creamy vegan sauce

This high protein lemon loaf packs a whopping 9 grams of protein per slice! It is vegan, gluten free, refined sugar free and made in one bowl! This loaf is moist and fluffy, lemony and sweet and best of all is made with wholesome ingredients!

High Protein Vegan Lemon Loaf (Gluten Free & RSF)

Almond Flour

Flour

Lemon Merengue Protein Powder from Outcast Foods

Tapioca Flour

1½ tsp Baking Powder

Agave

Lemon

Unsweetened Applesauce

Plant Milk

Add your dry ingredients into a large bowl and mix well.

Add in the wet ingredients on top of the dry ingredients and mix until combined, but be careful not to overmix.

Grease or line a loaf pan then pour the batter into the pan.

Bake at 350f for 50 minutes - 1 hour. The outside should be golden brown and you should be able to stick a toothpick inside and have it come out clean.

Take the lemon loaf out of the oven and let it sit for at least one hour. The loaf will continue to cook in the pan and if you slice into it too early it will be very gummy.

Optional: Top the loaf with a lemon glaze. Whisk together ½ cup powdered sugar with ½ tbsp of lemon juice and some lemon zest. If using a glaze make sure the loaf has cooled completely to room temperature otherwise it will melt all over the loaf.

A delicious caramelized onion pasta casserole that anyone can make!

One Pan Caramelized Onion Pasta

yellow onions (sliced)

garlic (top sliced off)

tomatoes (chopped)

salt

tsp black pepper

paprika

parsley

coconut milk

farfalle pasta (cooked)

parsley (chopped)

basil (chopped)

lemon (juiced)

Preheat the oven to 400F.

To a casserole dish, add the onions, sun dried tomatoes, paprika, salt, pepper and dried parsley. 

Toss, and then place the whole garlic head in the middle. Drizzle the entire dish with olive oil or the leftover sun dried tomato oil, cover with foil, and then pop in the oven for 1 hour, tossing halfway through. The onions should be caramelized by the time it comes out of the oven. 

About 20 minutes before the casserole dish is done, prepare the pasta according to package directions, reserving up to a cup of pasta water. 

Remove the garlic from the casserole dish, and when safe to handle, squeeze out the cloves. Add the fresh parsley, basil, lemon juice and coconut milk, along with the cooked pasta and pasta water as needed. Stir and enjoy!

Toum is a traditional Middle Eastern garlic sauce that&#039;s creamy, garlicky, and airy. Pair this addicting condiment with grilled tofu, vegetables, falafel, and more!

Creamy Toum Recipe (With 4 Ingredients)

½ cups neutral vegetable oil

garlic

lemon juice

kosher salt

It&#39;s best to start with chilled oil since it helps the emulsification process. If you have time, place the oil in the fridge for around 1-2 hours or overnight.

Peel the garlic cloves and remove the germ. If the garlic is young and fresh there may not be much to remove. If it&#39;s older garlic and there&#39;s a green stem inside, ensure you remove it.

Add the garlic cloves and salt to a high-speed blender or food processor and pulse or blend until the garlic is relatively smooth. Scrape down the sides and blend until the garlic is finely minced and paste-like.

Slowly drizzle in 1 tablespoon of oil while the blender is on a low-medium setting. Make sure to stop and scrape the sides to fully combine the oil and garlic paste.

Add &frac12; cup of neutral oil at a time very slowly to the blender on low-medium power. Make sure there&#39;s a slow, but steady stream. Stop and scrape down the sides with a spatula.

After the first &frac12; cup of oil is added, mix in 1 tablespoon of lemon juice, then add the next &frac12; cup of oil.

Continue this process until the oil and lemon juice are gone and you have a creamy, mayo-like consistency. Happy eating!

onions

This vegan pasta primavera recipe tosses fresh vegetables, herbs, and cooked pasta in a creamy silken tofu sauce for a healthy and delicious dinner to enjoy during spring and summer. An easy one-pot meal that’s ready in less than an hour!

Vegan Pasta Primavera

pasta

olive oil

onion

garlic (thinly sliced)

bell pepper (diced)

broccoli florets (roughly chopped)

zucchini

Salt and black pepper (to taste)

¼ teaspoon of crushed red pepper

frozen peas

lemon

(12-ounce) box of silken tofu

pasta water

grape tomatoes

Italian parsley (chopped)

red pepper flakes (for garnish)

Cook the pasta in a large pot according to package instructions, but cook it for 2 minutes less than the recommended time. When draining, reserve 1 cup of pasta water. Set aside the pasta in a colander.

Give a quick rinse to the pot, and put it on the stove over medium-high heat. Once all the water from the pot has evaporated, heat the oil.

Add the onion, garlic, and bell pepper. Cook until the onions become translucent and fragrant.

Add the broccoli, zucchini, salt, pepper, and crushed red pepper. Mix well and cook for 3 minutes regularly stirring to prevent the veggies from burning.

Add the frozen peas, 1 teaspoon of lemon zest, and juice of the whole lemon. Mix well, cover with a lid, and lower the heat to the lowest setting.

Add the silken tofu and ½ cup of pasta water to the cup of blender, food processor, or immersion blender. Blend until smooth and creamy.

Add the cream to the pot with the veggies. Mix well, turn up the heat to a medium, and cook for 5 minutes or until a light boil, occasionally mixing.

Turn off the heat, and add the tomatoes, basil, parsley, and pasta. Gently mix well and cover with the lid for 10 minutes for the pasta to finish cooking undisturbed with the heat of the sauce.

Once the 10 minutes have passed, uncover, taste, and add more seasoning if needed. If the pasta is still slightly too raw, cover it and let it sit for 5 more minutes. When ready to serve, add the other ½ cup of the reserved pasta water, mix well, and serve immediately.

Never too many pasta recipes if you ask me :) It is great! So creamy and tasty!

Super delicious and creamy! Everyone in the family adores this recipe!

This paste is so creamy and delicious! Yum

Love this delicious pasta dish! Was so easy to make—definitely a new favorite in the weekly rotation :)

this creamy vegan pasta is such a dream! It's super easy to make and so delicious!

Thanks for this quick vegan pasta primavera recipe ! It saved me this week!

Oh my! This vegan pasta primavera looks incredible.

Top 5 creamy vegan sauce recipes from across the web

The most viewed creamy vegan sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

High Protein Vegan Lemon Loaf (Glut...

One Pan Caramelized Onion Pasta

Creamy Toum Recipe (With 4 Ingredie...

One Pan Caramelized Onion Pasta

Vegan Pasta Primavera

Top 5 creamy vegan sauce recipes from across the web

The most viewed creamy vegan sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

High Protein Vegan Lemon Loaf (Glut...

One Pan Caramelized Onion Pasta

Creamy Toum Recipe (With 4 Ingredie...

One Pan Caramelized Onion Pasta

Vegan Pasta Primavera

The most viewed creamy vegan sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine