Inspired by dishes like butternut squash ravioli, and those fancy upright rigatoni baked dishes, these Pumpkin Lasagna Roll-ups are a creamy, savory-sweet way of bringing a bit of pizzazz to your plant-based holiday table.
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I’m sure there are lots of folks out there that think that vegans only eat salads. Well, to that I say, if a salad is a collection of delicious ingredients topped with a delicious sauce or dressing, then yeah, pretty much, as a vegan, I only eat salads. And this “Spirit of Minestrone Soup Salad” is the epitome that proves the rule. It’s got everything you’d want in a delicious, warm bowl of minestrone soup – the beans, the veggies, the pasta – but they’ve all been tossed into an insanely delicious Zippy Tomato Vinaigrette that renders your favorite soup conceivable to eat when it’s over 100 degrees outside.
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This is the third dish in my week-long series of WFPB recipes. Instead of being a ”perfect” representation of my “A Grain, a Bean, a Veggie, a Green, and a Seed” concept like my “Perfect” Bowl, or my “Perfect” Stew, this recipe for Quick Easy Cauliflower Alfredo with Pickled Lentils and Black Bean Fettuccine requires a bit of shoe-horning since some of the ingredients like the bean-based pasta and the sprouting broccoli pull double duty. But it’s still delicious, simple to make, and a super hearty WFPB meal.
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I know, I know… When I hear the terms plant-based, dairy-free, gluten-free, grain-free, nut-free, and especially oil-free, used in the same sentence as LASAGNA, I’m probably not going to read any farther. But trust me! This Noodle-less Butternut Squash Lasagna may be free of 7 of the top 8 allergens (it could easily be made soy-free, too), but believe me when I tell you that this delicious and comforting vegan dish is not free of flavor or decadence.
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Even the most thinly stocked of pantries probably has a can of tomatoes and a can of beans hiding in the back somewhere. I’ve taken these two humble ingredients and turned them into this Comfy and Cozy Italian Tomatoes and White Beans “sauce” that’s perfectly served with toasted sourdough bread for an easy side or appetizer, or tossed with orecchiette pasta for a hearty, protein-packed plant-based dinner.
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The heartiness of an Italian bolognese, with the vibrant herbaceousness of a Thai green curry, kicked up with the richness of coconut cream and creamy peanut butter, this insanely delicious pasta dish has quickly become my favorite vegan pasta dish of all time.
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This recipe was developed for a dollar store challenge video. I gave just $5 to create a delicious and somewhat healthy meal using only ingredients that I could purchase at Dollar Tree.
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I didn’t invent the zucchini noodle, or the avocado pesto, nor did I come up with the concept of eating a Vegan Keto diet, but I did put the three of those ideas together to create a quick and easy, fresh and creamy, satisfying, and Keto macro friendly dish that is sure to satisfy even the least Vegan of Ketos, and the least Keto of Vegans.
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Who doesn’t deserve a vacation!? I probably don’t, but I’m sure there are a lot of you out there that do. And since spring break is right around the corner, I thought I would take y’all on a trip to Hawaii right in your own kitchens.
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