lunch | Vegan Recipes from Cassie Howard (2024)

Author: Vegan Insanity

Recipe type: Side

Serves: 4

Ingredients

• 1 medium-large head of cauliflower, chopped into bite-sized pieces
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 4 tbsp olive oil
• ¼ cup cilantro
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp lime juice
• 1 tbsp hot sauce

Instructions

1. Preheat oven to 350F. Line a large baking sheet with parchment paper or a non-stick baking mat.
2. In a large bowl, mix together the minced garlic, chili powder, cumin, olive oil, cilantro, salt & pepper. Once mixed thoroughly, add the cauliflower pieces and toss, making sure every piece gets coated nicely.
3. Bake for 30-45 minutes, or until the cauliflower is tender and has browned.
4. Add the lime juice and hot sauce to the roasted cauliflower and mix gently. Cover each piece with the lime juice and hot sauce.
5. Remove to a serving dish, sprinkle with more fresh cilantro (optional), and serve immediately.

Author: Vegan Insanity

Recipe type: Bread

Serves: 20

Ingredients

Breadsticks

• 1½ cups very warm water (not too hot, not too cold - think bath water)
• 2¼ tsp active dry yeast
• 1 tbsp brown sugar
• ½ cup whole wheat flour
• 3-4 cups of kamut flour (all-purpose would also work, so would light spelt)
• 2 tsp salt
• 2 tbsp vegan butter, melted (I used Earth Balance)

Herb Topping

• 3 tbsp vegan butter, melted (I used Earth Balance)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp oregano
• ½ tsp basil
• 1 tbsp nutritional yeast
• 1 tsp salt

Instructions

Breadsticks

1. Spray a large baking sheet with non-stick spray (or use a non-stick mat or some parchment paper).
2. In a medium bowl, add water, sugar and active dry yeast. Stir and set aside until a proofed (about 10 minutes).
3. In a large bowl, add the flour and salt. Stir to combine. Add the yeast mixture and melted butter mix well, until a dough ball forms.
4. Place the dough on a floured surface and knead for a few minutes, until smooth.
5. From the dough ball, pull golf ball sized pieces and roll them into balls, then into long pieces. Add to your baking sheet.
6. Preheat your oven to 150F. Once it reaches that temperature, turn it back off, and place the breadsticks in the oven. Now they have a warm place to rise. Allow them to sit in there for about 35 minutes.
7. Remove breadsticks from the oven and heat to 375F.

Herb Topping

1. Add all ingredients to a small bowl and mix well. Spread half of the mixture onto the breadsticks (after they have doubled in size, and before you bake them).
2. Bake the breadsticks in the oven for about 15 minutes, then remove and spread the rest of the herb topping onto them.
3. Serve warm!

Notes

Author: Vegan Insanity

Recipe type: Pasta

Serves: 2

Ingredients

• 8 oz. pasta (or ½-1 cup per person)
• 4 medium garlic cloves, minced
• ½ cup tomatoes, diced
• 2 tbsp avocado oil
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• ½ tbsp lemon juice
• ½ tsp salt
• ¼ tsp freshly ground black pepper

Instructions

1. Boil pasta according to package directions.
2. Heat oil in a large pan over medium heat. Once warm, add garlic and cook until lightly browned, then add in the tomatoes and cook for another few minutes (3 or 4).
3. Drain your cooked pasta and add it to the pan. Mix everything together, and then add in your basil, parsley, lemon juice, salt and black pepper. Mix again.
4. Serve immediately.

Author: Vegan Insanity

Recipe type: Side Dish

Serves: 2

Ingredients

Carrots

• 1 bunch carrots (5 per person), washed and dried
• ½ tbsp avocado oil
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp cumin
• ¼ tsp paprika
• ¼ tsp cayenne pepper (more or less, depending on your heat preference)
• ½ tsp poppy seeds (optional)

Tahini & Coriander Dressing

• 1 tbsp tahini
• 2 tsp lemon juice
• ½ tbsp extra virgin olive oil
• ½ tsp coriander

Instructions

Carrots

1. Preheat your oven to 425F and line a baking sheet with a non-stick mat or parchment paper.
2. Place carrots on your baking sheet and drizzle with avocado oil, salt, pepper, cumin, paprika and cayenne pepper. Roll the carrots around until they are all completely covered.
3. Roast for 15 minutes, or until fork-tender.

Coriander Tahini Sauce

1. In a small bowl, mix together the tahini, lemon juice, extra virgin olive oil and coriander. Drizzle over roasted carrots, sprinkle with poppy seeds (if desired) and serve immediately.

