This is it: the recipe for anyone who thinks they can’t give up meat.
Important notes: 1. This recipe makes an 8″ x 8″ pan of lasagna (six pieces, or four if you’re Garfield). 2. You’ll need to make one batch each of cashew ricotta and cashew parmesan cheese before you begin. 3. You can absolutely use your favorite sauce from a jar. If you want to go all out, make your own — or make my classic marinara.

Traditional "Meat" Lasagna

 

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Author: APB: Eats

Ingredients

• 1 batch of cashew ricotta (recipe at APB: Eats)
• 1 batch of cashew parmesan (recipe at APB: Eats)
• 2 tablespoons dried parsley (or around 4 tablespoons of fresh)
• 1 teaspoon dried basil (or 2 teaspoons finely chopped fresh)
• ¼ cup cashew parmesan
• 1 medium onion, diced
• Olive oil
• 1 package (around 12 ounces) meatless crumbles (such as Lightlife Smart Ground)
• 8 lasagna noodles (traditional noodles, NOT the precooked, no-boil ones!)
• 2¼ cups of marinara sauce (your favorite from a jar or homemade)

Instructions

1. Make one batch of cashew ricotta and one batch of cashew parmesan cheese.
2. To the cashew ricotta, stir in the parsley, basil, and cashew parmesan cheese. Cover and refrigerate while you complete the rest of the steps.
3. In a pan, sauté diced onion in a little olive oil or water over medium heat, just until it's translucent. Mix in the meatless crumbles and cook according to package instructions.
4. Cook 8 lasagna noodles according to package instructions. Important: Unless you managed to find lasagna noodles meant for an 8" x 8" pan, you'll need to cut each one to fit. Be sure to cut each noodle with only a single slice, holding on to every "scrap." When you're doing the layering in step 5, you'll put two "scraps" together to form one full noodle when you run out of the longer pieces. (See? No waste!)
5. Preheat oven to 375 degrees. Spread ¼ cup of marinara in the bottom of the pan (so the noodles won't stick). Place three noodles in the pan, slightly overlapping them. Going all the way to the edges (on everything you layer), spread a heaping ¾ cup of cashew ricotta over the noodles using a spoon, spatula, or your very clean fingers. Spread around ⅓ of the meatless crumbles/onion mixture on top of that. Spread ½ cup of marinara on top of that. Repeat these steps three times, ending with three noodles. Top those noodles with the remaining ½ cup marinara. Cover with aluminum foil and bake for 40 minutes. Let stand about 10 minutes before shaking more cashew parmesan on top and serving (with your favorite salad!).

Notes

1. This recipe makes an 8″ x 8″ pan of lasagna (six pieces, or four if you can really put away lasagna).
2. You’ll need to make one batch each of cashew ricotta and cashew parmesan cheese before you begin. Get the recipes at APB: Eats.
3. You can use homemade sauce or your favorite from a jar, or make my marinara recipe from APB: Eats.

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“Cacciatore” means “hunter” in Italian. (You mushroom hunters will be especially excited about this dish.)
Tip: Take five minutes to make a batch of cashew Parmesan cheese (pictured) — delicious sprinkled on top! Serve pasta with a side salad and your favorite rustic bread.

Mushroom Cacciatore with Campanelle Pasta

 

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"Cacciatore" means "hunter" in Italian. (Mushroom hunters will be especially excited about this dish!) Tip: Take five minutes to make a batch of cashew Parmesan cheese (recipe below) -- delicious sprinkled on top! Serve pasta with a side salad and your favorite rustic bread.

