingredients (The Burrito)

1-2 tbs oil (we used grapeseed)

About a cup of shitake mushrooms or whatever your heart desires, chopped

1/4 of a white or red onion, chopped

1 or 2 garlic cloves, minced

1 carrot and 1 stalk of celery cut in to matchsticks

1/2 a head of napa cabbage, chopped into long thin pieces

1 tbs water

1 tbs soy sauce

Some pepper

Your favorite package of ramen (we used teriyaki flavor for this one, found in the produce section)

Tofu sticks (We added these for crunch.. I recommend you do the same)

About 5 of your favorite vegan tortillas, we used wheat (Throw them in the microwave wrapped in a paper towel for 30 seconds.. makes them easier to roll)

The sauce

1 tbs soy sauce

1 tbs warm water

1 tbs rice vinegar

1 tsp toasted sesame oil

1 tsp of agave

1 tsp (or more) of Sriracha

1 garlic clove, chopped

To start, warm up your oil in a large skillet or wok on medium-high. Add you onions and mushrooms and cook those down until the mushrooms start to release their juices and the onions become translucent, about 3 minutes. Then add your carrots, celery, and garlic and cook those down for another 3-4 minutes until the carrots and celery start to soften. Next, add your napa cabbage. This will look like way too much napa cabbage at first, but let that shit cook down a bit and everything will be fine. Once your cabbage starts to cook down just a little (about 2 minutes), add your water, soy sauce, and pepper. Make sure all those juices cover the cabbage to cook them down even more. This will take another 3-ish minutes.

While that is finishing up, prepare your ramen noodles according to the package directions. Once they are ready to be broken apart, add them to the veggie mixture using some tongs. Or put your hand up in there and burn your hand, who am I to judge? Tongs work a lot better though, trust me. Anyways, you have your ramen mixed in with all your other goodies, mix it up good! Feel free to add the flavor packet, as much or as little as you would like. Stir that shit up.

Now that your filling is chillen all warm on your stove, you can throw together your sauce. Hold tight because this sauce is going to be a B to make! Just kidding. Throw all the ingredients in a bowl and whisk it up. Boom. Sauce.

Here comes the fun part. Grab your warm tortilla and use your tongs to place about 1/2 cup of the filling in there. Also add one of the tofu sticks and begin to wrap. Do this by folding in each side of the tortilla over the filling and fold the tortilla side closest to you over those and try to wrap it as tight as you can. If you don’t know how to fold a tortilla, give me a call. I’m a pro. But don’t really.. google it or something. Here I did it for you… How to wrap a burrito. Continue to do this with the rest of the filling, tofu, and tortillas.

Now that your tortilla’s are all wrapped up, heat up another skillet with some oil on medium. gently place the tortillas fold-side down on the skillet and let the tortilla crisp up for just about 2 minutes. Flip over and crisp the other side for a few more minutes. Go ahead and add some extra sriracha to your plate or on top of your burrito if you like it spicy, like me (see below)! I also recommend cutting the burrito in half (makes it easier for dipping in your bomb sauce). Hope you are salivating and ready to try this amazing meal!

When I changed my diet and started eating vegan, I never fully cut out fish. So, you could call me a pescavegan (that is only like 10% of the time). I love sushi and have yet to find an amazing vegan sushi dish, so hook a sistah up if you know where I can find one. Also, fish tacos are amazing. One of my favorite summer time meals. I suppose the cold, dreary winter was getting to me and I was craving some fish tacos!

I was also trying to plan our next nights dinner on a Tuesday when I thought it was a Monday so I figured #tacotuesday but it was really #winewednesday so I combined them both. That didn’t make sense. Oh well. Here is this delicious recipe. I’m serious, it was so good and tasted so much like crispy fish but no fish were damaged in the making of this meal.

Crispy “Fish” Tacos w/Avocado Slaw

Ingredients

1 and 1/2 cup oil (we used veggie oil)

1 package of EXTRA FIRM tofu. I really like the high-protein from Wildwood. It’s really solid! Drain your tofu between paper towels and two plates for about 10-20 minutes.

