HookedOnPlants

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Sauces/Dressings

Tangy White Bean Hummus

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If you like tang then this is your thang.

And, when you’re a hummus lover, you’ve just gotta switch it up sometimes. This tangy white bean hummus does just that. Step outta your hummus comfort zone and whip up this business.

Guess what makes it tangy…

PICKLE JUICE! And lemon juice, and white vinegar. Yup.

Tangy-ness maximus.

Throw some fresh dill in there, and it’s a hummus party to dance about.

Tangy White Bean Hummus
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Tangy White Bean Hummus

Recipe by JulesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes

Ingredients

  • 3 1/2 cups white kidney beans or cannellini beans

  • 1/4 cup nutritional yeast (nooch)

  • 1 tbsp tahini

  • 1 tsp onion powder

  • 1 large clove garlic

  • 1 tbsp white vinegar

  • 3 tbsp pickle juice (a little more if it’s not blending easily enough)

  • 1/4 cup packed fresh dill

  • Juice of 1/2 lemon

  • 1/2 tsp himalayan salt

Directions

  • Add all ingredients to a high speed blender or food processor. Blend on low and increase speed until smooth! You may need to scrape down the sides a few times.
  • Serve it up with crispy romaine, raw veggies, and your fave crackers (I’ve been diggin’ these Laiki crackers, Mary’s crackers, and Eve’s Crackers lately.

Creamy Carrot Shroomy Noods

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Before I go on about the how surprisingly creamy this recipe is… I invite you to say the title out loud. It’s just so satisfying. Thanks to @oliviarosepeltier over on instagram for naming this dish:) These Creamy Carrot Shroomy Noods are just that – creamyyyy!! It was a surprise to me, so maybe it will surprise you. Make it to find out.

Not only is this sauce perfect for that springtime ‘get ready for the bikini’ freak out (veggie heavy, low calorie, nutrient dense, high fibre)… but it actually brings that creamy pasta vibe, and an amazing colour.

Just steam some veggies. Sauté some things. Blend it up. Cook that pasta.

This sauce could be used for any kinda of saucy need.

A dip on a platter, a saucy addition to your burrito, a healthy nachos dish… or simply warmed up and eaten with a spoon!!

It’s a throw together kinda meal when you only have a few things to choose from. But remember, just add nooch + miso paste, and anything will taste YUM.

Creamy Carrot Shroomy Noods
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Creamy Carrot Shroomy Noods

Recipe by juliaCourse: Lunch, DinnerDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

3

minutes

Ingredients

  • 3 cups carrots, roughly chopped

  • 3/4 cup corn, frozen

  • 3/4 cup green peas, frozen

  • 2 cloves garlic, minced

  • 1/2 onion, diced

  • 2 tsp sage

  • 2 tsp thyme

  • 1 cup mushrooms (fresh cremini or dried oyster or lobster mushrooms, soaked for 15 minutes in water), chopped

  • 1/8 cup miso paste

  • 1/2 cup nutritional yeast

  • 1/8 cup tahini

  • Veggie bouillon cube

  • 400g brown rice or quinoa noodles

  • Fresh sage or basil for garnish

  • Water to blend (start with 3/4 cup)

Directions

  • Bring steamer water to a boil, and place steamer on top with carrots, peas and corn. Steam for 10 minutes
  • Meanwhile, heat another pan up to medium heat. Add the onions and sauté for 3-5 minutes. Add 1 tbsp of water to de-glaze the pan. Add garlic, sage, thyme and mushrooms. Let sauté on low for 5 more minutes
  • Boil water for pasta (you could use the same pot as the steamer – just throw the steamed veggies into your blender) and fill the steamer pot with water. Cook pasta according to directions.
  • Add all steamed veggies to a blender with the miso, nutritional yeast, tahini, boullion cube and 1/2 cup-3/4 cup water. Blend until silky smooth (add more water by the tablespoon if needed).
  • Pour the creamy carrot sauce into the pan with the onions and mushrooms, mix well.
  • Strain the pasta once it’s done cooking, and add the noodles to the pan with the sauce. Mix well.
  • Serve with a garnish of sage or basil, and this Smokey Vegan Parm!

