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Lauren Casolaro
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🌱vegan eats 📸 food blogger 💌 kat@coastlinecreatives.com 📍NY 👇🏼RECIPES👇🏼
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We’re back at Hannaford today picking up plant-based ingredients to make a crispy VEGAN CHICK’N PASTA SALA and a 7 LAYER TACO DIP! These are great shareable and crowd pleasing dishes to make for Memorial Day weekend.
Crispy Chicken Pasta Salad Ingredients:
- 2 @gardein Ultimate Chick’n Filets, chopped
- 10oz rotini pasta
- 1/4 cup pine nuts, toasted
- 1 (14oz) jar marinated artichoke hearts, quartered
- 1 (8.5oz) jar sun dried tomato halves, drained
- ¾ cup vegan parmesan cheese, shredded
- ½ cup fresh basil & parsley, chopped
- ¼ cup - ½ cup lemon vinaigrette
Instructions:
1. Preheat to 450°F. Spray a nonstick baking sheet with cooking spray and arrange frozen chick’n filets in a single layer. Bake for 22 to 24 minutes, turning once halfway through.
2. Allow the chick’n filets to cook slightly, then cut them into 1-inch cubes.
3. Cook the pasta according to package instructions. Drain and then drizzle with 1-2 tablespoons of olive oil. Allow to cool.
4. Add all ingredients to a large bowl and toss to combine.
5. Chill in the fridge for at least 30 minutes before serving.
When ready to serve, toss once more, garnish with additional herbs and vegan parmesan and enjoy!
7 Layer Taco Dip Ingredients:
- 1 lb @impossible_foods Beef
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 (16oz) can refried beans
- 1 (8oz) container vegan sour cream
- 1 (16oz) jar salsa
- 1 cup guacamole
- 1 cup shredded lettuce
- 1-2 cups vegan shredded cheddar cheese
- 1 (2.25oz) can sliced black olives
Instructions:
1. Heat olive oil in a skillet over medium-high heat.
Add in the Impossible Beef. Cook for about 5-6 minutes, using a wooden spoon to break it into your desired crumble size. Add in the taco seasoning and mix until evenly coated.
2. Using a 9x13-inch glass baking dish, start to build your dip. First, spread the refried beans along the bottom, then layer with sour cream, cooked Impossible Beef, salsa, guac, shredded lettuce, vegan shredded cheddar cheese and finish with olives.
3. Garnish with fresh cilantro or green onions. Serve immediately with tortilla chips or refrigerate overnight and serve cold. #veganrecipes #plantbasedrecipes #hannaford
Crispy Chicken Pasta Salad Ingredients:
- 2 @gardein Ultimate Chick’n Filets, chopped
- 10oz rotini pasta
- 1/4 cup pine nuts, toasted
- 1 (14oz) jar marinated artichoke hearts, quartered
- 1 (8.5oz) jar sun dried tomato halves, drained
- ¾ cup vegan parmesan cheese, shredded
- ½ cup fresh basil & parsley, chopped
- ¼ cup - ½ cup lemon vinaigrette
Instructions:
1. Preheat to 450°F. Spray a nonstick baking sheet with cooking spray and arrange frozen chick’n filets in a single layer. Bake for 22 to 24 minutes, turning once halfway through.
2. Allow the chick’n filets to cook slightly, then cut them into 1-inch cubes.
3. Cook the pasta according to package instructions. Drain and then drizzle with 1-2 tablespoons of olive oil. Allow to cool.
4. Add all ingredients to a large bowl and toss to combine.
5. Chill in the fridge for at least 30 minutes before serving.
When ready to serve, toss once more, garnish with additional herbs and vegan parmesan and enjoy!
7 Layer Taco Dip Ingredients:
- 1 lb @impossible_foods Beef
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 1 (16oz) can refried beans
- 1 (8oz) container vegan sour cream
- 1 (16oz) jar salsa
- 1 cup guacamole
- 1 cup shredded lettuce
- 1-2 cups vegan shredded cheddar cheese
- 1 (2.25oz) can sliced black olives
Instructions:
1. Heat olive oil in a skillet over medium-high heat.
Add in the Impossible Beef. Cook for about 5-6 minutes, using a wooden spoon to break it into your desired crumble size. Add in the taco seasoning and mix until evenly coated.
