USE IT UP CHALLENGE JULY 2020 RECIPES

VEGGIE LASAGNA

-oven ready lasagna noodles (use as many as you’d like!)

-3 chopped carrots

-1 chopped onion

-1 can pasta sauce

*I cooked the carrots and onions in a skillet with water to steam. Once they were cooked to my liking I layered my lasagna. Always remember to put about a half of cup of pasta sauce on the bottom of your baking dish before the layer of noodles. Bake according to the noodle package instructions

VEGAN PANCAKE BAKE

-1 bag frozen fruit

-1 1/2 cups self rising flour

-2 tbl apple cider vinegar

-1 tsp baking powder

-10 oz water

*I used a bunt cake dish for my pancake bake, but feel free to use any that you’d like. I put my frozen fruit in first, than whipped up the rest of the ingredients and poured over the fruit. Bake at 400 degrees for 20-25 minutes or until fully baked.

VEGAN TUNA SALAD

-2 can chick peas, drained and rinsed

-2 tbl vegan mayo

-4 tbl mustard (any!)

-3 tbl apple cider vinegar

-1 head of celery chopped

-sea salt (+ any other seasonings you like!)

*This is an all time favorite recipe for me and I usually just throw in whatever is in my fridge! Grapes are a favorite to add to this recipe for me too! Adding the apple cider vinegar helps to add less mayo! Put all the ingredients except for the celery into a food processor, whip a few times to combine. The salad should still be chunky. Stir in the chopped celery and store in the fridge up to 7 days

VEGAN MAC n CHEEZE

*Plantiful Kiki’s cheeze sauce:

-3 cups yukon potatoes

-1/2 cup carrots

-6 cups water

-4 tbl nutritional yeast

-sea salt

*Bowl the chopped potatoes and carrots until tender. Drain the water but reserve it off to the side. Add the veggies and seasonings to either a high speed blender or a food processor and add 1-2 cups of water. The recipes calls for 3 cups but I find this to be a little much. Add more or less as you like

For the mac n’ cheeze:

-Bowl 1 package of pasta (any that you like!)

*once the pasta is cooked, reserve 1/2 cup of the pasta water. Drain the noodles and add them back into the pot, add in the pasta water, 3 cups of vegan cheeze sauce and 2 tbl of vegan butter. You can also add more sea salt! Stir well and serve!

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