1 cup flour

1 cup of your fave vegan ale (We used Heretic – shout out to the fiance – Evil Twin)

1 cup of panko (I actually used more but start with this)

Good dose of Old Bay Seasoning

Salt and Pepper

1 bag of slaw mix (whatever’s clever)

2 avocados

1/4 cup cilantro

1 jalapeno

1 tbs. vegan mayo

Salt and Pepper

(To kick this meal up a notch, grab yourself some Hot Ones Fiery Chipotle hot sauce. It is AMAZING!)

To get started, make sure you drain your tofu like I said up there. While that is draining, you can set up your dredging station. In three seperate bowls, add your flour to one, beer to another, and panko in the last. Add a good dose of the Old Bay seasoning and salt and pepper to the flour and the panko. Stir them up a bit.

Also while you tofu is draining, you can put together your slaw. This is simple. Add the avocados, cilantro, lime, jalapeno, vegan mayo, salt & pepper to a food processor and combine. You can also add them to a bowl (like we did, our food processor is too small – *cough* Christmas present *cough*) and use an immersion blender to combine everything. This is the sauce for your slaw, or a tasty creamy guacamole. Add your package of slaw to the sauce and stir. Let this chill out in the fridge while you finish your “fish”.

Now that your tofu is drained, cut them up into about 3 in long, half an inch wide nuggets. Add your oil to a deep pan for frying and get that hot! A lot of people use a thermometer to tell if it’s hot enough. I threw some panko in there and watched if it fried.

Once your oil is hot, dredge your “fish” and place it in the oil. The dredge is going to be beer, flour, beer, panko – oil. Repeat this step for how ever many “fish” sticks you can fit in your pan. They take about 3 minutes per side to get really crispy. If you like them less crispy, cook them less. You just want that nice golden brown color.

While those are frying away, heat up your fave corn tortillas. When all your “fishy’s” are fried, top them on your tortilla and smother them in slaw. Pro tip: Add you favorite hot sauce for an extra kick. Our favorite, which everyone should try, is Hot Ones Fiery Chipotle.

So amazing! Enjoy 🙂

This was one of the first vegan dishes I made because it was so easy and soooo delicious. We actually made this recipe: Sticky Sesame Cauliflower which I encourage you all to try as well. It’s so delicious! So using that recipe as the based, you can really add any kind of spices and sauces to make it your own! I will go ahead and share with you our most recent one because it was requested so much (much love y’all)!

We were trying to recreate the Hawaiian wings at Wing Stop because before changing my diet, I LOVED those things. And their fries.. yum. Anyways, it didn’t turn out exactly how we thought it would but it was still freaking tasty AF. So here we go..

Hawaiian BBQ Cauliflower Bites

Ingredients

1 head of cauliflower (cut up in to florets).. uh duh!

1 cup flour.. whatever you like to use here. All we had was whole wheat flour this time and it worked great!

1 cup water

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp cayenne

S&P

About 1 cup Hawaiian BBQ Sauce of some sort – we used NOH brand

1 tbs brown sugar

1 tbs soy sauce

1 tsp sriracha

Alright, this is super easy you guys. Start by preheating your oven to 425 F and spraying down a baking sheet with some cooking spray.

Then, mix together your flour, water, and spices including: garlic powder, onion powder, paprika, and cayenne (and salt and peppa for taste). If you need to add a little bit more water, do it! This is the hardest part of the recipe, getting the consistency correct. Not too thick and not too runny. It should look slightly thinner than pancake batter.

Once you have you perfectly consistent batter, simply drop your little cauliflower florets into the batter and on to the sheet pan. When all of your floret babies are covered in batter, throw them in your preheated oven for 20-25 minutes.

While those are getting crispy, you can mix together your sauce. Just throw the BBQ sauce, brown sugar, soy sauce, and sriracha in a bowl and whisk together well. You can get creative here and add other spices or more sugar to make it as sweet and spicy as you would like. We added a little extra sriracha because I like it spicy!

Check on your cauliflower babies to make sure they are browning perfectly. If they are starting to look brown and crispy on the top, you’re doing good! If not, you suck. Just kidding. But you might want to leave them in for a little longer.

Once they are browned, take them out of the oven and let them cool for just a minute or two. Then, grab a spoon or a fork and one by one coat your cauliflower babies in the BBQ bath and place them back on the pan. I like to flip them over at this point also so they get crispy on both sides. When all of your little babies are bathed, throw them back in the oven for another 10-15 minutes until they are looking crispy and delicious.