Author: APB: Eats

Ingredients

• 1 tablespoon olive oil
• ½ cup vegetable broth
• 32 ounces mushrooms, sliced
• 2 cups finely chopped yellow onion
• 1 cup finely chopped celery
• 1 cup finely chopped carrot
• 2 cloves garlic, minced
• ¼ cup (packed) chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 large bay leaf (do not omit this!)
• 2 teaspoons fine sea salt (plus more to taste)
• Black pepper (to taste)
• Pinch of red pepper flakes (optional)
• 28-ounce can organic Italian-style peeled whole tomatoes
• 8-ounce can tomato sauce
• ½ cup dry red wine
• 1 pound campanelle pasta (or pasta of choice -- see Notes)

Instructions

1. Heat olive oil and vegetable broth in a 5- or 6-quart pot. Add mushrooms and stir to coat. Cook mushrooms down for 5 to 7 minutes on a medium heat, stirring occasionally.
2. Add onion, celery, carrot, garlic, parsley, basil, bay leaf, salt, black pepper, and red pepper flakes (if using) to pot. Stir everything to combine, being careful not to break the bay leaf. Cook for 5 to 7 minutes more.
3. Pour the Italian-style peeled whole tomatoes into a medium-sized bowl and use your hands (or a potato masher or a wooden spoon) to break them up.
4. Add the Italian tomatoes, tomato sauce, and red wine to the pot of vegetables. Bring to a boil, then reduce heat and simmer on low for 50 minutes or so, stirring occasionally, until sauce thickens and vegetables are tender.
5. Cook pasta following package direction time for al dente pasta. Drain and transfer to a large bowl.
6. Remove the bay leave from the mushroom cacciatore, pour over pasta, and toss to coat.
7. Top with cashew Parmesan cheese and serve with baby arugula with balsamic (or your favorite side salad) and a fresh rustic bread.

Notes

Choose your favorite pasta for this dish, but keep in mind that chunky vegetable sauces like this one tend to go best with short pastas, which have crevices to trap the sauce and veggies!

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The best part of this dish is that it’s endlessly adaptable: make it sweeter, make it spicier, change the vegetables, add tofu — even serve it hot or cold. 

Soba Noodles in Peanut Sauce

 

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The best part of this dish is that it's endlessly adaptable: make it sweeter, make it spicier, change the vegetables, add tofu -- even serve it hot or cold.

Author: APB: Eats

Ingredients

• 1 cup vegetable broth (1/3 cup reserved)
• ½ cup all-natural peanut butter (chunky or creamy)
• 2 tablespoons grated fresh ginger
• 2 tablespoons tamari (or soy sauce)
• 2 tablespoons coconut sugar (or sweetener of your choice)
• ¼ teaspoon red pepper flakes (note: this amount will provide only a very slight kick; increase heat as desired)
• 2 teaspoons minced garlic (2-3 cloves)
• 1½ cups carrot, peeled and chopped
• 1½ cups red bell pepper, chopped
• 2½ cups broccoli (cut into bite-sized florets)
• 2½ cups cauliflower (cut into bite-sized florets)
• 10- to 12-ounce package organic soba noodles
• Crushed roasted peanuts, diced scallions, and chopped fresh cilantro for topping (optional but recommended)

Instructions

1. In a medium-sized bowl, combine ⅔ cup of vegetable broth, peanut butter, ginger, tamari (or soy sauce), sugar, red pepper flakes, and garlic. Whisk until everything is well combined. Taste and adjust sweetness or heat if desired. Set aside.
2. Cook soba noodles as directed on package. Be sure to rinse noodles in cold water after draining.
3. In a large pan, heat reserved ⅓ cup vegetable broth. Add carrot, bell pepper, broccoli, and cauliflower to pan, and cook over a medium heat for 7 minutes, or until vegetables are just tender (don't overcook -- unless you have a thing for mushy veggies).
4. In a large serving bowl, toss together the noodles, cooked vegetables, and sauce. Top with crushed roasted peanuts, diced scallions, and chopped fresh cilantro. Serve immediately. (Alternatively, you can serve this as a cold dish. Before adding toppings, simply cover and refrigerate for an hour or two.)

Notes

This dish will easily serve a family of four (well, depending on everyone's appetites). You can always halve this dish if you prefer, or make the full recipe and have cold soba noodles for lunch the next day!

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Tofu, Western style. Pictured with white rice, but makes a classic U-S-A dinner when served with salad, baked potato, and your favorite green veggie. 

