HookedOnPlants

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Sauces/Dressings

Vegan Mac & Cheese (with Carrot Potato Cheese Sauce!)

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Time to get saucy! Carrot Potato Cheese Sauce-style.

This week is all about creating that decadent flavour and texture, amping up the nutrients, and ditching the high fat, high calorie ways of those usual culprits in your typical creamy or mac n’ cheese pasta sauce (I’m lookin’ at you butter, cheese and heavy cream).

This sauce is so healthy, that there’s no shame in drinking it from the blender.

Actually, it’s highly encouraged.

When you’re just dying for that creamy pasta experience…but you don’t want to dose yourself with a big ol’ bowl of heavy cream sauce, this is the pasta sauce for you.

Carrots and taters to the rescue.


Vegan Mac & Cheese (with Carrot Potato Cheese Sauce!)
 
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A super healthy version of your typical mac & cheese, but still so creamy, flavourful and more than satisfying!
Author:
Recipe type: dinner, lunch
Serves: 4
Ingredients
  • Pasta noodles of choice (around 450g)
  • 1 large head of broccoli florets, chopped (save stalks for your next hummus plate as dippers!)
  • 1 package vegan sausage (I used Field Roast from Spud. You can use code: 'CRVAN-MURJUB for 20$ off your first order)
  • Smokey Vegan Parmesan

  • Carrot Potato Cheese Sauce:
  • 3 medium-sized russet potatoes, chopped
  • 4 large carrots, chopped
  • 1 clove garlic
  • 1 tsp onion powder
  • ¼ cup miso paste
  • ⅛ cup dijon
  • ¾ cup nutritional yeast
  • Juice of 1 lemon
  • 1 tsp apple cider vinegar
  • ¾ cup unsweetened, unflavoured soy milk
  • pinch of salt and pepper
Instructions
  1. Steam potatoes and carrots for 10-15 minutes (until you can poke a fork through them)
  2. Add all the sauce ingredients to your blender, including the carrots and potatoes
  3. Bring your pasta pot to a boil.
  4. Place broccoli in the steamer (add more water if needed), and steam for 5 minutes.
  5. Back to the blender: blend sauce ingredients until smooth (you may need to use a tamper to help in the beginning, but it should blend on its own. Let it blend for a couple of minutes for optimal creaminess)
  6. Cook pasta of choice 1 minute less than what directions say.
  7. Meanwhile, heat a pan to medium, add 1 tsp of oil (avocado is best), then the vegan sausage. Cook for 5 minutes, flipping around every minute or so.
  8. *OPTION: to use 1 less pan, wait until the pasta is finished, and add the sausage to the bottom of the pasta pot while the pasta sits in sink in the strainer*
  9. Strain, pasta, then put back into the pot with the broccoli and sausage.
  10. Add the sauce to the pot and mix until each pasta noodle is super creamy delicious!
  11. Whip up some Smokey Vegan Parm to sprinkle on top!

 

Tag @hookedonplants if you make this! I love seeing your creations.

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

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Creamy Portobello Cauliflower Fettuccine Alfredo

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Even Mr. Alfredo himself would FOR SURE give this Cauliflower Fettuccine Alfredo a 10/10. Even without cream, butter or cheese at the party.

Cream-ified with cauli and cashews and simplified with just 8 ingredients, making it the perfect answer to your weeknight scramble-fest (just takes 20 minutes).

Kids will love it too.

Use this sauce for anything else you need to add flavourful creaminess to (lunch wraps, sandwiches, glory bowls…)

I’ve added in some portobellos, smoked tofu, and peas for extra Alfredo pasta pizzazz.

Double it up, so you don’t have to worry about dinner a few nights away (my tastebuds wouldn’t have any problem at all if this was on repeat multiple times a week).

Cauliflower for the win once again. Love you, you versatile bundle of cruciferous-ness.

Creamy Cauliflower Fettuccine Alfredo
 
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A creamy pasta minus the heaviness! Cauliflower is the star in this one, serving as the base for a deliciously decadent feeling Alfredo sauce. Throw in some smoked tofu for that bacon-y feel, and you have yourself a nostalgic favourite to trick any comfort food lover!
Author:
Recipe type: pasta
Serves: 4-6
Ingredients
  • 1 large cauliflower, chopped (5 heaping cups of cauliflower florets)
  • 1-2 tbsp tamari
  • 2 cloves garlic, minced
  • 2 portobellos, sliced
  • 1 sweet onion, diced
  • ¾ cup soaked cashews
  • ¾ cup veggie broth
  • ½ cup nutritional yeast
  • juice of ½ lemon (about 1 tablespoon), plus 2 wedges for serving
  • ½ tsp sea salt
  • ½ tsp pepper, to taste
  • 1 package (350 g) fettuccine or rotini pasta (gluten free if needed)
  • ½ cup smoked tofu, chopped
  • Fresh minced parsley, or sage for garnish

