Dinners Archives - Page 15 of 31

Gluten-Free Tetrazzini-Stuffed Peppers

March 28, 2012 by epicureanvegan

The Seventh Grader wanted spaghetti for dinner; I wanted stuffed peppers. We compromised, which turned out to be a very delicious compromise! You’ll only need 4-5 ounces of spaghetti to fill 6 halves of peppers, but I used 8 ounces and had some leftover tetrazzini for a future lunch. Otherwise, I find 3 ounces of dry pasta, useless. I made these gluten-free by using quinoa pasta, and rice flour, but feel free to use any variety you’d like.

INGREDIENTS:
8-oz quinoa spaghetti
3 bell peppers, cut in half, stems removed and cleaned out
1 Tbs olive oil
2 tsp garlic, minced
1 med zucchini, diced
1/4 C onion, diced
1/3 C rice flour
2 C almond milk
1/4 C nutritional yeast
1 Tbs onion powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 C panko
Optional: vegan cheese shreds

DIRECTIONS:
Preheat the oven to 375. Break the spaghetti into thirds and cook according to package instructions. Meanwhile, heat the olive oil and garlic. Add the onion and zucchini; cook until softened.

In a blender, combine the rice flour, half of the almond milk, nutritional yeast, and seasonings. Blend until smooth. Add the sauce to the veggies and over low to medium heat, stir, adding the rest of the almond milk. This should only take a few minutes.

I used kitchen scissors to cut the drained spaghetti a bit more, then added it to the sauce. Combine well.

If you’d like, sprinkle some Daiya cheese in the bottoms of the peppers, then stuff with the spaghetti mixture. Top with some panko, then cover with foil.

Bake for 20-25 minutes. Enjoy!

Gluten-Free Tetrazzini-Stuffed Peppers

The Seventh Grader wanted spaghetti for dinner; I wanted stuffed peppers. We compromised, which turned out to be a very delicious compromise! You'll only need 4-5 ounces of spaghetti to fill 6 halves of peppers, but I used 8 ounces and had some leftover tetrazzini for a future lunch. Otherwise, I find 3 ounces of dry pasta, useless. I made these gluten-free by using quinoa pasta, and rice flour, but feel free to use any variety you'd like.

Author: Epicurean Vegan

Ingredients

8-oz quinoa spaghetti
3 bell peppers, cut in half, stems removed and cleaned out
1 Tbs olive oil
2 tsp garlic, minced
1 med zucchini, diced
¼ C onion, diced
⅓ C rice flour
2 C almond milk
¼ C nutritional yeast
1 Tbs onion powder
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ C panko
Optional: vegan cheese shreds

Directions

Preheat the oven to 375. Break the spaghetti into thirds and cook according to package instructions. Meanwhile, heat the olive oil and garlic. Add the onion and zucchini; cook until softened.
In a blender, combine the rice flour, half of the almond milk, nutritional yeast, and seasonings. Blend until smooth. Add the sauce to the veggies and over low to medium heat, stir, adding the rest of the almond milk. This should only take a few minutes.
I used kitchen scissors to cut the drained spaghetti a bit more, then added it to the sauce. Combine well.
If you'd like, sprinkle some Daiya cheese in the bottoms of the peppers, then stuff with the spaghetti mixture. Top with some panko, then cover with foil.
Bake for 20-25 minutes. Enjoy!

Vegan Scalloped Yams and Zucchini

March 10, 2012 by epicureanvegan

I found myself with several yams and sometimes, I don’t always know what to do with them. So why not scalloped potatoes? I threw in some zucchini and onions, and topped it with some Daiya and panko. Delicious!

INGREDIENTS:
2 large yams, peeled and sliced thin
1 small onion
1 med zucchini, sliced, then quartered
1 Tbs olive oil
2 tsp garlic, minced
2-1/2 Tbs arrowroot
1/4 C nutritional yeast
2 C almond milk
1/2 tsp salt
1/2 tsp black pepper
1 Tbs rosemary
1/4 C panko
Vegan cheddar shreds

DIRECTIONS:
Preheat oven to 350. Boil the yams in a large soup pot for about 10 minutes, or until tender. Drain and set aside.

Meanwhile, heat the olive oil and garlic. Add the onions and cook 3-4 minutes. Add the zucchini and cook until softened. Add the seasonings.

Whisk together the milk, arrowroot, and nutritional yeast. Pour it into the skillet with the onions and zucchini. Stir continuously until the sauce begins to thicken.

Layer half of the yams into an 8″ baking dish. Pour half of the onion mixture on top and spread evenly around. Layer on the rest of the yams, then the mixture. Top with some cheese.

Cover and bake for 15 minutes. Uncover, sprinkle with the panko and bake another 15-20 minutes. Enjoy!

Vegan Scalloped Yams and Zucchini

I found myself with several yams and sometimes, I don't always know what to do with them. So why not scalloped potatoes? I threw in some zucchini and onions, and topped it with some Daiya and panko. Delicious!

Author: Epicurean Vegan

Ingredients

2 large yams, peeled and sliced thin
1 small onion
1 med zucchini, sliced, then quartered
1 Tbs olive oil
2 tsp garlic, minced
2-1/2 Tbs arrowroot
¼ C nutritional yeast
2 C almond milk
½ tsp salt
½ tsp black pepper
1 Tbs rosemary
¼ C panko
Vegan cheddar shreds

Directions

Preheat oven to 350. Boil the yams in a large soup pot for about 10 minutes, or until tender. Drain and set aside.
Meanwhile, heat the olive oil and garlic. Add the onions and cook 3-4 minutes. Add the zucchini and cook until softened. Add the seasonings.
Whisk together the milk, arrowroot, and nutritional yeast. Pour it into the skillet with the onions and zucchini. Stir continuously until the sauce begins to thicken.
Layer half of the yams into an 8" baking dish. Pour half of the onion mixture on top and spread evenly around. Layer on the rest of the yams, then the mixture. Top with some cheese.
Cover and bake for 15 minutes. Uncover, sprinkle with the panko and bake another 15-20 minutes. Enjoy!

Gluten & Soy-Free Pizza with Caramelized Onions

March 6, 2012 by epicureanvegan

Crash Test Vegetarian posted a pizza recipe with caramelized onions. It took me back because we used to always put caramelized onions on our pizza, along with toasted walnuts and (at the time) Gorgonzola cheese. Oh, how things have changed! It got me craving our old pizza recipe. I decided to change things up though with other ingredients, but those onions were a must!

INGREDIENTS:
1 pkg Bob’s Red Mill Gluten-Free Pizza Dough Mix (see my earlier review)
1 large onion, sliced
2 Tbs olive oil
1/4 to 1/3 C balsamic vinegar
1 tsp sugar
Toppings: sliced mushrooms, chopped spinach, tomato slices, vegan cheese shreds

DIRECTIONS:
Prepare the crust according to package instructions (it will need to rise for 20 minutes). To caramelize the onions, heat the olive oil in a large skillet. Add the onions and cook until they tenderize and start to turn brown.

Drizzle balsamic vinegar and sugar on the onions, and combine thoroughly. Cook until brown and shriveled.

Layer your toppings on the prepared pizza crust (Bob’s Red Mill makes (2) 12″ or (1) 16″). Bake for 15-18 minutes. Enjoy!

Gluten & Soy-Free Pizza with Caramelized Onions

Crash Test Vegetarian posted a pizza recipe with caramelized onions. It took me back because we used to always put caramelized onions on our pizza, along with toasted walnuts and (at the time) Gorgonzola cheese. Oh, how things have changed! It got me craving our old pizza recipe. I decided to change things up though with other ingredients, but those onions were a must!

Author: Epicurean Vegan

Ingredients

1 pkg Bob's Red Mill Gluten-Free Pizza Dough Mix (see my earlier review)
1 large onion, sliced
2 Tbs olive oil
¼ to ⅓ C balsamic vinegar
1 tsp sugar
Toppings: sliced mushrooms, chopped spinach, tomato slices, vegan cheese shreds

Directions

Prepare the crust according to package instructions (it will need to rise for 20 minutes). To caramelize the onions, heat the olive oil in a large skillet. Add the onions and cook until they tenderize and start to turn brown.
Drizzle balsamic vinegar and sugar on the onions, and combine thoroughly. Cook until brown and shriveled.
Layer your toppings on the prepared pizza crust (Bob's Red Mill makes (2) 12" or (1) 16"). Bake for 15-18 minutes. Enjoy!

