creamy vegan

This dish is perfect for a brisk fall or winter evening. Cozy and satisfying. A wonderful mix of flavors. Creamy pasta with roasted butternut squash and kale comes together with sage.

Vegan Roasted Butternut Squash and Sage Pasta

oz fettuccini pasta

cashews

water

½ block of medium firm or silken tofu

lemon juice

garlic powder

onion powder

salt

olive oil

yeast

black pepper

butternut squash

sage (chopped)

kale

Boil some water and then pour it over the cashews. Let them soak for 10 minutes and drain.

Blend cashews, water, tofu, lemon juice, onion powder, black pepper, garlic powder, nutritional yeast and salt until smooth.

Alfredo Sauce

Pre-heat oven to 425 degrees

Quarter a butternut squash and take the seeds out. Lightly steam the squash for 5 minutes. Take out the butternut squash with a fork and rinse under cool water. Peel the squash  (Lightly steaming it makes it easier to peel) Cut the squash into bite-sized cubes.

Drizzle olive oil and a sprinkle of salt over the squash. Place on an oiled or lined baking sheet.  Make sure they are spread apart and have room, so they can crisp up.  If they&#39;re too close they won&#39;t crisp. Bake for 30-35 minutes.

Butternut squash

Cook the fettuccini pasta according to package about 10 minutes before the squash is done roasting. 1 minute before the pasta is done, add the kale in with the pasta to cook it. Turn off heat and drain the pasta and kale but DO NOT RINSE

In the pan you cooked the pasta in, heat oil on low heat. Add the cashew Alfredo and stir until it thickens - about 1-2 minutes. Add the pasta, kale and sage to the pan

Once the pasta is mixed well with the sauce, top with the butternut squash at the end. It has the potential to get soggy, so don't add the squash until the end

Add more salt and pepper if needed and ENJOY. If the sauce gets too thick, add a little water and a sprinkle of salt.

Putting it all together

Perfect, easy dish to bring to a summer BBQ. Easy to make and delicious vegan potato salad

Easy vegan potato salad

yellow potatoes

onion (diced finely)

celery (diced finely)

dill

vegan mayo

mustard

dill relish

black salt egg

Cover potatoes with water in a large pot.  Bring water to boil. Cook potatoes until fork tender - about 10 minutes depending on their size

Let potatoes cool completely. Run cold water over them to cool them faster. Cube potatoes after they cool (you can choose to peel them at this point or leave the skins on)

Add in the diced onion and celery

Mix together mayo, mustard, relish, salt, onion powder, garlic powder and dill in a bowl and add to the potato bowl.  Mix gently.

Optional - tear the firm tofu into chunks that resemble egg whites. Sprinkle black salt over the tofu, mix well, then add tofu to the potatoes. This is our egg replacement.  You can also add tofu without the black salt.

Garnish with paprika and more dill.

I usually always skip the potato salad at a cook out or potluck, but I decided to be adventurous and try my friend’s vegan version.  I’m so glad I did!  The dish has loads of flavor and satisfying texture.

https://www.youtube.com/watch?v=4XUAVsg9Y9I

Panicking about what to bring to a BBQ as a vegan?  Never fear!  This easy vegan potato salad recipe is the perfect dish to bring and share.  Creamy, satisfying and delicious vegan potato salad. This super simple vegan potato salad is the perfect dish to bring and share at a BBQ or is super easy to make ahead of time and take camping. Gone are the days when vegans had nothing to bring that people wouldn’t gawk at and judge (ok, almost gone). This potato salad looks and tastes just like the “real” thing. 

Easy vegan potato salad recipe https://damntastyvegan.com/blog/super-simple-vegan-potato-salad

A couple of tips for you.  My favorite potatoes to use are yukon gold and I usually opt to keep the skins on.  You can always peel them off, but a lot of the nutrition is in the skin.

If you’d like to make this a little healthier, you can use a mix of 1/2 of vegan mayo and a 1/2 cup of unsweetened plain vegan yogurt. 

Wars have been fought over whether to use sweet or dill relish in potato salad.  I’m a dill relish kinda gal, but use whatever your heart desires.  If you use sweet relish, also opt for sweet onions. 

To jazz this up a little bit, I added firm tofu sprinkled with a little bit of black salt.  Black salt is used in indian dishes and has a sulfur smell and taste.  This makes the tofu taste like eggs.  You can always leave the black salt out and this dish will still taste amazing. 

I think those are all the tips I have for you!  I hope this summer season brings you a lot of vegan BBQ’s!  Share this recipe with your friends and tell me how you liked it in the comments below. 


Five ingredient, 30 minute vegan dinner one month meal plan https://damntastyvegan.com/five-ingredient-dinners

Vegan meal inspo on instagram https://www.instagram.com/damntastyvegan/

Tofu press https://amzn.to/3feSoF4 (affiliate link)

Black salt https://amzn.to/3dS0T8v (affiliate link)

#easyveganpotatosalad #vegansummersalads #vegancampingfood

EASY VEGAN POTATO SALAD / Vegan camping and party food idea

Flavorful balsamic pasta salad. Cherry tomatoes, dairy-free feta, basil and pasta come together in a delicious homemade balsamic vinaigrette.

Easy Balsamic Pasta Salad (Dairy Free)

rotini pasta (or any small shaped pasta)

red bell pepper (diced)

cherry tomatoes (quartered (or sun dried tomatoes))

basil (chopped)

½ red onion (diced)

kalamata olives (or black olives)

vegan feta cheese (or toasted pine nuts)

can of great northern beans (or chickpeas)

balsamic vinegar

salt (or

Italian seasoning

sugar (or maple syrup)

garlic

Cook your pasta according to directions on box. Drain and rinse pasta with cool water

In a bowl, mix together all of the ingredients for the balsamic dressing. Taste and adjust seasonings if needed.

Add in the cooked and cooled pasta, and the rest of the ingredients. Gently mix.

Top with vegan feta cheese or toasted pine nuts

Creamy, comforting and delicious vegan orzo with roasted spring vegetables. Great meal to make for a dinner party and to share with friends.

Creamy Vegan Orzo with Chickpeas and Roasted Vegetables

raw cashews

vegetable bouillon cube

lemons juiced

olive oil (optional)

nutritional yeast (optional)

asparagus

sweet potato

red onion

chickpeas

leek

Steak Seasoning salt

dry orzo pasta

Boil some hot water and pour over raw cashews.  Let sit for 10 minutes

Drain the cashews and add all sauce ingredients to a blender. Blend until smooth

To make cashew cream sauce

Pre-heat oven to 400 degrees

Clean &amp; rinse vegetables, especially asparagus and leeks. Cut into bite sized pieces

Lay vegetables out on baking tray.  Add oil and steak seasoning or salt &amp; garlic powder and mix. Bake at 400 degrees for 20 minutes or until golden brown

Roast the vegetables

Cook orzo on stove to according to directions. Once cooked, drain and add back to pan.

Cook the orzo

Add lemon juice, chickpeas, cashew cream and roasted vegetables to the pan you cooked the orzo in. Taste and add more salt or seasonings if needed. Enjoy!

Mix it all together

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