2. Using a 9x13-inch glass baking dish, start to build your dip. First, spread the refried beans along the bottom, then layer with sour cream, cooked Impossible Beef, salsa, guac, shredded lettuce, vegan shredded cheddar cheese and finish with olives.
3. Garnish with fresh cilantro or green onions. Serve immediately with tortilla chips or refrigerate overnight and serve cold. #veganrecipes #plantbasedrecipes #hannaford
Come to Hannaford with me to get all of the plant-based ingredients we need to make this easy vegan taco salad!! This is the perfect dish to make for lunch, as a side salad or for a BBQ with friends this spring and summer.
Hannaford labels all of their packaged plant-based products with a ‘plant-based’ sticker, making it quick and easy to find everything I needed:
Ingredients for the Taco Salad:
• 1 lb @beyondmeat Plant-Based Ground
• 1 tablespoon olive oil
• 2 tablespoons taco seasoning
• 8oz (2) romaine hearts
• 1 (15oz) can black beans, drained & rinsed
• 1 ⅓ cup (10oz) cherry tomatoes, halved
• ¼-½ cup red onion, chopped (optional)
• 1 avocado, peeled, pitted & cubed
• ¾ cup vegan shredded cheddar cheese
Ingredients for the Ranch Dressing:
• ½ cup @almondbreeze Unsweetened Original Almondmilk
• 1 teaspoon apple cider vinegar
• ¾ cup vegan mayo
• 2 garlic cloves
• 1-2 teaspoons lemon juice
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh cilantro, minced
• 2 teaspoons dried chives
• Salt & pepper to taste
Instructions:
1. Heat olive oil in a skillet over medium-high heat.
2. Add in the Beyond Beef Plant-Based Ground. Cook for about 5-6 minutes, or until internal temperature has reached 165F, using a wooden spoon to break it into your desired crumble size. Add in the taco seasoning and mix until the plant-based ground is evenly coated.
3. In a small bowl, add all of the ranch dressing ingredients and whisk vigorously to combine.
4. To a large bowl, add all of the salad ingredients and toss to combine. Either add the ranch dressing, tossing once more to combine, or leave it on the side for your guests to add as much as they’d like. Serve immediately and enjoy!
#hannaford #tacosalad #veganrecipes #plantbased #plantbasedrecipes
Hannaford labels all of their packaged plant-based products with a ‘plant-based’ sticker, making it quick and easy to find everything I needed:
Ingredients for the Taco Salad:
• 1 lb @beyondmeat Plant-Based Ground
• 1 tablespoon olive oil
• 2 tablespoons taco seasoning
• 8oz (2) romaine hearts
• 1 (15oz) can black beans, drained & rinsed
• 1 ⅓ cup (10oz) cherry tomatoes, halved
• ¼-½ cup red onion, chopped (optional)
• 1 avocado, peeled, pitted & cubed
• ¾ cup vegan shredded cheddar cheese
Ingredients for the Ranch Dressing:
• ½ cup @almondbreeze Unsweetened Original Almondmilk
• 1 teaspoon apple cider vinegar
• ¾ cup vegan mayo
• 2 garlic cloves
• 1-2 teaspoons lemon juice
• 1 tablespoon fresh parsley, minced
• 1 tablespoon fresh cilantro, minced
• 2 teaspoons dried chives
• Salt & pepper to taste
Instructions:
1. Heat olive oil in a skillet over medium-high heat.
2. Add in the Beyond Beef Plant-Based Ground. Cook for about 5-6 minutes, or until internal temperature has reached 165F, using a wooden spoon to break it into your desired crumble size. Add in the taco seasoning and mix until the plant-based ground is evenly coated.
3. In a small bowl, add all of the ranch dressing ingredients and whisk vigorously to combine.
4. To a large bowl, add all of the salad ingredients and toss to combine. Either add the ranch dressing, tossing once more to combine, or leave it on the side for your guests to add as much as they’d like. Serve immediately and enjoy!
#hannaford #tacosalad #veganrecipes #plantbased #plantbasedrecipes