Vegan & Soy-Free Ricotta Cheese

February 27, 2012 by epicureanvegan

I am so excited to share this recipe with all of you! Having to give up soy is a little less traumatic now that I’ve come up with a delicious soy-free ricotta cheese. After I made the switch from no wheat and no soy, The Seventh Grader wanted stuffed shells. Of course. And . . . like the power of suggestion, I wanted stuffed shells in the worst way. So I couldn’t use my go-to riotta cheese, nor use regular jumbo shells. Thankfully, I found these “Grand Shells” from Tinkyada.

The ingredients are simple: brown rice, rice bran, and water. They’re a little smaller than the typical flour-based jumbo shells . . .

. . . but it’s not a big deal. They also don’t fold over like regular shells do either. Again, no biggie. Also, cooking these are a bit different. Bring water to a boil, add the shells and cook 1-2 minutes. Turn off the heat, cover, and let the shells sit for 20 minutes. The shells definitely aren’t mushy like some brown rice pasta can be. In fact, they’re pretty al dente—almost too much. If you want them a little softer, I’d leave them for 25-30 minutes. Overall, very impressive! I thought they were delicious.

So onto the ricotta. This recipe makes quite a bit—great for a big pan of lasagna. Feel free to half it for a small portion, otherwise, it makes almost 4 cups.

INGREDIENTS:
1 C blanched almonds
1 C cashews
1 C cold water
1/8 C olive oil
3-4 Tbs lemon juice
1/3 C nutritional yeast
1 C fresh basil
1 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1/3 C vegan mozzarella cheese shreds

DIRECTIONS:
I threw the cashews in a bowl of water while I blanched the almonds. Soaking the nuts are not necessary, unless you have the time and want a really smooth ricotta. Add them to the food processor.

Add the water, oil, and lemon juice. Puree until smooth. This may take a few minutes to get it real smooth, especially if you opt not to soak the nuts overnight, which I did not. It just depends on your preference. I happen to like the nutty texture.

Next, add the basil, rosemary, nutritional yeast, garlic powder, salt, pepper. Blend until well combined. Transfer to a bowl and stir in the cheese.

I had some jumbo shells as well as tofu-ricotta in the freezer, so for the guys, I made them regular stuffed shells. Since I don’t have celiac disease and not concerned with cross-contamination, I combined both in the pan.

Layer on some sauce and Daiya cheese and you’re good to go. Bake covered for 25 minutes at 375.

Enjoy!

Vegan & Soy-Free Ricotta Cheese

This recipe makes quite a bit---great for a big pan of lasagna. Feel free to half it for a small portion, otherwise, it makes almost 4 cups.

Author: Epicurean Vegan

Ingredients

1 C blanched almonds
1 C cashews
1 C cold water
⅛ C olive oil
3-4 Tbs lemon juice
⅓ C nutritional yeast
1 C fresh basil
1 Tbs fresh rosemary
1 tsp garlic powder
1 tsp salt
¼ tsp black pepper
⅓ C vegan mozzarella cheese shreds

Directions

I threw the cashews in a bowl of water while I blanched the almonds. Soaking the nuts are not necessary, unless you have the time and want a really smooth ricotta. Add them to the food processor.
Add the water, oil, and lemon juice. Puree until smooth. This may take a few minutes to get it real smooth, especially if you opt not to soak the nuts overnight, which I did not. It just depends on your preference. I happen to like the nutty texture.
Next, add the basil, rosemary, nutritional yeast, garlic powder, salt, pepper. Blend until well combined. Transfer to a bowl and stir in the cheese.
I had some jumbo shells as well as tofu-ricotta in the freezer, so for the guys, I made them regular stuffed shells. Since I don't have celiac disease and not concerned with cross-contamination, I combined both in the pan.
Layer on some sauce and Daiya cheese and you're good to go. Bake covered for 25 minutes at 375. Enjoy!