Bangin’ Barley Black Bean Burgers + Cheezy Sunflower Sauce

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Hand-held food season is upon us and you need a burger fix… in the way of these meaty vegan burgers.

I feel ya.

With these BBBBB’s the flavours are tasty, the texture is meaty, and the creation is simple.

Slap on some vegan cheese for the last few minutes of cookin’ (I find the meltier ones are VioLife, Sheese Cheese, Chao or Gusta Americano all found at Vegan Supply), and you’re well on your way to burger town.

These work best on the frying pan with a smidgin’ of avo oil. They also survive on the barby – just make sure you oil up the grill before you throw them on.

What are you waiting for? Call up some buds, bring home some vegan buns and cook up some bangin’ burgs!

Bangin' Barley Black Bean Burgers
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Bangin’ Barley Black Bean Burgers

Recipe by Jules
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 1 cup barley (pre-cooked)

  • 1 can black beans (rinsed)

  • 1 flax egg (mix 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes)

  • 1 tbsp cumin

  • 2 tbsp Bragg’s liquid aminos

  • 1.5 tsp paprika

  • 1 tbsp onion powder

  • 1 tbsp miso paste

  • Cheezy Sunflower Sauce

  • 1 cup sunflower seeds, soaked (overnight or in hot water for 30 minutes)

  • 3/4 cup water

  • juice of 1/2 lemon

  • 1/8 cup nutritional yeast (nooch)

  • 1 clove garlic

  • pinch of salt

  • Burger Building Ingredients:

  • Bun or lettuce wrap

  • Red onion, sliced

  • Pickles, sliced

  • Dijon

  • Tomato

  • Vegan Cheese (like Violife, Chao, Gusta, Sheese… all found online at Vegan Supply)

Directions

  • Add all ingredients to your food processor and pulse until blended, but still with some chunky texture
  • Turn your pan onto medium heat, add 1 tsp of avocado or coconut oil (or crank your BBQ to medium, and oil the grill)
  • Grill or fry each burger 4 minutes per side. Add vegan cheese to the burger during the last couple of minutes with the lid on (melty goodness)
  • While burgers are cookin’, put all Cheezy Sunflower Sauce ingredients into a small food processor and blend until smooth.
  • Build your burger! Lettuce bun or bread bun + romaine + red onion + dijon + sunflower sauce (or this garlic cream sauce) + tomato + pickles.

Notes

  • Time does not include the cooking of the barley, or soaking the sunflower seeds.

Tag me if you make these! (@hookedonplants on instagram)

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For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

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Lentil Quinoa Burgers that don’t suck

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Sun’s out, buns out!

Lentil Quinoa Burger buns all the way.

It’s feeling pretty springy around here, which means, that BBQ needs some tender attention.

Time for another veggie burger recipe.

This time I was going for a flavourful patty that DOESN’T FALL A PART.

 

We’ve all heard it before… ‘vegan burgers always fall a part’. Just like that. Heard it a million times, and had it a million times.

Well, give this one a chance. It’s one that you can flip, and one that won’t squish outta that bun of yours.

It even fairs well on the ol’ barby.

OH and this avo dill sauce…

I say every sauce I make is an everything sauce… but seriously, this sauce is most def’ an everything sauce. Put it on anything, and BOOM, immediate chef-y points.