While they are finishing up in the oven you can throw together some vegan ranch by mixing 1/4 cup vegan mayo, 1/4 cup plain coconut milk yogurt, 1.5 tsp garlic powder, 1.5 tsp onion powder, 1.5 tsp dill, salt and pepper, and one minced scallion.

Now you’ve got some tasty bites and a perfect dip! Post your questions or comments below. How did you make your bites unique??

Yesterday I wanted soup. Today I made soup. Follow your dreams.

Sorry, not sorry, but I’ve been on a soup kick lately. The fall weather really gets me going for a hot bowl of creamy soup. Thank goodness for immersion blenders (you’re gonna need one for this), because I’m pretty sure that’s the only way a vegan can get their creamy soup fix.

If you like cauliflowers and potatoes, you will like this recipe. The fiance kept saying “well it tastes like cauliflowers and potatoes”. But that was after being in Mexico for 4 days eating whatever he pleased. I enjoyed the crap out of it. So velveting, a little spicy, very filling, and warm. So there!

Creamy Cauliflower and Potato Soup

Ingredients

1 tbs. olive oil

1 small white onion, chopped

2 garlic cloves, minced (FUN FACT: If you put your garlic cloves in a mason jar or something like that and shake it up the skin falls off.. you’re welcome)

1 carrot, chopped

3 small celery stalks, chopped

1 potato, chopped

1 cauliflower, chopped

3 and 1/2 cups vegetable broth

S & P

1 tbs. oregano

Top creamy part of a can of coconut milk

1 tsp. nutmeg

1 tsp. chili powder (optional)

2 scallions (optional)

Daiya Jalapeno Havarti, shredded (optional)

Alrighty! We are first going to start by warming up a little olive oil in a large pot. Once that is warm add your chopped onion, garlic, celery, and carrot with a little salt and pepper (I like to season at every step – FLAVOR TOWN!). Sizzle those up for about 3 to 5 minutes.

Once your “mirepoix” as they say in France (yes I can be fancy too) is all lush and smelling fine, add your potatoes, cauliflower, S&P, and oregano. Mix that shit up all together all nice like. I don’t know what just happened there. Anyways, stir that up until your potatoes and cauliflower are well combined with the other stuff in your pot.

Next, simply add your vegetable stock and bring the mix to a boil. Should look something like this (can you believe this turns into delish creamy soup?! I know..)

Let that shit simmer for about 25 minutes. Your potatoes and cauliflower should fall right off of a fork. Then grab your immersion blender and blend it up! It took me about 10 minutes to get it completely smooth.

Once it is smooth, add only the top creamy part of the coconut milk. We didn’t know about the bottom watery stuff, who cares, this worked better and made it super creamy (you’ll get what I’m talking about). You also want to add the rest of your spices including nutmeg, chili powder, more oregano, and more S&P until it tastes how you like it.

Now you can top it with your favorite soup toppings! We chose scallions and Daiya Jalapeno Havarti shredded cheez. Add a toasty piece of french bread and you’ve got yourself a warm pot of tasty goodness. Enjoy!

I’m literally writing this post as I am eating the meal because I need to share it STAT! Many vegan bloggers have their own Tofu Scramble recipe, and I’ve tried various spice combos to get this just right, and I’ve found it! And now I can share it with you 🙂

For new and experienced vegans, alike, the tofu scramble can be a scary thing. How the hell do you make tofu taste like scramble eggs? Why the hell does my tofu taste so much like eggs? You get it. From a chick that use to eat scrambled eggs on the daily, I was stoked to learn you could use tofu to make it. You can literally veganize everything.

Hold on, gotta take another bite real quick…

And we’re back. Let’s get this party started! We just got back from Mexico where all we ate was buffets all day basically. I could not wait to get home and cook! While the fiance is at the store stocking up on food because we have none, I cooked up what we do have. Also, this will literally take you about 10 minutes, so that’s tight.

Perfect Tofu Scramble

Ingredients

1/4 ish (maybe less) of a red onion, minced

1 garlic clove minced

1/2 a block of tofu (or a full one if you’re feeling hungry) – Firm or extra firm works. I usually like extra firm better but we only have firm and it turned out amazing. ALSO, v. important – press your tofu between a few paper towels and two plates to get out excess moisture. If you don’t, your scramble will get watery and runny, and that is very sad.

