Cauliflower Steaks | Cauliflower Steak and Potatoes

A true American classic: steak and potatoes! Only, a WFPB version!

Ironically, steak and potatoes was never a favorite of mine, but since the weather is beginning to cool down a bit.

However, this version was a lot of fun to put together! Using some of my favorite ingredients, we came pretty close getting the meaty flavor you’re looking for!

Hope you enjoy this one!

Roasted Cauliflower Steaks

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 1 Cauliflower, ends removed, cut into 4 evenly-sized planks
  • 1 tbsp. Olive Oil
  • 1 tbsp. Tamari
  • 2 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 2 tsp. Smoked Paprika
  • 1 tsp. Oregano
  • Salt, to taste
  • Black Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.
  2. In a small bowl, whisk together olive oil, tamari, and spices.
  3. Brush each cauliflower steak on both sides with the marinade, and season to taste.
  4. Bake in the oven 25 to 30 minutes until golden brown, flipping halfway.
  5. Serve with fresh herbs and/or sauce of your liking (chimichurri, pesto, peppercorn sauce, etc.)  Enjoy!

Alternatively, you can grill these: 4.  Place each seasoned steak on a grill set to medium heat.  Grill 5 minutes per side.  Enjoy!

Vegan Italian Tacos |EASY WFPB Taco Recipe

Soo…. Italian Tacos.

I’m not quite sure what the idea behind these was. But they tasted AMAZING! 😋

Honestly, it was a great deal of leftovers that went into this, and then I added in a jicama slaw just to add some brightness to these.

Some leftover tomato sauce, pesto, and some beans. Not too shabby!😂

Italian Tacos

Cook and Prep Time: 35 minutes

Serves: 4-5

You Need

  • Tortilla Shells
  • ½ cup chopped Parsley, for garnish
  • Classic Italian Marinara Sauce (see below)
  • Pesto Sauce (see below)
  • 2 cans Chickpeas, rinsed and drained
  • 1 Yellow Onion, sliced
  •  3-4 cloves Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil or Vegetable Stock, for Sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Prepare the tomato sauce.
  3. Prepare the pesto sauce.
  4. Set a pan or skillet to medium heat.  Once hot, add garlic and onion.  Cook until onion is translucent, stirring occasionally, 4-5 minutes. 
  5. Add chickpeas, and cook until warmed through, 2-3 minutes.  Then, add pesto sauce.  Toss to combine until warmed, 1-2 minutes more.
  6. Toast the tortilla shells on an open flame, about 30 seconds per side.
  7. Plate the tacos.  Layer the chickpeas, followed by the tomato sauce.  Garnish with chopped parsley.  Serve with slaw or chopped salad.  Enjoy!

Classic Italian Marinara Sauce (Canned Tomatoes Variety)

Cook and Prep Time: 35 minutes

Serves: 4 people

You Need

  • 1 large can Whole Tomatoes, hand-crushed
  • ½ – 1 cup Pasta Water
  • 1 head Garlic, sliced
  • 1 Yellow Onion, diced
  • 1 tbsp. Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • Red chili flakes, basil, parsley, other spices, as needed or for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the sauce.  Set a large pot to medium heat.  Once hot, add garlic and onion, stirring occasionally to avoid burning.  Cook until onion is translucent, about 4-5 minutes.
  3. Add tomatoes, onion powder, and garlic powder.  Bring mixture to a boil, then cover and reduce heat to a simmer.  Allow sauce to cook for at least 20 minutes before serving, stirring occasionally. 
  4. Add the reserved pasta water and stir to combine.  Season with salt and pepper as needed.  (For a richer sauce, you can allow the sauce to simmer for 2-3 hours, adding water if needed.)
  5. Add 1 spoonful of sauce to the pasta and toss to combine.  Distribute pasta evenly among serving bowls.  Top with sauce.  Garnish with fresh chopped basil leaves.  Enjoy!

Homemade Pesto

Cook and Prep time: 5 minutes

You Need:

  • 3 cups Basil, stems removed and roughly chopped (you can use other greens, like spinach, kale, and others in combination)
  • 2 handfuls Pine Nuts, Almonds, or Walnuts
  • ½ Lemon, juiced fresh
  • ½ cup Olive Oil
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Place the walnuts or pine nuts onto a pan with medium heat for five minutes or until browned, stirring frequently to avoid burning. 
  2. Rinse produce.  Roughly chop the garlic and cut the lemon in half.
  3. Add the nuts to a food processor, along with the basil, cup olive oil, garlic cloves, 1 half of squeezed lemon juice, salt (or to taste), black pepper (or to taste), red pepper flakes.  Blend until smooth and set aside until ready to use. Enjoy!