London Broil Marinated Tofu

 

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Serve with salad, baked potato, and your favorite green veggie for a classic Western-style dinner.

Author: APB: Eats

Ingredients

• 1 pound (16 ounces) organic, non-GMO extra-firm tofu (pressed; see Notes)
• 6 large garlic cloves, minced
• 2 tablespoons + 2 teaspoons balsamic vinegar
• ¼ cup freshly squeezed lemon juice
• ¼ cup whole grain or Dijon mustard
• ¼ cup agave nectar (or other sweetener of your choice, though you may have to adjust amount)
• ¼ cup olive oil
• 1 tablespoon + 1 teaspoon vegan Worcestershire sauce (I use Annie's Naturals)
• 1 tablespoon + 1 teaspoon tamari (or substitute soy sauce, if gluten is not a concern)
• 2 teaspoons dried oregano
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme leaves
• Pinch of red pepper flakes
• Salt and pepper to taste

Instructions

1. Slice tofu into bite-sized cubes and place in a plastic storage container.
2. Place all of the remaining ingredients in a bowl and whisk together with a fork. (Tip: If you're unsure of how much salt and pepper to add to the marinade, skip it -- you can shake salt and pepper directly onto the tofu once it's in the pan cooking.)
3. Pour half of the marinade over the tofu (reserve the other half) and lightly toss to coat all the pieces. Seal the storage container and marinate for 20 to 30 minutes.
4. Drain tofu, returning the marinade from the tofu to the reserved marinade.
5. Add a few spritzes of olive oil to a large pan and place over high heat. Cook tofu a few minutes on each side until golden brown (if you skipped adding salt and pepper to the marinade, now's the time to shake some on the tofu).
6. Remove pan from heat and allow tofu to rest for 1 minute. Pour reserved marinade over tofu in hot pan, and quickly toss to coat.
7. Transfer tofu to a serving dish and serve immediately.

Notes

Tofu is made with water and packed in water, so it's crucial that you drain and press it before attempting to cook with it. (I avoid this step by buying vacuum-packed extra-firm tofu whenever possible. Trader Joe's carries it as of the time of this recipe post!) If you can't find vacuum-packed (and don't have a tofu press), simply line a plate with paper towels, place the tofu block on the paper towels, and put another layer of towels on top of the tofu. Put another plate or a cutting board on top of the paper towels. Weigh it down with heavy books or cans. Drain the water that has been pressed out of the tofu every thirty minutes or so.

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Possibly the ultimate in comfort food. 

Veggie Pot Pies

 

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Possibly the ultimate in comfort food.

Author: APB: Eats

Ingredients

• 1 batch of vegan biscuits (here's my super-easy perfect biscuit recipe)
• 1 to 2 teaspoons olive oil
• 1 cup red or yellow onion, diced
• 2 garlic cloves, minced
• 2 tablespoons of cornstarch (+ 2 tablespoons of water)
• 1 cup red-skinned potato (skin left on), diced
• 1 tablespoon cooking wine or white wine
• 2 cups vegetable broth
• ¼ cup almond milk
• 1 teaspoon dried thyme leaves
• 1 teaspoon parsley
• 2 bay leaves
• 1 cup frozen mixed vegetables (carrots, peas, corn, green beans, whatever you like) or substitute 1 cup of fresh mixed vegetables (diced) of your choice
• Sea salt and black pepper
• 1 to 2 tablespoons non-dairy butter (I use Earth Balance)

