Easy Loaded Balsamic Roasted Veggie Sandwiches 🥪 #ad You could really use any veggies! The star is the Primal Kitchen Balsamic Dressing & Marinade– it packs in the flavor and is not just for salads! They have a ton of vegan items that make cooking flavorful meals so much easier. Check them out on primalkitchen.com and use code sweetsimplevegan for 10% off 🙂 #primalkitchen @Primal Kitchen Ingredients * Italian eggplant, cut into ½-inch slices * Zucchini, cut into ½-inch thick strips * Primal Kitchen Balsamic Dressing & Marinade * Red onion, sliced into thin rounds * Roasted red peppers (in a jar) * Primal Kitchen Vegan Mayo * Tomato * Salt and pepper, as desired * Fresh basil * Vegan mozzarella cheese slices * Lettuce * Ciabatta, sliced Instructions 1. Preheat the oven to 400ºF and line a large baking sheet. 2. Place eggplant in a colander and sprinkle generously with salt. Toss and let stand for 15 to 30 minutes. Pay dry with a clean towel. 3. Add the eggplant and zucchini to the baking sheet. Drizzle over the Primal Kitchen Balsamic Dressing & Marinade and toss. Arrange in a single later and roast for 45 minutes, or until browned, mixing halfway through. Remove and allow to cool. 4. On another lined baking sheet, place the bread slices in a single layer. Brush with Primal Kitchen Balsamic Dressing & Marinade and toast for 5-7 minutes. 5. Transfer the toasted bread to your work surface. 6. Spread on Primal Kitchen Vegan Mayo, then top with roasted red peppers, tomato, salt and pepper, fresh basil, vegan mozzarella cheese, lettuce, and the balsamic roasted vegetables. 7. Top with another slice of bread, cut in half if desired and dig in.
CREAMY ROASTED GNOCCHI WITH VEGGIES 🍅🍃 made with @vitaliteusa plant-based cheese! (AD) I was in charge of dinner tonight for 8, so this is what I made. The sauce turned out AMAZINGGG with Vitalite’s plant-based cheeses, and if you’re looking for a vegan cheese to try, this brand has great products! Ingredients * 3 tbsp olive oil, or as needed * 2 (16-oz.) packages shelf-stable gnocchi * 8 oz. mushrooms, sliced * 1 pint small tomatoes * 1 bunch asparagus, cut into 1 1/2-inch pieces * 1/2 cup vegan butter, divided * 1 medium shallot, sliced * 1/4 tsp red pepper flakes * 6 garlic cloves, minced * ½ cup unsweetened almond milk * ¼ cup Vitalite Plant-Based Grated Parmesan Style * ¼ cup Vitalite Plant-Based Mozzarella Style Shreds * 1 tbsp white miso paste * 1/3 cup chopped basil * 2 tbsp chopped parsley * Salt and black pepper, to taste PREPARATION 1. Preheat your oven to 425°F and position a rack in the middle of the oven. 2. Add the gnocchi, tomatoes, mushrooms and asparagus, to a large baking sheet. Drizzle with the olive oil and then toss everything together until well coated. Spread evenly and bake for 35 minutes or until the gnocchi starts to become crispy, mixing halfway through. 3. In the meantime, melt 3 tablespoons of vegan butter in a large skillet over medium heat. 4. Add the shallots and red pepper flakes, and cook, stirring frequently, until softened and fragrant, about 3 minutes. 5. Stir in the garlic. Cook for 2 minutes more. 6. Lower the heat to medium-low. Add the remaining butter and stir until melted. 7. Whisk in the almond milk, Vitalite Plant-Based Grated Parmesan Style, Vitalite Plant-Based Mozzarella Style Shreds, and miso paste until the sauce is emulsified and smooth. Remove from heat. 8. Carefully transfer the contents from your baking sheet to the sauce along with the basil and parsley, and mix through. Season with salt and pepper to taste. Enjoy! #Vegan #Veganuaryt #plantbasedy #dairyfreen #veganllyTheresVitalite