Stuffed Portobellos and Steamed Bok Choy

February 25, 2012 by epicureanvegan

Portobellos are such a versatile fungi.

They make great burgers, a main stir-fry ingredient, and of course, an ideal vessel for other veggies. I wanted to make something wheat and soy-free, which is tough as a vegan, but these really fit the bill. But what to have with them? Before, I would have served bread, but since I that’s out, I decided to steam some bok choy. By the way, you’ll be seeing more wheat and soy-free recipes (although I may use miso from time to time) on my blog, as I am working on eliminating these from my diet. Why? Well . . . you see, I have endometriosis, something I’ve had to deal with for the last seven years, and I’ve now opted to treat it with diet, herbs and acupuncture. Endo is an inflammatory disease, so processed flour aggravates it. It’s also said that estrogen feeds the disease, so there goes soy with its natural estrogen!

TMI? Sorry. I won’t go on about it, but I wanted to explain my reasoning for my decision and to also let other women know that it’s possible to live with endo and not rely on drugs and/or surgery (at least, that’s my plan). Otherwise, I want to make clear that I have nothing against soy. In fact, it’s worth pointing out that Dr. Neal Barnard has determined that soy consumption is not only safe, but highly encouraged. Oh, and I want to make clear, I’m steering clear of wheat, not necessarily gluten. There’s a difference between the two, so fortunately, whole grains aren’t out of the picture for me, just processed wheat.

So, on to the recipes!

INGREDIENTS:
4 portobello caps, washed and stems and gills removed
1 box Near East Long Grain & Wild Rice Mix
1 small red onion, diced
1 small zicchini, diced
1/2 C fresh parsley, chopped
2 tsp olive oil
2 garlic cloves, minced
Salt and pepper, to taste
Vegan cheese shreds

DIRECTIONS:
Preheat oven to 350. Prepare the rice mix according to the package instructions. This will need to cook for 30 minutes. When the rice has about 6 minutes of cooking time left, heat the olive oil and garlic. Add the red onion and cook for about 3 minutes. Then add the zucchini and cook another 3 minutes or so.

Stir in the cooked rice and parsley; season with salt and pepper.

Place the portobellos upside down in a large baking dish. Sprinkle some Daiya cheese on the bottom and fill each mushroom cap evenly with the rice mixture, piling it high.

Pour a little water into the bottom of the pan. This will help steam the mushroom caps. Bake for about 15 minutes, then top with a little Daiya cheese and bake another couple of minutes.

While these are baking, I got started on the bok choy.

I think this veggie is so underrated. Low in calories, this lightly sweet and crispy veggie is loaded with vitamins C and A as well as calcium. I cut up some mushrooms and together, steamed the veggies with some (soy-free) Earth Balance for about 7-9 minutes.

Enjoy!

Lemon Risotto with Sweet Potatoes and Spinach

February 11, 2012 by epicureanvegan

Barb at That Was Vegan? posted this recipe, but used Israeli couscous and kale. YUM! I didn’t have any couscous and of course, I had eaten all the kale, but . . . I really wanted to make this dish. I added some mushrooms, too and it was delicious! You could also use wild rice or barley—just keep in mind they both take up to an hour to cook. Otherwise, this is quick and satisfying meal.

INGREDIENTS:
1 C arborio (risotto) rice
1-1/2 C water
1 vegetable bouillon cube
2 med sweet potatoes, peeled and diced
1-2 C mushrooms, sliced
1 C spinach, chopped
Salt, pepper, and cumin, to taste
2-3 Tbs lemon juice

DIRECTIONS:
Preheat oven to 350. Spray a baking sheet with cooking spray, or drizzle with olive oil. Add the potatoes. I sprinkled on some salt and pepper, too.

Bake 15-20 minutes until they start to brown—but be sure to turn once. While the potatoes bake, bring the water and bouillon cube to a boil, then add the rice. Reduce heat to low, cover, and cook 10-15 minutes. Stir in the mushrooms, spinach, salt, pepper, cumin, and lemon juice. Cover until the veggies soften and wilt.

Stir in the sweet potatoes and enjoy!

