Three Comforting Plant-Based Recipes
28 ingredients · 15 steps · from Pick Up Limes
Ingredients
- 1 onion
- as needed garlic
- 1 butternut squash
- as needed tomatoes
- as needed ginger
- as needed curry powder
- as needed ground cumin
- as needed ground coriander
- as needed ground turmeric
- 1 can chickpeas
- 1 can coconut milk
- little tiny macaroni macaroni noodles
- 1 vegetable broth cube
- 1 cup soy milk
- small splash apple cider vinegar
- 1/2 cup vegan cream cheese
- 1/4 cup nutritional yeast flakes
- 1 tsp Dijon mustard
- 1/2 tsp onion powder
- 1/4 tsp ground turmeric
- as needed leeks
- 3 cloves of garlic
- as needed sundried tomatoes
- as needed spinach
- 1 tbsp flour
- as needed butter beans
- 2 tbsp white wine vinegar
- as needed ground black pepper
Steps
- Prep vegetables: Onion, garlic, butternut squash, tomatoes, ginger.
- Toast onion and garlic in pot.
- Add ginger and spices, toast briefly.
- Deglaze with tomatoes and water, add squash.
- Simmer until squash is cooked.
- Blend with immersion blender, add chickpeas and coconut milk.
- Plate: Serve with garlic naan.
- Cook macaroni with veggie broth, soy milk, apple cider vinegar.
- Stir pasta; add vegan cream cheese and nutritional yeast.
- Add Dijon mustard, onion powder, turmeric.
- Serve with fresh veggies and breadcrumbs.
- Sauté leeks with garlic, rosemary, thyme; add sundried tomatoes and flour.
- Add butter beans, vegetable broth cube, soy cooking cream, water.
- Simmer until thickened; add spinach, vinegar, black pepper.
- Serve with toasted bread.
Recipe extracted by Foodle from “ONE-POT meals (plant-based, easy, cozy)” by Pick Up Limes. Quantities follow the video and may be approximate — watch the original for technique.
