Easy + Delicious Plant Based Recipes!
Let's cook some easy plant based recipes that you can prep for lunch or dinner this week! Summery Panzanella Salad and Creamy Lemon Pasta 🍋 Click https://wildgrain.com/NIKKIVEGAN + use code NIKKIVEGAN for $30 off Wildgrain and FREE vegan croissants in every box!
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Recipes
Panzanella Salad Recipe
Ingredients:
3 large tomatoes
1/2 an English cucumber
1/2 red onion
12 katama olives, pitted
12 basil leaves
1/2 sourdough bread loaf
1 tbsp olive oil
2 pinches of salt
Dressing
1 tbsp chopped Calabrian chilis (more if you like it spicy)
1/4 cup lemon juice
1/3 cup extra virgin olive oil
1/4 tsp sea salt
1/4 tsp garlic powder
1/4 tsp black pepper
Directions:
Preheat the oven to 400 degrees. Then cut the bread into large bite-sized cubes and place on a cookie sheet. Drizzle with 1 tbsp of olive oil and sprinkle with two pinches of salt. Toss to coat and then bake for 10-15 minutes or until golden brown. Then remove from the oven and set aside to cool completely.
Next, cut the tomatoes into wedges. Then thinly slice the cucumbers and onions, and cut the olives in half. Add the veggies and olives to a large mixing bowl, and then tear the basil into large pieces and add it to the bowl too. Toss in the croutons and set aside.
Mix the dressing ingredients in a small bowl, whisk well and pour over the vegetables and croutons. Toss, taste, and add more salt and pepper if needed.
Let sit for 10-15 minutes and enjoy!
Homemade Crouton variations. Choose one or mix it all in!
add 1/2 tsp garlic powder and 1/2 tsp red pepper flakes
add 1/2 tsp dried Italian seasoning + 2 tbsp vegan parmesan cheese
Vegan Lemon Pasta Recipe
Ingredients:
1 lb pasta
4 tbsp vegan butter
6 level tbsp all-purpose flour
1/2 tsp lemon zest, just the yellow part (any white will make it surprisingly bitter)
3 cups almond milk
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 - 1/2 tsp red pepper flakes (optional)
1 tsp nutritional yeast
2/3 cup shredded vegan parmesan cheese
1-2 tbsp lemon juice
Optional topping:
1/2 cup breadcrumbs
2 tsp olive oil
1/8 tsp salt
1/8 tsp garlic powder
Directions:
If you're planning on topping the pasta with breadcrumbs then start here, otherwise skip the to the next step. Combine the breadcrumbs in a bowl with olive oil, salt, and garlic powder. Mix well and spread onto a cookie sheet. Bake for 5-10 minutes at 400 until lightly crispy, then set aside to cool. I'd do this step first before starting the pasta, as the breadcrumbs will get crispier as they cool.
Next, bring a large pot of water to a boil and add a pinch of salt. Once boiling, add the pasta, stir and let cook for 10-11 minutes or until tender.
In the meantime, place a large frying pan on the stove and set to medium high heat. Add the butter and flour and whisk into a thick paste. Add the lemon zest. Then add the almond milk in gradually, a splash at a time, while whisking continuously to thin out the paste. Repeat with the remaining almond milk.
Tip: Allow the sauce to thicken slightly before adding more almond milk, and continue whisking until all of the almond milk is incorporated. This should take about 3-5 minutes.
Simmer until the sauce is the consistency of Alfredo Sauce and then turn off the heat. Add the salt, garlic powder, black pepper, red pepper flakes, nutritional yeast, and vegan parmesan cheese. But don’t add the lemon until the very end :)
Once the pasta is cooked, ladle out 1/2 cup of pasta water into a mug and set aside. Then drain the pasta and add the noodles to the sauce along with 1/4 cup of the reserved pasta water. Turn the heat to medium, toss the pasta until it's nicely coated in the sauce and add a little more pasta water if the sauce looks too thick. Then add 1 tbsp lemon juice. Mix well.
Taste and add more salt or more lemon juice to taste and serve with more vegan parmesan and breadcrumbs on top! Enjoy!
More plant based recipes you might like:
Leek and Sausage Pot Pie: https://a.co/d/7aGgH7m
Cozy Chickpea and Spinach Casserole: https://nikkivegan.com/cozy-chickpea-...
Vegan Meatloaf: https://nikkivegan.com/vegan-meatloaf/
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0:00 Start
0:38 Panzanella Salad Recipe
0:50 How to make homemade croutons
1:30 Panzanella Salad Ingredients
1:52 Calabrian Chili Vinaigrette Recipe
2:10 Panzanella Salad
2:50 Wildgrain
4:45 Creamy Lemon Pasta Recipe
5:38 How to make homemade breadcrumbs
6:16 Dairy-free cream sauce for pasta
7:47 Lemon Pasta Recipe
8:26 More recipes to try!
9:02 Tag me on IG so I can see your recipes!
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MUSIC: Epidemic Sound
FTC: This video is kindly sponsored by Wildgrain