Lemon Risotto with Sweet Potatoes and Spinach

Barb at That Was Vegan? posted this recipe, but used Israeli couscous and kale. YUM! I didn't have any couscous and of course, I had eaten all the kale, but . . . I really wanted to make this dish. I added some mushrooms, too and it was delicious! You could also use wild rice or barley---just keep in mind they both take up to an hour to cook. Otherwise, this is quick and satisfying meal.

Author: Epicurean Vegan

Ingredients

1 C arborio (risotto) rice
1-1/2 C water
1 vegetable bouillon cube
2 med sweet potatoes, peeled and diced
1-2 C mushrooms, sliced
1 C spinach, chopped
Salt, pepper, and cumin, to taste
2-3 Tbs lemon juice

Directions

Preheat oven to 350. Spray a baking sheet with cooking spray, or drizzle with olive oil. Add the potatoes. I sprinkled on some salt and pepper, too.
Bake 15-20 minutes until they start to brown---but be sure to turn once. While the potatoes bake, bring the water and bouillon cube to a boil, then add the rice. Reduce heat to low, cover, and cook 10-15 minutes. Stir in the mushrooms, spinach, salt, pepper, cumin, and lemon juice. Cover until the veggies soften and wilt.
Stir in the sweet potatoes and enjoy!

Quinoa with Mushrooms and Spinach

February 9, 2012 by epicureanvegan

Occasionally, there are nights I don’t cook dinner for the fam. Either we have lots of leftovers, or everyone is doing their own thing, so we fend for ourselves. Tonight was one such night. But when The Husband saw what I made, he kindly asked if I’d share. He said this was one of his favorites dishes—we both loved it. And so easy! Throw this together in 20 minutes and you have a healthy, protein-packed meal.

INGREDIENTS:
1 C quinoa
2 C water
1 vegetable bouillon cube
3 C spinach, chopped
3 C mushrooms, sliced
Salt, pepper, and garlic, to taste

DIRECTIONS:
In a medium saucepan, bring the water with the bouillon cube to a boil. Stir it around so the cube dissolves completely. Stir in the quinoa, reduce heat to low, and cover for about 15 minutes. When the quinoa is almost done—just a tiny bit of water left—add the spinach, mushrooms and seasonings; combine well.

Turn the heat off, cover, and let the spinach and mushrooms steam a bit—5-7 minutes. You may need to drizzle with some water if there isn’t enough moisture left. Once the spinach is wilted and the mushrooms are tender, serve and enjoy!

Quinoa with Mushrooms and Spinach

Author: Epicurean Vegan

Ingredients

1 C quinoa
2 C water
1 vegetable bouillon cube
3 C spinach, chopped
3 C mushrooms, sliced
Salt, pepper, and garlic, to taste

Directions

In a medium saucepan, bring the water with the bouillon cube to a boil. Stir it around so the cube dissolves completely. Stir in the quinoa, reduce heat to low, and cover for about 15 minutes. When the quinoa is almost done---just a tiny bit of water left---add the spinach, mushrooms and seasonings; combine well.
Turn the heat off, cover, and let the spinach and mushrooms steam a bit---5-7 minutes. You may need to drizzle with some water if there isn't enough moisture left. Once the spinach is wilted and the mushrooms are tender, serve and enjoy!

Paella Primavera

February 7, 2012 by epicureanvegan

Like many of you, I received the latest issue of Vegetarian Times yesterday . . . when I saw this recipe on the cover, I had to make it. I didn’t have all the same ingredients, so I improvised, plus I added some other seasonings. It came out delicious! Next time, I think I’ll try using barley instead of rice and maybe use zucchini instead of broccoli. It helps to have all of your ingredients chopped and ready to go first. Despite some prep work, this dish came together quickly and I liked that I only needed one pan.

Adapted from Vegetarian Times

INGREDIENTS:
1 Tbs olive oil
2 C broccoli florets
1 red bell pepper, chopped
6 green onions, sliced
3 C vegetable broth
3 garlic cloves, minced
1 C white rice
1 C corn kernels
12 pitted green olives, halved
12 pitted black olives, halved
1/4 C fresh parsley, chopped
Salt, pepper, and cumin, to taste

DIRECTIONS:
Heat the olive oil in a large skillet over medium heat. Add the broccoli, bell pepper, and green onion. Cook about 5-6 minutes.

