10 ingredient

This 10-Ingredient Creamy Vegan Pantry Pasta is made with just a handful of everyday pantry staples and it’ll quickly become part of your regular easy weeknight dinner rotation. It’s creamy, cheesy, and smoky and indulgent yet healthy, and guaranteed to be a crowd pleasing meal.

10-Ingredient Creamy Vegan Pantry Pasta

olive oil

yellow onion, (diced)

garlic cloves, (minced)

thyme

(180 mL) vegetable broth

reduced-sodium tamari ((gluten-free soy sauce) or soy sauce)

all-purpose flour*

(180 mL) canned “lite” coconut milk or unsweetened oat milk**

tahini

yeast

smoked paprika

kosher salt +

black pepper

Dijon mustard mustard

(170 grams) linguine, fettuccine,

Optional garnishes: chopped flat-leaf parsley, (toasted pine nuts

Bring a large saucepan of salted water to a boil. Cook the pasta until al dente.

Meanwhile, heat a medium sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, add the onions and season with a pinch of kosher salt. Cook for 5-7 minutes, stirring occasionally, until browned around the edges. Add the garlic and thyme, and stir to combine for 1 minute, until fragrant.

While the onions are cooking, pour the vegetable broth (or water) into a measuring cup or bowl and add in the tamari or soy sauce and flour. Whisk to combine until all the flour is dissolved.

Pour the vegetable broth-flour mixture into the onion-garlic mixture and whisk to combine, ensuring there are no flour clumps. It should thicken almost immediately. Reduce the heat to medium-low and pour in the coconut milk or oat milk, tahini, nutritional yeast, paprika, 1/2 teaspoon kosher salt, and black pepper to taste. Bring to a simmer and cook for 5-10 minutes, or until the sauce is thickened and very creamy, whisking occasionally.1. NOTE: if you double the recipe, you’ll probably want to cook it closer to 10 minutes.

Stir in the Dijon mustard, and taste for seasonings, adding more salt as needed. Add the hot cooked pasta directly into the sauce and toss to coat until all the pasta is coated.

https://player.vimeo.com/video/485636815?byline=0&portrait=0

A creamy vegan pasta made with just pantry ingredients!

10-Ingredient Creamy Pantry Pasta

These lemon poppyseed breakfast cookies are easy to make, require just 10-ingredients and are perfect for on-the-go! And, most importantly, they are delicious!

Gluten-Free Lemon Poppyseed Breakfast Cookies (10-Ingredients + 1-Bowl)

banana

maple syrup

lemon juice

flaxseed meal (or chia seeds)

lemon zest (plus more if desired)

vanilla extract

Bob’s Red Mill gluten-free rolled oats

almond flour

poppy seeds

baking soda⠀

salt

organic powdered sugar

In a large bowl, add in all of the wet ingredients and mix together until uniform. Tip: be sure to zest the lemon before you juice it to make the process of zesting easier for you! Set aside for 5 minutes.

In a blender or food processor, add in 1/2 cup of rolled oats and process until a flour is formed. Add the oat flour and remaining rolled oats as well as the rest of the dry ingredients to the wet ingredients and mix everything together until uniform. Cover the bowl and set it into the refrigerator to chill for 25 minutes.

Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

Roll 3 tablespoon-sized scoops of dough into balls and place them evenly spaced on the prepared cookie sheets. Press dough the dough until it is about 1/2-inch thick (as the cookies won&#8217;t spread when they bake). Continue until you have formed all of the cookies&#8211; we formed 9.

Bake for 15-17 minutes, or until golden. Remove the cookies from the oven and transfer them onto a cooling rack to cool completely.

As the cookies cool, prepare the optional glaze. Simply add the powdered sugar and lemon juice to a small bowl and whisk together until smooth.

Once the cookies have cooled, dress them with the glaze. We also like to add more lemon zest on top to give them an extra lemony kick. The glaze will set as it sits overtime but to speed up the process, you can place them into the fridge for 10 minutes. You can also eat them with the loose glaze, just be sure to have a napkin handy as it might drip. Enjoy!

Made these tonight for this week’s meal prep and they came out great as all your recipes do. Thanks for what you both do…

Baked, kid-friendly, and rich in plant-based protein, Easy Vegan Chipotle Tofu Burgers are the ideal pantry-friendly dinner. 

Easy Vegan Chipotle Tofu Burgers

extra-firm tofu (pressed, crumbled)

chia seeds

mayonnaise (vegan)

breadcrumbs

shallots

garlic powder

onion powder

mustard seed

paprika

chipotle powder

Worcestershire sauce (vegan)

Salt (to taste)

Preheat the oven to 400ºF.

Make the chia eggs: In a small bowl, mix the chia seeds with 4 ½ tablespoons water to make two chia eggs. Set aside for at least 5 minutes.

Use your hands to break up the tofu into small crumbles into a large bowl.

Add burger ingredients: Add the mayonnaise, breadcrumbs, shallots, garlic powder, onion powder, ground mustard seed, paprika, chipotle powder, black pepper, and Worcestershire sauce to the bowl. Add salt to taste. Use your hands to fully incorporate the ingredients.

Add the chia egg. Use your hands to fully incorporate the ingredients, squeezing the tofu into a dough-like mixture. Let the mixture rest for at least 5 minutes.

Form the patties: Using ½ cup measurement for each, form the patties. Transfer them to a medium baking sheet in a single layer.

Bake the patties: Bake for 10 minutes before carefully flipping the patties over. Bake for about 20 minutes more, or until golden brown on both sides. Transfer to a cooling rack for at least 5 minutes to set.

For serving: Serve with hamburger buns and desired toppings.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647203999/w529jot9ldrfvsxj6lkd.mp4

Baked, kid-friendly, and rich in plant-based protein, Easy Vegan Chipotle Tofu Burgers are the ideal pantry-friendly dinner.

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Top 3 10 ingredient recipes from across the web

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Top Tags

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The most viewed 10 ingredient recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine