basil – Vegan Vendredi

miso spaghetti bolognese

Miso pasta bolognese

Servings: 4
Time: 10-15 min
Difficulty: easy
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Tofu pasta sauce with miso paste for a lovely flavour.

Ingredients

2 cups of bolognese mix (contains carrots, leeks, celery & red pepper) or make your own based on these ingredients.
1 celery stick chopped
3 garlic cloves
1 red onion
400g of cherry tomatoes
1 cup of red wine
100 g of mushrooms
2 tbsp of tomato paste
2 1/2 cups of ground tofu (we use Délicorn )
1/2 – 1 tbsp of miso paste (to taste, be careful as it is quite salty)
pinch of salt and pepper
a handful of sage, parsley, and basil

Directions

Heat a frying pan and add a little oil, fry the bolognese mix, red onion, mushrooms, celery and garlic for 5 mins.
Add the ground tofu and stir for a few minutes until fully mixed.
Add the tomato paste, wine, cherry tomatoes, miso paste and some salt and pepper (if needed, taste to see) stir to mix together, turn the temp down and simmer for 15 minutes.
Chop the herbs and add to the sauce, simmer for another 5 minutes and then serve over pasta.

Enjoy 😉

“Cheesy” Pesto Spaghetti

Cheesy pesto spaghetti

Servings: 2
Time: 10-15 min
Difficulty: easy
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a very easy and cheesy pesto sauce.

Ingredients

2 cups of fresh basil
1/2 cup of pine nuts
1 to 2 cloves of garlic (to taste)
2 tablespoons of olive oil
2 tablespoons of nutritional yeast
1 tablespoons of lemon juice
a handful of spinach
salt and pepper to taste.

Directions

Put your spaghetti in a saucepan of water and cook to taste (we like Al dente)
Put the spinach, basil, pine nuts and garlic in a food processor and blend.
Add the other ingredients and blend until nearly smooth (it is nicer with a bit of texture)
Combine the spaghetti and the pesto together and voilà easy-peasy 🙂

Enjoy 😉

Lasagna

lasagna

Servings: 4-6
Time: 1 hour
Difficulty: easy
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An easy and comforting lasagna.

Ingredients

– 1 onion
– 3 garlic cloves
– 10 medium size mushrooms
– 2 zucchinis
– 1 red bell pepper
– 2 cups of spinach
– 2 carrots
– 2 celery sticks
– 1/3 cup of basil
– 400g of canned tomatoes
– ½ cup of tomato purée
– spices (2 teaspoons each): Nutritional yeast oregano, basil, salt, pepper, and paprika
– ¼ cup of veggie broth

Bechamel sauce
– 3/2 cups of cashews (soaked for a minimum of 2 hours)
– 1/3 cups of nutritional yeast
– 2 tsp of lemon juice
– 1 tsp of garlic powder or 1 fresh minced garlic clove
– 1 tsp of onion powder
– 1/3 cup of water (more if needed)
– a pinch of salt and pepper

Nut parmesan
– 1/2 cup of your preferred nut (cashew or blanched almonds work really well)
– 1/8 cup of nutritional yeast
– 1 tsp of salt
– 1 tsp of garlic powder
– 1 tsp of onion powder
Place all the ingredients in a blender and pulse to get that parmesan texture (be careful not to overdo it and make nut butter)

Directions

Chop all of your vegetables and mince the garlic
Heat a big pan with half of the veggie broth
sauté the chopped onions with the garlic for a few minutes or until brown
Add all of the vegetables, the canned tomatoes, tomato purée and spices to the pan.
Stir and allow to simmer until all the veggies are cooked through. (about 20 min) Preheat the oven to 220 degrees Celsius.
Prepare your béchamel sauce by placing all your ingredients in a blender (we use a NutriBullet) and mix until smooth.
When the veggies are ready, you can assemble your lasagna by placing the veggie mix in a casserole and then a layer of lasagna pasta sheets (make sure there are no eggs in it ) then the béchamel sauce on top. Repeat until your tray is full finish with the béchamel and top it with some cashew parmesan.
Cook in the oven for about 30 min.

Bonne appétit