Replying to @fernanva3 VEGAN LENTIL MEATLOAF 🥰 (gluten-free) From sweetsimplevegan.com 🌿 We made this recipe specifically for the holidays but it can be enjoyed whenever! ♥️ Veggie Meatloaf * 2 tbsp oil * 1/2 medium (113g) onion, finely chopped * 1/2 cup (73g) finely chopped carrots * 1/2 (75g) green bell pepper, finely chopped * 1 rib (30g) celery, finely diced * 4 cloves (7g) garlic, finely minced * 16 oz. baby bella mushrooms, finely chopped * 1 1/2 cups (112.5g) cooked brown lentils, cooled * 1 cup (111g) gluten-free quick oats * 3/4 cup (78g) finely chopped walnuts * 2 tbsp (15g) flaxseed meal * 1/4 cup (68g) ketchup * 2 tbsp (36g) tamari (or soy sauce if not gf) * 1 tbsp (15mL) vegan Worcestershire sauce * 1 tsp finely chopped rosemary * 1 tsp finely chopped sage * 1 tsp finely chopped thyme * 1/2 tsp smoked paprika * 1/2 tsp black pepper Topping * 3 tbsp ketchup * 4 tsp vegan Worcestershire sauce * 1/8 tsp garlic powder Instructions 1. Preheat oven to 375°F and lightly oil a 9-inch loaf pan or line with parchment paper. 2. In a large skillet over medium heat, add oil. Once warmed, add in onions, carrots, bell peppers, and celery, and cook for 3 minutes. Add garlic and cook for 3 minutes more. 3. Add mushrooms. Cook until no moisture remains, mixing often, about 5 minutes. 4. Remove from heat. Push everything to one side of the pan. Add the cooked lentils to the empty side of the pan and mash all of the lentils until they become similar to refried beans. Mix everything together. 5. Mix in quick oats, walnuts, flaxseed meal, ketchup, tamari, vegan Worcestershire sauce, fresh herbs, paprika and black pepper. 6. Pour into the lined pan, spread it out evenly and gently pack it down. Cover with foil and bake for 30 minutes. 7. Make your topping: In a small bowl, mix ketchup, vegan Worcestershire sauce and garlic powder. 8. Remove pan from the oven and discard foil. Spread the topping onto the meatloaf. 9. Bake for 25 minutes more. 10. Cool for at least 20 minutes and enjoy. #veganmeatloaf #vegetablemeatloaf #glutenfreerecipes
VEGAN LUMPIANG SHANGHAI 🇵🇭 (Filipino Spring Rolls) made with Primal Kitchen Avocado Oil! #ad Use “sweetsimplevegan” for 10% off on primalkitchen.com 😍 When I think of lumpia I think about my family and all of the get-togethers we had when I still lived at home. It holds a special place in my heart and I hope you love this recipe as much as I do :) When frying, it is important that you are using a *neutral high-heat oil* meaning that the oil has a high smoke point (400°F and higher), so it is better suited for cooking at higher temperatures. My favorite and #1 recommendation is the Primal Kitchen Avocado Oil! You can use it for sautéing, grilling and drizzling too. #primalkitchen @primalkitchenfoods *2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water) *1 (8 oz) can water chestnuts, drained *1/2 cup green onions, roughly chopped *1 large carrot, roughly chopped *1 sheet nori, torn into small pieces *4 cloves garlic *3/4 lb. Impossible Foods plant-based ground beef *1 tbsp soy sauce *1/4 tsp salt *1/4 tsp pepper *Lumpia wrappers *Primal Kitchen Avocado Oil, for frying INSTRUCTIONS 1. Mix the flaxseed meal and water in a small bowl and set aside for 15 minutes to thicken. 2. To a food processor, add water chestnuts, green onions, carrot, nori and fresh garlic. Process until fine and uniform. 3. Transfer to a large bowl and add vegan ground beef, soy sauce, salt, pepper, and the flax eggs. Mix well. 4. Fill a pot with 2-3 in. of primal kitchen avocado oil and heat to 350 degrees. 5. Place a wrapper onto a clean work surface and add filling in a long log, about 1 inch wide. I used a piping bag for ease but it is not necessary. 6. Roll tightly into a cigar shape. Seal the ends with water. Using kitchen sheers, cut the long roll into 2-3 pieces, depending on how big you want your lumpia. 7. Line a large plate or platter with paper towels and set side. 8. Working in batches, fry the lumpia for 4-5 minutes, or until golden. Place on the paper towel lined plate to drain off. 9. Serve immediately with dipping sauce of choice. #veganfilipino #filipinofood #lumpiangshanghai #lumpia #filipinospringrolls #sweetsimplevegan #veganfilipino