If you’re trying to adapt the vegan lifestyle, below are a few recipes that you could start off with! 

VEGAN PARMESAN

Ingredients:
3/4 cup (90 g) raw cashews
3 Tbsp (9 g) nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder

Directions:
1. Stick all of that in a food processor and blend away!!
2. That’s it! You can use it on pizza, pasta or whatever you like cheese on. If you’re like me, that will be everything!

 

NICE CREAM

Ingredients:
2 Bananas
1 tbsp of coco powder

Directions:
1. Blend in a food processor and there you go! I don’t add any liquid to the mixture. It eventually comes out as ice cream consistency!
2. For the chocolate sauce, I just combined 2 tbsp of maple syrup with 1 tbsp of coco powder. You can add vegan whipped cream and sprinkles if you’re feeling like adding something extra!

 

VEGAN RICOTTA STUFFED SHELLS

Ingredients:
2 tablespoons olive oil
1.5 teaspoon salt
1 teaspoon oregano
16 ounces extra firm tofu
2 cloves garlic
1 tablespoon nutritional yeast
10 ounces frozen spinach, defrosted
1 box jumbo shells
1 jar of your favorite marinara sauce

Directions:
1. Drain the tofu and pat dry with paper towels.
2. Crumble into the bowl of a food processor or high-speed blender along with olive oil, salt, oregano, garlic and nutritional yeast.
3. Process on high until smooth and “ricotta-like”.
4. Add the defrosted spinach to the blended tofu mixture.
5. Cook shells in boiling salted water until el dente. Drain.
6. Preheat oven to 350 degrees. Pour about ½ cup pasta sauce into the bottom of a 9 x 13-inch pan.
7. Stuff shells with 2 T of filling and place in pan, seam side down. Repeat until all shells have been stuffed.
8. Pour remaining pasta sauce over shells, cover with foil and bake for 30 minutes. Serve!

 

Written by: Kenna