Main Dishes

Thai Noodle Bowl with Edamame

karenwpullen Main Dishes, Recipes, Salads , , , ,
Prep Time15 minutes
Cook Time10 minutes
Print Recipe

Thai Noodle Bowl with Edamame, Lime, and Spiralized Zucchini

Course: Main Course, Salad
Cuisine: Thai, Vegan
Servings: 2

Ingredients

Bowls

  • 1 cup edamame shelled
  • 1 zucchini spiralized
  • 6 ounces noodles rice, pad thai, soba, ramen, etc

Sauce

  • ½ avocado
  • ½ cup cherry tomatoes
  • ⅓ cup plant-based yogurt plain
  • 1 tablespoons Thai red chili garlic sauce
  • 2 teaspoons maple syrup
  • ½ teaspoon cumin
  • 2 tablespoons lime juice from 1/2 lime

Toppings

  • ¼ bell pepper thinly sliced
  • ¼ cup carrot shredded
  • ¼ cup peanuts chopped
  • ¼ cup green onions

Instructions

  • Combine the avocado, tomatoes, maple syrup, and yogurt in a food processor, blending until mixed. Add the Asian red chili sauce, cumin, and lime juice and blend until a creamy thick consistency is formed.
  • Cook the noodles as directed on the package. Rinse in cold water.
  • Cook the edamame as directed on the package, drain and rinse in cool water. Usually, they are boiled for 3-4 minutes then drained.
  • Spiralize the zucchini.
  • Place the noodles, zucchini, and edamame in a bowl, and mix. Pour about half a cup of sauce over them, and toss.
  • Divide evenly among bowls. Top with bell pepper, carrot, peanuts, and green onions. Drizzle a little more sauce on top. Serve with a wedge of lime.

Eggplant “Parmesan”

karenwpullen Main Dishes, Recipes, Side Dishes , , , , ,

One of my favorite sandwiches, eggplant parm is also great with pasta and some marinara sauce. It’s quick–just slice, dunk, and bake! I’ve included the ingredients for the parm-like topping too.

Prep Time10 minutes
Cook Time25 minutes
Print Recipe

Eggplant “Parmesan”

Makes a great sandwich or addition to spaghetti.
Course: Main Course, Sandwich, Snack
Cuisine: Italian, Vegan
Servings: 0

Ingredients

Eggplant Parm

  • 1 eggplant
  • 1/4 cup flour
  • 1/2 cup unsweetened plant milk
  • 1 teaspoon cornstarch
  • 1 cup panko breadcrumbs
  • 2 tablespoons vegan parmesan recipe below
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/4 teaspoon salt

Vegan Parmesan

  • 3/4 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • pinch cayenne
  • 1/4 teaspoon oregano

Instructions

Eggplant

  • Preheat the over to 400° F. Prepare a baking sheet –lightly oiled, or silicone mat, or parchment paper.
  • Slice the eggplant, about 1/2-inch thick.
  • Mix the flour, milk, and cornstarch together in one bowl.
  • Mix the panko, parm, basil, oregano, and salt in a second bowl.
  • Dunk each slice of eggplant in the flour/milk bowl, then the breadcrumbs bowl, and place it on the baking sheet.
  • Bake 25 minutes.

Vegan Parm

  • Place all ingredients in a food processor and blitz until it's a fine meal with some nutty bits.
  • Transfer to a jar. Refrigerate to keep fresh.

Notes

For a sandwich, place 2-3 slices on a crusty roll, drizzle with warmed marinara sauce and sprinkle with extra parm. I like to add a little shredded cabbage for crunch but that’s just me!

Asian-Style Pepper “Steak”

karenwpullen Main Dishes, Recipes , , , ,

Stir-fried soy curls, onions, peppers, and green beans are mixed with a punchy brown sauce.

Prep Time20 minutes
Cook Time10 minutes
Print Recipe

Vegan Pepper & Onions “Steak”

Course: Main Course
Cuisine: Chinese, Vegan
Servings: 4

Ingredients

  • ½ bag Butler soy curls
  • 2 cups vegetable broth
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • 1 cup green beans trimmed, cut in half

Sauce

  • ¼ cup soy sauce
  • ¾ cup water
  • 1 tablespoon maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 1 inch knob fresh ginger

Instructions

  • Heat the vegetable broth and pour over the soy curls to hydrate them for 10 minutes.
  • Slice the onions and peppers into thin strips. With the green beans, cook in a sauté pan until they are soft and starting to brown. Add a bit of water if they start to stick.
  • Mince or grate the ginger. Put all the sauce ingredients into a bowl and whisk together.
  • Drain the soy curls and add them to the sauté pan. Stir to combine and cook 2 more minutes until the soy curls start to brown.
  • Add the sauce. Cook and stir until the sauce thickens.

Notes

Serve over rice.