Instructions

1. Preheat oven to 425 degrees F.
2. Start by mixing up one batch of perfect biscuits. Cut the biscuits out and set them aside, leaving them unbaked.
3. In a medium pan, heat 1 to 2 tablespoons of olive oil. Add onion and garlic and cook until soft and translucent, about 2 minutes. While the onions and garlic are cooking, in a small bowl, stir together the cornstarch and water until it's smooth and no lumps remain. Set aside.
4. Add potatoes and wine to the onion pan, season with salt and pepper, and cook for 5 minutes, stirring frequently.
5. Add the vegetable broth, almond milk, thyme, parsley, bay leaves, and cornstarch + water mixture to the pan. Bring to a boil, reduce heat, and cook for 3 to 4 minutes.
6. After the sauce has thickened, add the frozen mixed vegetables (or fresh vegetables) to the pan. Season with additional salt and pepper to taste (I recommend starting with ¼ teaspoon of salt and a few shakes of pepper, tasting, and adding more as necessary; make sure to season well so that your sauce is not bland). Cook the entire mixture on a low heat for another 5 minutes or so. Remove from heat and discard the 2 bay leaves.
7. Set 6 ramekins on top of an aluminum-foil-covered baking sheet (this will catch any overflow). Divide the mixture evenly between the 6 ramekins. (If you prefer, you can skip the individual ramekins and pour the mixture into an 8" x 8" baking dish.)
8. Top with biscuits and brush each biscuit with melted vegan butter.
9. Bake for 15 to 17 minutes (until biscuits are golden and you see the filling bubbling up). Let cool for a few minutes before serving.

Notes

Ramekins are small, and really only provide a few bites. I suggest doubling this recipe (and using a baking dish if you don't have 10-12 ramekins) if you're feeding more than two or three people or you want leftovers!

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The hearts of your pulled-pork-loving buddies will skip a beat. 

BBQ Pulled Jackfruit Tacos

 

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The hearts of your pulled-pork-loving buddies will skip a beat.

Author: APB: Eats

Ingredients

• 1 20-ounce can of young green jackfruit in water or brine (not in syrup!)
• ½ cup chopped shallots (or yellow onion, if you prefer)
• 2 teaspoons olive oil
• 1 tablespoon certified-vegan brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ¼ to ½ teaspoon of cayenne pepper (or more to taste; if your BBQ sauce has a kick, you may not want to go too heavy on the cayenne)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon celery salt
• 1 teaspoon dried oregano
• ½ cup barbecue sauce (plus more for dressing tacos)
• ¼ cup water
• Tortillas or taco shells (whatever your preference)

Toppings:

• Avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings

Instructions

1. Drain, rinse, and dry jackfruit. Cut off the hard, center core portion of the fruit (just as you would cut off the center core of a pineapple wedge) and discard. Place in mixing bowl. Use a fork to somewhat shred the chunks of jackfruit (you don't have to go crazy; as it softens while cooking, you'll be able to further shred it). Set aside.
2. In a small bowl, mix together brown sugar, paprika, salt, cumin, chili powder, cayenne pepper, onion powder, salt, and oregano. Pour this mixture over the jackfruit and toss to coat.
3. In another small bowl, whisk together barbecue sauce and water.
4. In a skillet, heat olive oil and saute shallots for 2-3 minutes. Add the seasoned jackfruit and cook for 3 minutes, stirring frequently so as to get the jackfruit fully colored by the spices.
5. Add the barbecue sauce mixture to the skillet and cook, covered, on a low heat for 20 minutes (until jackfruit is tender), stirring occasionally to make sure it doesn't stick to the pan or burn.
6. Heat up your tortillas or taco shells, and spoon out a generous portion of the barbecued jackfruit on top, adding a bit more barbecue sauce if desired. Garnish with slices of avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings.

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Yes — you should definitely buy fresh cranberries while you can.
Tip: Serve with your favorite salad for a hearty, satisfying dinner.

Cranberry Farro with Smoky Tempeh, Green Onions, and Toasted Pecans

 

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Serve with your favorite salad for a hearty, satisfying dinner.

