hidden vegetables

A delicious and nutritious curry recipe that features seven hidden veggies!

Vegan Tofu Curry with Hidden Vegetables

tofu

onion (chopped)

garlic (minced)

curry powder

salt

turmeric

tsp cumin

zucchini (chopped)

tomatoes (chopped)

cauliflower (chopped)

carrot (chopped)

red bell pepper (chopped)

vegetable broth

coconut milk (250 ml)

tbsp coconut sugar (use brown sugar

tbsp garam masala

Preheat the oven to 400F and line a baking sheet with parchment paper. Add the torn tofu onto the baking sheet with salt and pepper, and bake for 25 minutes, until slightly crispy. 

In a large pan over medium heat, add the onion and garlic, salt, curry powder, turmeric and cumin. Sauté until the onions are translucent, approximately 3 minutes. 

Add the zucchini, tomato, cauliflower, carrot, bell pepper to the pan. Sauté for 5 minutes until the vegetables have softened slightly, and then add the vegetable broth. Bring to a boil, then simmer covered for 10 minutes until the vegetables are cooked through. Transfer the mixture to a high speed blender, and combine until smooth.

Pour the mixture back into the pan, and add the coconut milk, sugar and garam masala. Stir and adjust salt as needed. Transfer the cooked tofu to the sauce. Enjoy immediately over rice or with naan.

An easy homemade tortilla recipe that features purple sweet potatoes and their gorgeous color.

Sweet Potato Tortillas

potato

all-purpose flour

olive oil

Cook the sweet potato until soft, either in the oven or in the microwave. Allow to cool before handling. 

Scoop out the flesh from the sweet potato and transfer to a bowl. Pour in the flour and salt, then mix until a dough is formed. This is sometimes easier with your hands.

Separate the dough into 4 to 6 equal balls, then on a floured surface, roll out the balls into six equal tortillas. They should be thin, around 1/2 cm.

Cook the tortillas in an oiled pan over medium heat on both sides, approximately 1 minute per, until cooked through. Store in a sealed container in the pantry for up to 3 days. 

A healthy and delicious mac and cheese sauce that is vegan, nut/cashew free, and made with six different hidden vegetables!

Hidden Veggie Mac and Cheese

yellow onion

garlic (large)

cauliflower

red bell pepper (roughly chopped)

butternut squash (chopped)

paprika

garlic powder

tsp sea salt

tbsp tahini

coconut milk

hot sauce

pasta water

yeast

oz whole wheat macaroni (cooked)

Preheat the oven to 400F and line a baking sheet with parchment paper.

Cook the pasta according to the package instructions. Drain the liquid, reserving some pasta water for later.

Add the onion, garlic, cauliflower, bell pepper, squash and carrot to the baking sheet, along with the paprika, garlic powder and sea salt sprinkled on top. Bake for 40 minutes, until all of the vegetables are soft and tender.

Once safe to handle, add the ingredients to a high speed blender with the vegetable broth, tahini, coconut milk, pasta water, hot sauce and nutritional yeast. Blend until a smooth “cheese” sauce is formed, adding more vegetable broth as needed to thin. Taste and adjust salt as desired.

 Pour the desired amount of cheese sauce into your cooked macaroni, stir and enjoy immediately. Use any remaining sauce as a delicious nacho or cracker dip.

Deliciously creamy and soothing fall soup recipe that uses seasonal ingredients.

Butternut Squash Carrot Soup

butternut squash (small, sliced in half and seeded)

carrots (large,

vine ripe tomatoes (halved)

yellow onion (roughly chopped)

garlic (top sliced off)

½ inch ginger (optional, minced)

vegetable broth (or water)

salt and pepper (to taste, generously)

milk

Red pepper flakes

herbs

Olive oil

Preheat the oven to 400F. 

On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper. 

Place in the preheated oven, and roast for 40 minutes, until the squash is soft.

When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed. 

Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired.

Classic holiday side dish and comfort meal, veganized!

Vegan Butternut Squash Mac and Cheese

butternut squash (cut in half, seeds removed)

onion

thyme

cashews (soaked overnight

plant-based milk

nutritional yeast

lemon (juiced)

lbs macaroni (dry)

breadcrumbs (vegan)

Preheat the oven to 400F.

In a baking dish, add the squash, garlic, onion and thyme. Sprinkle with salt and pepper. Roast for 40 minutes to 1 hour, until the squash is soft. 

In the meantime, cook your macaroni until al dente. Reserve 1 cup of the pasta water. 

In a high speed blender, add the squash (skin on), garlic bulbs (skin discarded), onion, thyme (I include the sprigs), cashews, plant-based milk, nutritional yeast, lemon juice, salt, paprika and pasta water. Blend until completely smooth, adding more water as needed to thin. 

Transfer the cooked macaroni to a casserole dish, and pour the sauce over top. You will likely have more sauce than is needed, which you can freeze or prepare a double batch. Mix until completely coated. Top with bread crumbs, if desired. Place in the oven for 10 minutes, until the top is slightly browned. Enjoy immediately, or store in the fridge for up to four days. 

Deliciously comforting hidden vegetable broth, served with adorable star pasta.

Italian Penicillin Soup

¼ inch ginger

carrots (peeled)

celery

garlic

salt (omit if vegetable broth is already salty)

dry pastina

black pepper

parsley (chopped)

Add water or vegetable broth to a pot and bring to a boil. Add all of your vegetables, and simmer for 25 minutes, until slightly softened.

Cook pastina separately while the vegetables are simmering.

Using a slotted spoon, carefully spoon out the whole vegetables and transfer them to your blender, with around 2 cups of the broth. Allow to cool until safe to handle, then blend until a thick puree is formed. 

Pour that back into your broth and stir. To a bowl, add your cooked pastina or pasta of choice, and pour the broth over the top. Top with fresh parsley and black pepper, and enjoy. 

Top 6 hidden vegetables recipes from across the web

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

Top Tags

Vegan Tofu Curry with Hidden Vegeta...

Sweet Potato Tortillas

Hidden Veggie Mac and Cheese

Butternut Squash Carrot Soup

Vegan Butternut Squash Mac and Chee...

Italian Penicillin Soup

Top 6 hidden vegetables recipes from across the web

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

Top Tags

Vegan Tofu Curry with Hidden Vegeta...

Sweet Potato Tortillas

Hidden Veggie Mac and Cheese

Butternut Squash Carrot Soup

Vegan Butternut Squash Mac and Chee...

Italian Penicillin Soup

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