For the spice mix

2 tbs. water

2 tbs. Noosh or nutritional yeast (you choose! jk.. it’s the same thing)

1/2 tbs. tumeric

Literally a splash of cumin

1 tsp. of chile powder (or more if you like it spicy, I probably did 2)

1 tsp. garlic powder

1 tsp. onion powder

S&P to taste!

First add your onion and garlic to a pan with just a little bit of oil on medium heat. Let those guys hang out together and start sizzling, about 1 min. Once they have finished sizzling, add you tofu. But don’t just throw the block in the pan. No, no, no.. we’re going to get dirty with our hands and crumble that stuff up so it’s looking like some scrambled eggs. Incorporate the tofu with the onions and garlic for another 1 to 2 minutes, stirring frequently.

While your tofu is cooking up, you can throw your spice mix together. Literally throw all of the ingredients listed above in to a small bowl and stir it with a spoon for fork. That’s it.

Once your tofu is warmed up and getting to know your onion and garlic, pour your spice mix over the top of the tofu and incorporate it well. I sauteed this for another 5 minutes, stirring frequently. This was because I used a little too much water and wanted to cook it off. And you’re done. Tofu scramble. Easy as, a tofu scramble.

Now you can get creative with your toppings. I always add avocado for some extra tasty fats and hot sauce. Sriracha and cholula are my go-tos. You can have it with toast and greens, on a burrito, in a sandwich, all buy itself. I don’t care how you eat it.. just enjoy!

**There have been many variations of this as I have tried to find the perfect spice mix. I just shared with you the basic version but you can get SO creative with this. Add veggies like broccoli and bell peppers and greens! Add your favorite meatless sausage! Add some yummy Daiya jalapeno cheese! Have fun with it :)**

This is basically two recipes in one, so you’re welcome. We made this Thai Coconut Soup a while back and froze half of it for a rainy day. Well that rainy day came along and we got a little creative with our soup and kicked it up a notch, as we do. So we turned it into a hella tasty ramen with broccoli and extra flavors. So feel free to enjoy the soup (which we will start with first), and then if you are feeling fancy, take it to another level!

Thai Coconut Ramen with Tofu and other Tasty Shit

Ingredients

1 tbs. vegetable oil

1/2 cup shiitake mushrooms, cut the buts and chop them up

About 2 stalks of lemon grass, minced

2 tbs. fresh minced ginger

1 garlic clove, minced

4-6 teaspoons Thai red curry paste

6 cups vegetable broth

3 tbs. fish sauce substitute (basically 1 cup water, 1 tbs. salt, 1 tsp. soy sauce, and a little dried shiitake simmered for 25 minutes, drained and cooled)

1 tbs. suga

1 can of coconut milk

1 block of EXTRA firm tofu (WildWood tofu is so firm, it’s awesome)

A couple of limes

S&P

Cilantro and scallions, chopped

First grab a big ole pot, the biggest you got. Add your oil and heat until it’s shiny. Then add your flavor savors – mushrooms, lemon grass, ginger, and garlic and cook, stirring constantly until it smells like heaven in your kitchen. Or 30 seconds. Add the curry paste and cook until you start to smell those yummy aromatics. Finally, whisk in half a cup of vegetable broth scraping up any browned bits and smoothing the clumps. Add a little more broth if it’s all getting stuck in your whisk.

Next, stir in the remaining 5 and 1/2 cups of broth, your fish sauce substitute, and sugar. Bring that to a boil, then reduce heat to low and simmer, partially covered for 20 minutes

Once you 20 minutes is up, stir in your coconut milk, chopped up tofu and lime juice and bring to a simmer. Cook this until the tofu is warm. Then season to your liking with salt and pepper and garnish with cilantro (I like a lot of cilantro), scallions, and lime. And there you go, soup! (continue on to kick it up a notch)

Now, this is the easiest part. You can enjoy your soup and save some for your ramen! To get this party started, all you are going to need is your favorite pack of ramen noodles. Mine are actually Yakisoba Stir Fry Noodles in the Hot & Spicy Flavor.

