hidden veggie recipe

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.

Making your own delicious homemade applesauce is so easy! With just a few ingredients, this recipe is kid-friendly and packed with added veggies. Easy, wholesome and so tasty . They whole family is going to love this healthy recipe!

Easy Homemade Applesauce (with veggies!)

apples (cored and roughly chopped (I left the skins on

carrots (roughly chopped)

butternut squash

juice of 1/2 a lemon

cinnamon

water

Combine all ingredients in a large pot. Stir to combine.

Cover the pot and bring everything to a boil over high heat.

Reduce heat to a simmer and cook covered for 15-20 minutes until apples and veggies are tender and cooked through.

Using an immersion blender, puree the sauce to your desired consistency. If you don’t have an immersion blender, you can let the sauce cool a bit and then transfer it to a blender to puree. For a chunkier sauce, use a potato masher to crush the fruits and veggies.

Enjoy warm or let cook completely before storing in an air tight container in fridge for up to a week or in your freezer for months.

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. 

Delicious, hearty fall soup with warm spices and coconut milk.

Sweet Potato Cauliflower Soup

cauliflower (small,

red bell pepper (whole)

garlic (top sliced off)

shallots (peeled)

paprika

salt and pepper (adjust

oz coconut milk (one can)

vegetable broth (add more as needed)

Parsley

cauliflower (reserved before blending)

Preheat the oven to 400F.

On a sheet pan, lay out the cauliflower, sweet potato, bell peppers, garlic, and shallots until evenly dispersed. Roast the bell peppers whole with the stems intact. Drizzle with the olive oil, then coat the cauliflower with the curry powder, paprika and cumin. Sprinkle all of the vegetables with salt and pepper. 

Roast for 35 to 40 minutes, until the sweet potato and cauliflower is soft.

When safe to handle, transfer the cauliflower, sweet potato and shallots to the blender. You can set aside 1/4 of the roasted cauliflower as a soup topper. 

Remove the stems from the bell peppers, and add to the blender. Squeeze out the garlic cloves into the blender and discard the skins. 

Add the can of coconut milk and vegetable broth. Blend until you achieve a smooth, silky soup. You can add more vegetable broth as needed to achieve your desired consistency. Taste, and add more salt and pepper as desired. 

Reheat if needed and serve immediately with some of the roasted cauliflower and parsley on top. Store in a sealed container in the fridge for up to four days. 

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

Italian Penicillin Soup

onion

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 5 hidden veggie recipe recipes from across the web

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Vegan Tofu Curry with Hidden Vegeta...

Easy Homemade Applesauce (with vegg...

Sweet Potato Tortillas

Sweet Potato Cauliflower Soup

Italian Penicillin Soup

Top 5 hidden veggie recipe recipes from across the web

The most viewed hidden veggie recipe 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...

Easy Homemade Applesauce (with vegg...

Sweet Potato Tortillas

Sweet Potato Cauliflower Soup

Italian Penicillin Soup

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