Vegan rice lettuce wraps 💪 Recipe below:
1/2 cup mushrooms, chopped
1 small onion, diced
1 large tomato, chopped
1/2 cup soy milk
1 tbsp tomato paste
1 tbsp mustard
1/2 cup plain flour
1 tsp paprika
1 1/4 cup brown rice
3 romaine lettuce leaves
1 medium sweet potato, chopped into bitesize chunks
2 tsp paprika
1 tbsp rapeseed oil
1) Boil water and pour over the rice to cook for 30-40mins on a medium heat. Preheat the oven at 200*C and place the sweet potato chunks onto a baking tray with a drizzle of oil and some paprika. Bake for 30 mins.
2)Add the chopped onion to a wok and sauté in oil until soft, then add the mushrooms, ginger and tomato and cook for another minute. Next pour in the soy milk, tomato paste, mustard, paprika, and flour, and stir until mixture is combined. Simmer on a low heat until the rice is cooked and add more soy milk if the sauce becomes too thick.
3) Drain the rice, then combine with the sauce and stir. Take your three lettuce leaves and fill with the rice mixture.
4) Take out the sweet potato chunks from the oven and place on top of the lettuce wraps.
5) Serve hot or cold!
Vegan mac and cheese! 🙈🙋 recipe from:
1 small onion, finely chopped
¼ cup earth balance vegan butter (or regular butter)
¼ cup flour, I used spelt
3 cloves garlic, minced
squeeze of lemon
1 cup coconut milk
¼ cup nutritional yeast (not regular baking yeast)
2 tablespoons dijon mustard
2 tablespoons tomato paste
2 teaspoons turmeric
¼ to 1 teaspoon smoked paprika (to taste), plus a little more on top
8-12 oz elbow pasta, I used this brown rice brand
1 to 1-2 cups pasta water, use a little at a time
1 cup frozen peas
salt & pepper
¼ cup panko bread crumbs
¼ cup chopped pine nuts
pinch of cayenne & smoked paprika
drizzle of olive oil on top before baking
salt & pepper
Heat butter in a medium pot over medium heat. Add onions, a few pinches of salt, and simmer until translucent (about 5 minutes). Add flour and whisk to thicken. Add garlic and cook for a few more minutes on medium-low.
Add a good squeeze of lemon and stir to make sure nothing is sticking to the bottom of the pan. Add coconut milk, nutritional yeast, mustard, tomato paste, turmeric, paprika, and a few more pinches of salt. Let simmer, stirring occasionally, for about 15 minutes. Meanwhile, cook your pasta.
Taste and adjust seasonings. In a large bowl stir together the cooked pasta, some of the sauce, and peas. Stir in pasta water as needed to thin the sauce. You can stop here and serve this now if you like, or continue on to bake it.
Preheat oven to 230 degrees celcius. Place everything in a baking dish, add more pasta water and possibly more sauce. This will dry out a little while baking so make sure it's really creamy first. Add the breadcrumbs, panko, a little more salt, cayenne, and paprika on top. Drizzle with a little bit of olive oil and bake for 8-10 minutes, just until the crust starts to become golden brown. Serve with extra sauce.