Vegan Lentil Quinoa Burgers
 
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A veggie burger to impress your friends with. Not all vegan burgers are super squishy, fall-a-part-y. This one is flavourful and the texture is on point!
Author:
Recipe type: burger, BBQ
Serves: 4-5
Ingredients
  • 1 cup quinoa, pre-cooked
  • 1½ cup green lentils, pre-cooked
  • 1 flax egg (mix 1 tbsp ground flax + 3 tbsp water and let sit for 3 minutes)
  • ½ cup white onion, finely diced
  • 1 clove garlic, minced
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • ½ cup oats, blended to a flour (use gluten-free if needed)
  • 1 tbsp miso
  • 1 tbsp vegan BBQ sauce (sub with ½ tbsp mustard + ½ tbsp ketchup)
  • 2 tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp pepper

  • Avocado Dill Sauce:
  • 2 avocados
  • 2 tsp apple cider vinegar
  • 1 tbsp dill
  • 1 tbsp vegan mayo
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ + ⅛ cup water

  • Extra Toppings:
  • Caramelized onions + mushrooms
  • Dijon
  • Tomato
  • Red onion
  • Sprouts
  • Pickles
  • Vegan Mayo
  • Vegan Cheese (add to the burger after the 2nd flip with just 2 minutes left to cook) ~ I used Gusta Cheese here, but you can find any cheese you want on Vegan Supply or Spud! (you can use code: CRVAN-MURJUB for 20$ off)
Instructions
  1. First of all, make sure your flax egg is soaking away for just a few minutes.
  2. Heat pan to medium, add onions and garlic, sauté for a few minutes. Add 1 tbsp of water or balsamic vinegar at a time to de-glaze the pan. Do this until the onions are translucent (about 5 minutes)
  3. In a small bowl, mix together the flax egg, miso paste, BBQ sauce, cumin, paprika, nutritional yeast, salt + pepper.
  4. In a large bowl, add that mixture plus the rest of the ingredients and wake up those arm muscles! Mash away with a potato masher. The mixture should be paste-y, stick together-y, but still have a few whole lentils in tact. If it's too wet, add a bit more nutritional yeast (Nooch). If it's too dry, add a little bit more BBQ sauce.
  5. Form the burgers into patties (about a ½ inch thick and 3 inches in diameter).
  6. Place the patties on a parchment-covered plate and store in the fridge for 10 minutes while you turn your pan to medium heat, or while your BBQ fires up.
  7. Either brush the grill surface with avocado or coconut oil, or add 1 tsp of oil to your pan.
  8. Cook 7 minutes per side, adding cheese for the last 2 minutes.
  9. Meanwhile, make your avocado dill sauce. Add all ingredients to your blender and blend until smooth!
  10. Pile up your masterpiece!!

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Try the #PlantsForAWeek challenge by grabbing my new E-Book

 

Creamy Vegan Chipotle Sauce aka Everything Sauce

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Always, ALWAYS have a sauce in arms reach. It just makes life so much easier.

So many options… this chipotle sauce… or this Garlic Cream Sauce, or Hollandaise Sauce, or Orange Sesame Sauce, or Cashew Cheese Sauce, or Curry Tahini Sauce, or this Chickpea Tahini Drizzle.

SO SAUCEY.

Now, back to today’s chipotle sauce.

This stuff is great to drizzle all over anything savoury to take it up to the next level on the yum-o-meter.

I personally love it on loaded potatoes, roasted veggies, beans n’ greens n’ grains, or in tempeh lunch wraps. YUM.

Where ever or how ever you use it, there’s no doubt that you’re gonna feel totally chef-y with little to no effort. Perfect.

Chipotle Cream Sauce aka Everything Sauce
 
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A spicy, creamy, tofu-based sauce that will add wow-factor to any savoury dish!
Author:
Recipe type: sauce, condiment
Serves: 6
Ingredients
  • 1 package firm tofu
  • 2 tsp chipotle (more if you like it even spicier)
  • ½ cup nutritional yeast
  • 1 clove garlic
  • juice of 1 lemon
  • ¾ cup of unsweetened almond or soy milk
  • pinch of salt
Instructions
  1. Add all ingredients to the blender, and blend until smooth!
  2. Drizzle on loaded potatoes, toona sandwiches, lunch wraps,pastas, roasted veggies, nachos, tacos...

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Try the #PlantsForAWeek challenge by grabbing my new E-Book