Author: APB: Eats

Ingredients

• 1 cup dry farro
• ½ teaspoon salt
• ½ cup halved fresh cranberries
• 2 teaspoons granulated sugar
• ½ cup thinly sliced green onions
• ½ cup chopped fresh parsley (loosely packed)
• ½ cup pecan pieces
• 6 ounces smoky tempeh, cut into bite-size pieces (I use Organic Fakin' Bacon Tempeh Strips from Lightlife)
• Olive oil

Instructions

1. Cook the farro according to label instructions, using half water, half vegetable broth (if you don't have veggie broth, using only water is fine). Drain farro thoroughly, transfer to serving dish, and fluff with a fork along with ½ teaspoon salt.
2. Cut cranberries in half and toss in 2 teaspoons of granulated sugar. Set aside.
3. In a skillet with just a splash of oil, heat smoky tempeh over medium heat until hot all the way through. Toss in the pecan pieces and keep everything in the pan moving so the pecans don't burn, about 2 minutes.
4. Mix tempeh and pecan mixture along with green onions and parsley into farro. Toss in cranberries. Drizzle with just a touch of olive oil, if desired. Serve immediately.

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Tender, crispy, savory, creamy, and sweet all meet up for dinner.

Rosemary Cauliflower Steaks with Cauli-Avocado Purée and Caramelized Onions

 

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Tender, crispy, savory, creamy, and sweet all meet up for dinner.

Author: APB: Eats

Ingredients

• 2 heads of cauliflower (to make 4 thick cauliflower steaks + cauliflower purée)
• 1 to 2 tablespoons dried rosemary (depending on size of steaks)
• 1 teaspoon salt, plus more to taste
• Freshly ground black pepper to taste
• 2 to 3 tablespoons Earth Balance spread
• ½ to ¾ cup avocado
• 2 garlic cloves
• 2 red onions, thinly sliced

Instructions

1. Preheat oven to 400 degrees.
2. Remove leaves and trim stem end of cauliflower heads, leaving core intact (this is important -- this is what holds the cauliflower steaks together). Place cauliflower, core side down, on a work surface. Using a large knife, slice cauliflower directly down the center of the core (so you have 2 halves). Cut one 1-inch steak out of each half, slicing just to the left and then just to the right of the center core to get steaks. Set steaks aside.
3. Take all of the remaining cauliflower florets (that are not part of the 4 steaks) and place in a large pot. If some florets are very large, chop them down a bit first. Cover florets with water, place pot on stove top, cover, and bring to a boil (just as you would do for mashed potatoes). Once water is boiling, reduce heat and boil until cauliflower is very soft (a fork goes in without pressure).
4. Place red onion slices into a skillet with a drizzle of olive oil and salt and pepper to taste. Cook until they become deep purple, stirring frequently (about 30 minutes).
5. While florets are boiling, melt Earth Balance and stir in dried rosemary, ½ teaspoon of the salt, and freshly ground black pepper. Using a pastry brush, brush this mixture onto both sides of cauliflower steaks, including the steaks' sides. Heat a cast-iron skillet (or a regular pan, if you don't have one) until it's very hot. Working in 2 batches, pan-sear cauliflower steaks until golden brown, about 3-5 minutes per side (or longer if you prefer them darker). Transfer steaks to a baking sheet. Roast cauliflower steaks until tender, about 10-15 minutes.
6. While the steaks are roasting in the oven, drain the finished cauliflower florets. Place florets in a food processor with ½ to ¾ cup avocado, 1 to 2 garlic cloves, ½ teaspoon of the salt, and freshly ground pepper. Purée until creamy and smooth. (You may have to do this in 2 batches if your food processor's bowl isn't large enough.) Serve immediately.

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NYC apartment = no grill. By all means, use one if ya got one.
Tip: Serve with arugula and tomatoes splashed with balsamic vinegar, and cranberry wild rice with toasted almonds and pumpkin seeds (pictured). Or, choose your favorite flavorful side dish and salad.

Pan-Seared Portobellos with Marjoram and Thyme

 

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These could be grilled instead of pan-seared if you prefer. Serve with your favorite flavorful side dish and salad.

Author: APB: Eats

Ingredients

• 4 portobello mushrooms, cleaned and stems trimmed to be flush with caps
• ⅛- ¼ cup Earth Balance or olive oil (depending on size of mushrooms)
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried marjoram leaves
• salt and freshly ground black pepper, to taste

Instructions

1. In a large skillet, place Earth Balance or olive oil, thyme and marjoram. Heat until mixture begins to bubble.
2. Add mushrooms (with the top side down) and reduce to medium heat. Cover, and cook 3 minutes. Turn mushrooms and cook flip side until tender when pierced with a knife (3-5 minutes).
3. Serve hot -- whole, sliced in half, or sliced in strips.