Author: Vegan Insanity

Recipe type: Entree

Cuisine: Asian

Serves: 3-4

Ingredients

Main Dish

• 2 tbsp olive oil, divided
• ½ block super firm tofu, drained and chopped into cubes*
• 1 cup/8oz. rice noodles
• 1 medium head of broccoli, very small chopped florets
• 2 large zucchini, spiralized
• ½ small red pepper, sliced thin
• 1 medium garlic cloves, minced
• 4 green onions, chopped small

Sauce

• ¼ cup brown sugar
• ¼ cup soy sauce
• 1 tbsp tomato paste
• 2 tbsp rice vinegar
• 2 tbsp lime juice
• 2 tsp sesame oil
• ¼ tsp garlic powder

Toppings

• ½ cup peanuts
• 1 tbsp sesame seeds
• fresh cilantro or parsley, chopped

Instructions

1. Heat a large pan over medium heat. Add 1 tbsp olive oil and cook your tofu until browned on all sides, 5-10 minutes. Set aside.
2. Bring a large pot of water to a boil. Once boiling, add your rice noodles and cook according to package directions.
3. While your noodles are cooking, heat another tbsp of olive oil in the same large pan you used for the tofu. Then add in your broccoli, zucchini and red pepper. Cook for about 5-10 minutes, or until softened. Add in the minced garlic and cook for another minute or two more. Drain the rice noodles and add to the pan of veggies. Add the tofu, as well, and toss everything together.
4. In a small bowl, whisk together all of the sauce ingredients until well combined. Pour all over the noodles, veggies and tofu.
5. Divide between bowls, and top with peanuts, sesame seeds and chopped cilantro or parsley. Serve warm.

Notes

*Use soy-free tofu to make this dish soy-free.

Author: Vegan Insanity

Recipe type: Appetizer, Snack

Serves: 4

Ingredients

Potatoes

• 2 medium russet potatoes, sliced thin (I used my mandolin for even slices)
• Pinch of salt
• Pinch of freshly ground black pepper

Taco Meat

• 1 cup walnuts, soaked for at least 2 hours
• ½ cup sun-dried tomatoes, soaked for at least 2 hours
• ¼ tsp garlic powder
• ½ tsp cumin
• ½ tsp salt
• Pinch of cayenne pepper

Nacho Cheese Sauce

• 1¼ cup water
• 1 cup raw cashews, soaked for at least 2 hours
• 3 tbsp lemon juice
• heaping ¼ tsp paprika
• heaping ½ tsp onion powder
• heaping ½ tsp garlic powder
• 1½ tsp salt
• 1 large roasted red pepper
• ¼ cup nutritional yeast

Cashew Cream

• ½ cup raw cashews, soaked for at least 2 hours
• ¼ cup water (or more depending on how thin you want the cream to be)

Guacamole

• 3 large avocados, peeled & pitted
• 2 tbsp lime juice
• ½ small tomato, sliced & seeded
• 1 medium garlic clove
• ¼ cup red onion, chopped small
• ¼ cup parsley
• 1 tsp salt
• ½ tsp freshly ground black pepper

Toppings

• Olives
• Tomatoes
• Green Onions

Instructions

Potatoes

1. Preheat your oven to 425F and spray your cast iron skillet with non-stick cooking spray.
2. Once you've sliced your potatoes, dump them into a bowl fulled with ice water. Let them soak for about 5 minutes, then remove to a clean kitchen towel and pat dry.
3. Layer your potatoes around the skillet, filling it up completely. It's okay to let them overlap a little but, but not too much, otherwise your potatoes won't crisp up as well.
4. Sprinkle with salt and pepper and bake for about 20-25 minutes, or until the potatoes are fork tender and have browned nicely. Remove from the oven.
5. At this point, you can take the potatoes out to individual plates and then add your toppings, or you can leave them in the skillet, add the toppings, and scoop some out for each person. It's messy, but it's fun! Top with nacho cheese, taco meat, your toppings of choice (I used tomatoes, olives and green onions), a drizzle of cashew cream and some guacamole.

Taco Meat

1. Add drained walnuts, drained sun-dried tomatoes, garlic powder, cumin, salt and cayenne pepper to a food processor and process until combined, but still a bit chunky.

Nacho Cheese Sauce

1. Add all ingredients to a food processor or high-powdered blender and process/blend until smooth.
2. Pout mixture into a medium pot over medium heat and warm it up for about 10 minutes, stirring constantly.

Cashew Cream

1. Add drained cashews and a bit of water to a food processor or high-powdered blender and process/blend until smooth. Add more water if you need it, to get it to your desired consistency.

Guacamole

1. Add all ingredients to a food processor and process until smooth or a bit chunky (whatever you prefer).