*I just remembered I also added some broccoli. Add your chopped up broccoli when your soup is complete and simmer for a few minutes until tender, then continue*

So you have your soup. I would actually split the soup or add 2 packs of the noodles. Up to you how soupy you like it. Heat up your noodles a little as it says on the pack and add them to your soup, really incorporating all of that yummy flavor. Add a few sprinkles of the flavor pack. Just a few! You don’t want to ruin all the yumm flavor you just created. But the flavor pack gives it a little heat. If you don’t want heat, don’t use the flavor pack. I also added a bunch of sriracha and a little more curry past to boost the flavor.

Heat up your noodles and broth for about 5 minutes. Then serve! Adding extra sriracha and cilantro on top for the perfect bowl of ramen!! Enjoy with some Sake beer like Lagunitas Sakitumi for a delicious flavor combo.

We all know I love me some Brussels sprouts. Well, you would know if you have read my other recipe – BBQ Brussels Sprout Sando. I eat them very often. If I don’t know what to make one night for dinner.. Brussels sprouts it is. That is exactly what happened last night. The fiance was working and I was home, not feeling to hot, with the little one. This was the perfect opportunity to whip up some tasty ass Brussels. But sometimes you need a little more on your plate to fill that tummy of yours so you sleep tight at night.

This thought led my memory back to when we made Vegan Alfred (Fredo from here on forward), and we made so much we froze some for a later date! So, today, I share with you the Fredo recipe, mixed with the Brussels as well. Fabulous combination!

Brussels and Fredo

First, we will start with the Fredo…

Ingredients

2 and 1/2 cups UNSWEETENED Almond milk

1/3 cup coconut oil

3 tbs. white miso (this was a tricky one.. we found a tube of miso at our grocery store and it did the trick.. good luck!)

Salt N Pepa

About 3 cups of cauliflower heads all chopped up

3/4 cup raw cashews (chopped, or throw the bag against the counter a few times)

Your favorite box pasta

Sprinkle of parsley

Get started by combining almond milk, oil, miso, and a little bit of salt in to a very big saucepan and bring it to a cute little simmer over medium-high heat. Whisk it away to dissolve all of that miso. Next, stir in the cauliflower and cashews, reduce the heat to low-ish and cook, partially covered, until the cauliflower is very soft and falls apart when you poke it. Should take about 20 minutes.

As that cauliflower is cooking up, boil your pasta however the box says. That’s not my job here. Just save a half cup of the cooking water, please 🙂

You can also get started on your Brussels…

Ingredients

Some Brussels sprouts (however much looks like enough for you and maybe one other person… I could eat about 2 cups) – cut off the butts and chop them in half

Olive oil

Salt N Pepa

1 tsp. garlic powder

1 tsp. onion powder

Balsamic vinegar

Heat your oven to 400 degrees F. In a bowl, toss your chopped Brussels in the olive oil, SNP, garlic powder, and onion powder. Once fully coated in flavor goodness, throw them on a baking sheet and in the oven for about 20 minutes, tossing them in between. Once that are crispy brown, take them out and put them back in your same flavor bowl, add about a tbs or more of balsamic vinegar and give it a taste!

Now your cauliflower mixture is all soft N shit, you are going to puree it all up. We use our NutriBullet which I do not recommend. I would use a blender, adding a half cup of water, and making it all nice and creamy. Our NutriBullet worked though! Don’t judge. We do what we gotta do.

Anyways, so now you’ve pureed your cauliflower goodness and it looks like creamy Alfredo. Add that shiz to the pot with your now completely cooked and drained pasta of your choosing (we chose penne) and stir it up! Add a little bit of the reserved pasta water to get the smooth and creamy consistency you are looking for, and add Salt N Pepa to taste. Like I said in the beginning, this makes a ton of sauce so feel free to reserve the rest for another night.

Now in a large, yet single-person, bowl, fill half with your Fredo and half with your Brussels. I like to add a little red pepper flakes to my Fredo and some parsley. Cover your entire bowl with some DELICIOUS vegan parm, and YOU ARE WELCOME. Mix it all together.. Take a bit of this.. A bite of that.. Let the flavors combine.. Just dig it. I ate this one on the couch.. give me a break. I was sick!