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Pair with garlic rice, Southern cornbread, or tortilla chips for the perfect sweet + savory combination.
Tip: Try my easy cornbread recipe — it’s, um, easy. Plus, golden, fluffy, and perfect with chili.

Sweet and Simple Chili Con 'Carne'

 

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Pair with garlic rice, Southern cornbread, or tortilla chips for the perfect sweet + savory combination.

Author: APB: Eats

Ingredients

• 1 tablespoon Earth Balance (or other vegan butter)
• 1½ cups chopped yellow onion
• 1 cup peeled and chopped carrot
• 1 cup chopped celery
• 2 cloves garlic, minced
• ½ cup vegetable broth
• 2 tablespoons freshly squeezed lemon juice
• 1½ teaspoons of sea salt
• ½ teaspoon dry mustard
• 2-4 tablespoons of chili powder (depending on heat preference -- add even more if desired)
• 1 teaspoon distilled white vinegar
• ¾ cup homemade ketchup (get my recipe here, or use your favorite store-bought artisanal ketchup (Heinz or grocery-store brands could be overpowering)
• 2 teaspoons vegan Worcestershire sauce (such as Annie's Naturals)
• 1 tablespoon + 1 teaspoon vegan brown sugar
• 1 quart tomato juice
• 2 15.5-ounce cans of dark red kidney beans, rinsed
• 12 ounces of vegan 'beef' crumbles (such Beyond Meat, Gardein, or Smart Ground), browned in a skillet

Optional toppings:

• Scallions, cilantro, diced jalapenos, chopped avocado, non-dairy sour cream, non-dairy cheese... (you get the idea)

Instructions

1. In a large, deep skillet, heat the Earth Balance until melted. Add the the onion, carrot, celery, and garlic to the skillet and sauté for 5 minutes. Don't allow garlic to burn.
2. Add the vegetable broth, lemon juice, salt, dry mustard, chili powder (I recommend starting with 2 tablespoons and adding more to taste as chili cooks), vinegar, catsup, Worcestershire sauce, brown sugar, and tomato juice to the skillet. Combine everything with a wooden spoon. Cover and simmer on low for 20 minutes, stirring occasionally.
3. Add kidney beans and browned vegan beef crumbles. Simmer for another 10-15 minutes. Taste chili, and add more heat, salt, or sweet if desired.
4. Top with whatever you love, and serve with rice, Southern cornbread, or tortilla chips.

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Not familiar with strascinati? It’s made by dragging small pieces of dough by hand.
Note: Be sure to make a batch of basil-cashew pesto first — this recipe calls for it!

Pesto Strascinati with Sauteed Portobellos

 

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Not familiar with strascinati? It's a pasta that's made by dragging small pieces of dough by hand. Note: Be sure to make a batch of basil-cashew pesto first -- this recipe calls for it!

Author: APB: Eats

Ingredients

• 1 batch of basil-cashew pesto (get the recipe at APB: Eats)
• 5 portobello mushrooms, stems removed and sliced into ¼-inch-thick slices
• 1 pound of strascinati pasta (such as Bela Italia's Strascinati Pugliesi)
• 3 teaspoons Earth Balance spread
• 1 teaspoon good-quality olive oil
• Salt and pepper to taste
• Red pepper flakes to garnish

Instructions

1. In a large pot, cook pasta according to bag or box directions. Drain and return to pot.
2. Add the basil-cashew pesto to the pasta and toss carefully to distribute the pesto evenly.
3. In a large skillet, heat Earth Balance spread and olive oil over medium heat. When the mixture is hot, add portobello slices, season with salt and pepper to taste, and saute for around five minutes.
4. Add the portobellos to the pot of pasta and toss again. Garnish with red pepper flakes for a little heat and color, if desired.

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