  • Optional:
  • Smoked Vegan Parmesan
  • ¾ cup green peas
Instructions
  1. Steam cauliflower florets in a steamer basket with the lid on for 10 to 15 minutes until fork tender.
  2. Meanwhile, heat a pan to medium heat and add the onions, garlic and mushrooms. Sauté for 10 minutes using splashes of tamari and water to de-glaze the pan if they’re sticking at all.
  3. Cook the pasta according to the package directions. Drain well, pour it back into the pot, then set aside.
  4. Make the sauce! Blend the steamed cauliflower, lemon, milk, nutritional yeast, salt, and pepper with HALF of the sautéed mushrooms, onion, garlic mix in a high-speed blender. Blend until smooth and creamy.
  5. Add the cauliflower sauce to the pasta pot and stir well.
  6. Add the green peas (if using)and heat over low-medium until everything is heated through. Taste and add more salt, lemon or pepper if needed.
  7. Serve it up! Divide the pasta into bowls, and add a sprinkle of fresh minced parsley. Add any other veggies you feel would be delicious with this creamy concoction!
  8. Optional: sprinkle with this Smoked Vegan Parmesan.

Tag me if you make this! LOVE seeing your creations.

@hookedonplants

Vegan Mushroom Stroganoff with Garlic Cream Sauce

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When there’s a ‘strog’ there’s an ‘noff’.

Too far? Ya, that’s a stretch. I just like the word too much.

But, not as much as I like the TASTE of this Vegan Mushroom Stroganoff!!! This is truly comfort-food to the max!

I’ve got a pretty picky hubby when it comes to taste-testing and recipe recommendations. And when I ask him what he wants for dinner, it’s always an old-time, nostalgic recipe from his childhood that he misses since going vegan, and I take this as an opportunity, no… a competitive challenge to veganize the sh#%t out of it!

That’s what happened on this particular night. Stroganoff, you say mister? You got it.

It’s meaty with mushroom-y texture.

It’s creamy from the insane garlic cream sauce.

It’s super flavourful with allllllll of them spices.

And, it only takes 25 minutes….plus 5 minutes to whip up a simple salad with whatever raw veggies and leafy greens you have kickin’ around, drizzle with one of these dressings, or my fave go-to oil free creamy nooch lemon dressing.

It’s pretty much a winner. As much of a winner as Michael Phelps at the Olympics.

Fair comparison.

Oh, and make sure you have a continuous supply of this garlic cream sauce in your fridge in a squeeze bottle, ready to drizzle on savoury meal. It’s ridiculously delicious, and makes everything seem mega-gourmét.

Ok, onto the recipe!


Vegan Mushroom Stroganoff with Garlic Cream Sauce
 
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This stroganoff with knock the socks off your next dinner party guests! Especially drizzled with this cashew-based, garlicky, creamy deliciousness!!! Prep time doesn't include soaking the cashews for the creamy garlic sauce!
Author:
Recipe type: pasta, dinner, comfort-food
Serves: 4-6
Ingredients
  • 1 package of ribbon noodles
  • 2 medium yellow onions, chopped
  • 4 tbsp whole wheat flour
  • 3 cups mushroom or vegetable broth
  • juice of 1 small lemon
  • 2 tbsp tamari or soy sauce
  • 1 tsp tomato paste
  • 1 tbsp sage
  • 1 tbsp thyme
  • 1 tsp sea salt
  • 6-7 cups of mushrooms (use a mix! I used white and portobello)
  • 1-2 tbsp white wine vinegar
  • ¾ cup green peas
  • ¼-1/2 cup chopped parsley

  • Easy Creamy Garlic Sauce:
  • 2 cups cashews, soaked at least 2 hours in water, then strained
  • ¾ cup water
  • juice of 1 lemon
  • 2 cloves garlic
  • 1 pinch of sea salt
Instructions
  1. Cook pasta 2 minutes less than what is recommended.
  2. Oil-free sauté onions: Heat up a deep dish pan to medium, then add the onions. Sauté until translucent, adding a bit of broth as you go to prevent sticking.
  3. Add 3 tbsp of flour and ¼ cup of broth to the pan and whisk until combined.
  4. In a bowl, make a broth mixture by mixing together the tomato paste, tamari, lemon and 2½ cups of the broth.
  5. Add broth mixture to the heated pan a little bit at a time, stirring periodically as you go. Mix until it is bubbling and thickened slightly (about 5-10 minutes).
  6. Meanwhile, make your creamy garlic sauce: Add all sauce ingredients to your high-speed blender and blend until very smooth (at least a couple of minutes).
  7. Add ½ cup of the garlic sauce, plus the thyme, sage and salt to the pan, mix until combined.
  8. Add all mushrooms to the pan to simmer. Cover with your lid for a few minutes to cook them down.
  9. Add the white wine vinegar and 1 tbsp of the flour if you feel you need to thicken it more. Mix to combine.
  10. Add green peas and parsley, let cook for 2 more minutes.
  11. Mix in the pre-cooked pasta.
  12. Serve it up with a drizzle of creamy garlic sauce and a sprinkling of parsley!

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

We love seeing your recipes.