Stir in the broth and garlic; bring to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 10 minutes.

Stir in the corn and olives; cover and cook another 8 minutes.

Season with salt, pepper, and cumin and serve with a pinch or two of fresh parsley. Enjoy!

Paella Primavera

Like many of you, I received the latest issue of Vegetarian Times yesterday . . . when I saw this recipe on the cover, I had to make it. I didn't have all the same ingredients, so I improvised, plus I added some other seasonings. It came out delicious! Next time, I think I'll try using barley instead of rice and maybe use zucchini instead of broccoli. It helps to have all of your ingredients chopped and ready to go first. Despite some prep work, this dish came together quickly and I liked that I only needed one pan.

Author: Epicurean Vegan

Ingredients

1 Tbs olive oil
2 C broccoli florets
1 red bell pepper, chopped
6 green onions, sliced
3 C vegetable broth
3 garlic cloves, minced
1 C white rice
1 C corn kernels
12 pitted green olives, halved
12 pitted black olives, halved
¼ C fresh parsley, chopped
Salt, pepper, and cumin, to taste

Directions

Heat the olive oil in a large skillet over medium heat. Add the broccoli, bell pepper, and green onion. Cook about 5-6 minutes.
Stir in the broth and garlic; bring to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 10 minutes.
Stir in the corn and olives; cover and cook another 8 minutes.
Season with salt, pepper, and cumin and serve with a pinch or two of fresh parsley. Enjoy!

Layered (Deep Dish) Pizza

January 24, 2012 by epicureanvegan

This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I’d make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

INGREDIENTS:
5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.

Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9″ cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.

Repeat, top with last tortilla, rest of sauce and cheese.

Bake uncovered for 30 minutes. Enjoy!

Layered (Deep Dish) Pizza

This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I'd make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

Author: Epicurean Vegan

Ingredients

5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

Directions

Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.
Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9" cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.
Repeat, top with last tortilla, rest of sauce and cheese.
Bake uncovered for 30 minutes. Enjoy!

Easy Tostadas

January 23, 2012 by epicureanvegan

This is one of those no-brainer meals that when you need something quick and easy, these fit the bill. The Seventh Grader, always helpful when it comes to cooking (but not cleaning) makes this even easier to throw together.

INGREDIENTS:
1 bag Boca crumbles (or other veggie crumbles of your choice)
1 can refried beans
1/2 large onion, dicced
1 Tbs olive oil
1 pkg taco seasoning
8-12 tostada shells
All the fixins’: vegan sour cream, lettuce, tomato, avocado, cilantro, vegan cheddar shreds, and salsa.

DIRECTIONS:
Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!

Easy Tostadas

Author: Epicurean Vegan

Ingredients

1 bag Boca crumbles (or other veggie crumbles of your choice)
1 can refried beans
½ large onion, dicced
1 Tbs olive oil
1 pkg taco seasoning
8-12 tostada shells
All the fixins': vegan sour cream, lettuce, tomato, avocado, cilantro, vegan cheddar shreds, and salsa.

Directions

Preheat oven to 350. In a large skillet, heat the olive oil. Cook the onion and cook 3-5 minutes. Add the Boca crumbles and cook until heated through. Add the can of refries and combine well. In a small cup, prepare the seasoning mix according to the package instructions and stir into the bean/Boca mixture. Place the tostada shells on a baking sheet and warm for 3-5 minutes. Layer on some of the bean mixture along with your favorite toppings. Enjoy!

Gluten-Free Tetrazzini-Stuffed Peppers

Vegan Scalloped Yams and Zucchini

Gluten & Soy-Free Pizza with Caramelized Onions

Vegan & Soy-Free Ricotta Cheese

Stuffed Portobellos and Steamed Bok Choy

Lemon Risotto with Sweet Potatoes and Spinach

Quinoa with Mushrooms and Spinach

Paella Primavera

Layered (Deep Dish) Pizza

Easy Tostadas

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