How to Make Roasted Peppers | Vegan Romesco Sauce | Vegan Stuffed Bell Peppers [Plant Based]

Bell peppers are in season!

They are a great source of vitamin C, as well as vitamins E and K, folate, potassium, and manganese.

You see bell peppers quite frequently in stir-fries and sauteed with onions. So today, we are going to try some new (hopefully different) dishes.

We are first going to make roasted bell peppers. We are then going to use our homemade roasted peppers to make a vegan romesco sauce (which came out delicious by the way).

Finally, we are going to make a quick filling to make stuffed bell peppers.

You can find the written recipes and video below.

Also, feel free to check out my live cooking classes here!

Enjoy!

Oven Roasted Bell Peppers

Cook and Prep Time: 50-60 minutes

Serves: 6 Peppers

You Need

  • 6 Bell Peppers, whole (realistically, you can use as many as you want)
  • 1-2 tbsp. Olive Oil
DIRECTIONS
  1. Rinse the peppers, and line 1 baking tray.  Preheat your oven to 400˚F.
  2. Lie peppers sideways on your baking tray, with the stems pointing outward.  Brush the peppers with olive oil.
  3. Once the oven is hot, place the tray in the oven, and allow the peppers to roast for 20 minutes.
  4. Remove the tray from the oven.  Using a pair of tongs, flip each pepper so the other half is facing upward.  Place the peppers back in the oven and roast for 20 more minutes.
  5. Remove your peppers from the oven.  The peppers should look charred and have a soft texture.  They may have collapsed as well, which is fine.  If they are still firm, place them in the oven for another 5 minutes and monitor them.
  6. Steam the peppers.  Place your peppers on a cutting board or large flat surface.  Cover them with a bowl, and allow them to steam for 10-15 minutes.
  7. Peel the peppers.  Slice peppers lengthwise, and open up the pepper to it is flat.  Remove the stem. Scrape any leftover seeds away.
  8. Flip the pepper so the skin side is facing up.  Peel the skin using your hands.  You can leave some charred skin for flavor if desired.
  9. For storage, place peppers in a glass jar, and cover with olive oil.  Enjoy!

Vegan Romesco Sauce

Cook and Prep Time: 5 minutes

Serves: 1 pint

You Need
  • 2-3 Roasted Bell Peppers
  • 2-4 cloves Garlic
  • 1 Lemon, juiced
  • ½ cup Almonds
  • 2-3 tbsp. Olive Oil
  • Salt, to taste
  • Red Chili flakes, optional
  • ¼ cup Parsley, for garnish
DIRECTIONS
  1. Rinse and chop the produce accordingly.
  2. Place all ingredients in a food processor or blender, and pulse until smooth.  Add more water or olive oil if needed.  Adjust seasonings to taste.
  3. Serve as a dip or sauce.  Garnish with fresh parsley.  Enjoy!

Tex-Mex Stuffed Roasted Red Peppers

Serves 4

Cook and Prep Time: 60 minutes

You Need:
  • 4 Red Bell Peppers, tops removed
  • 1 large can (29 oz.) Black Beans, rinsed and drained
  • 1 Sweet Potatoes, cubed into ¼-inch pieces
  • 1 medium Red Onion, Diced
  • 2 cloves Garlic, minced
  • 2 cups Spinach or other Leafy Greens, roughly chopped
  • 1 small can Diced Tomatoes
  • 1 tbsp. Tomato Paste
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Cumin
  • 1 tbsp. Ground Chipotle Pepper (optional)
  • 1 tbsp. Chili Powder
  • ¼ cup Cilantro, chopped, for Garnish
  • 1 Lime, cut into wedges, for garnish
DIRECTIONS
  1. Rinse and chop all produce accordingly.  Line 1 baking tray and preheat oven to 425°F.
  2. Heat a large skillet to medium heat, and add 1 tbsp. olive oil.  Then, add sweet potatoes to pan, stirring occasionally. Cover and cook for 3-4 minutes. 
  3. Add onion and garlic, and cook for 2 minutes.  Stir occasionally to avoid burning.  Add tomato paste.  Continue to cook for 2 additional minutes, until onion is translucent.
  4. Add tomatoes, beans, and spinach to the pan, and stir to combine.  Add salt, pepper, cumin, chipotle pepper, and chili powder and stir to combine for 1-2 minutes.
  5. Meanwhile, on a baking tray, place peppers upright and begin to evenly distribute sweet potato-lamb filling.  Place peppers into oven for 15 minutes.
  6. Remove from oven and place on serving plates.  Garnish with cilantro and lime juice.  Enjoy!