… and if you want more:

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

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Cheezy Chickpea Tahini Drizzle

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Ahhhh the feeling of having that something in the fridge that will make any meal taste and look gourmét … Well, make this, and then you’ll get that warm fuzzy feeling. That feeling of… no matter what I make… it’s going to taste fantabulous with this drizzle-y goodness. This cheezy chickpea tahini drizzle is up there as one of my faves at the moment!

I love this because it’s not as heavy as making a tahini-only sauce.

Adding those chickpeas makes the sauce go further…meaning I can smother my dish even more liberally.

It really is all about the sauce. Dinners can be so incredibly easy when you have a pre-cooked grain, protein (bean, legume, tempeh, tofu), a bunch of greens or sprouts, and a whole lot of sauce.

Pro tip:

Each week, switch up the sauce, cook up a couple different grains and proteins, and use what ever raw veggies and greens that are on sale…and you have a quick, throw-together, uber nutritious, super delicious, stress-free DINS. You could even wrap this up and take it out to lunch.


Cheezy Chickpea Tahini Drizzle
 
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An everything sauce to pump up that gourmét chef in you!
Author:
Recipe type: sauce, drizzle, dip
Serves: 1 cup
Ingredients
  • ⅓ cup tahini
  • ⅔ cup chickpeas
  • 1 clove garlic
  • 1 tsp onion powder
  • 3 tsp tamari
  • 1 tbsp curry powder
  • juice of 1 lemon
  • ½-3-4 cup water
Instructions
  1. Blend all ingredients until smooth! I used the smaller blender attachment for my high speed blender. Add just enough water for it to be the consistency that you can drizzle.

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

I love seeing your recipes.

…Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

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Nacho Cheeze Fries… with a secret ingredient | Vegan + GF

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Cheezy Poutine? Potato Nachos? Secretly Nutritious Cheese Fries? I DID NOT KNOW what to call this masterpiece. But, I think Nacho Cheeze Fries says it all, ya?

It’s nachos, but with fries.

It’s cheezy, but it’s a special cheeze sauce.

It’s mega nutrient-dense with the hidden ingredient of… red lentils!!!!

Red lentils are nutritional powerhouses, plus they have the magic ability to morph into a creamy sauce. In other words, they deserve to be the star secret ingredient to most things, especially this super delish, comfort-food kinda meal.

If you’re looking for a sneaky way to pump more plant protein into your kids (and yourself), look no further.

This is a good one for a back to school week dinner in 30 minutes. 

Serve it up with a side salad, or integrate the salad into the meal by wrapping each cheezy fry in a romaine leaf (my go-to lazy dinner).

You can get creative with your toppings too. I used smoked tofu (found at most grocery stores), for some smokiness and ‘meatiness’, and green onion to keep it fresh. Go for it though! Here’s some more ideas for toppers:

  • corn
  • beans
  • edamame
  • red pepper
  • artichokes
  • sautéed mushrooms
  • caramelized onions
  • veggie ground
  • cashew sour cream
  • pulled jackfruit

What ever you do, please show me by tagging @hookedonplants on instagram. I love seeing your recipes!


Nacho Cheeze Fries with a secret ingredient
 
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Satisfying in flavour and comfort, with secretly hidden nutrition! These nacho cheeze fries are a fun switch up to the typical nacho platter, with red lentil cheese sauce stealing the show. (Prep time doesn't include the optional lentil soaking)
Author:
Recipe type: dinner, lunch, snack
Serves: 4
Ingredients

  • Fries:
  • 4 russet potatoes OR 2 large sweet potatoes, rinsed, scrubbed and dried, then sliced in ¼ inch thick fry shape
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp avocado or coconut oil
  • ½ tsp sea salt or Himalayan salt

  • Toppings:
  • ½ block smoked tofu, diced
  • 2 green onions, diced
  • 1 jalepeno pepper, sliced in thin rounds
  • Salsa of choice for the side

  • Red Lentil Cheese Sauce:
  • 1 cup red lentils (soaked a few hours if possible, then rinsed, for best nutrition and digestion)
  • 1½ cup water or veggie stalk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp salt
  • ½ cup nutritional yeast
  • ¼ cup soy milk, unsweetened, unflavoured
  • **optional: ¼ cup vegan mayo for extra creaminess
Instructions
  1. Pre-heat oven to 425°F
  2. Mix the chopped potatoes with the oil and spices (except the salt!) in a bowl until evenly coated. Spread them out on a parchment-covered (or reusable baking sheet-covered) baking pan so they aren't touching each other!
  3. Bake for 30-40 minutes, on the middle rack, flipping the fries over half way through.
  4. Season with salt when they're done.
  5. Meanwhile, cook the lentils: Add the lentils to the pot with 1½ cups liquid, bring to a boil, then simmer for 10 minutes (15 minutes if they weren't pre-soaked)
  6. Make the Red Lentil Cheeze Sauce: add the cooked lentils, garlic powder, onion powder, salt, nutritional yeast, mayo (if using), and soy milk to your blender and blend until smooth. Once blended, mix in the smoked tofu chunks.
  7. Layer it up to serve! Fries first, then cheeze sauce, then green onion and jalepeno. Enjoy!

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