Deliciousvegantacopie Recipes

20 GREAT VEGETABLE RECIPES: BEST ROASTED VEGETABLES & MORE!

Steps:

• Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
• Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
• Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
• Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

VEGAN TACO PIE

Steps:

• Preheat the oven to 400 F.
• Line the bottom of a small casserole baking dish (or an 8-inch spring-loaded cheesecake pan) with parchment paper.
• Place the cashews into a small bowl, cover with boiling water and soak for 15 minutes, or place the cashews into a small stockpot and boil for 10 minutes, drain off the water, then place them into a high-speed blender with all the remaining Sauce Ingredients and blend on high until smooth and creamy.
• While the cashews are soaking, make the Bean-Veggie Layer. Place the diced onions, bell pepper, and jalapeno into a non-stick skillet and sauté for approximately 8 to 9 minutes until tender. If the veggies start to stick splash a little water in the pan.
• Then add all the remaining Bean-Veggie Ingredients into the pan, saute, stirring constantly until heated through, approximately 3 minutes. Then remove from the stove and set aside.
• Place the tortillas onto a large baking sheet and place into a preheated 400 F oven and toast until lightly crisp, approximately 5 minutes, then remove.
• Place one 6-inch tortilla on the bottom of the spring-form pan, then take one 6-inch tortilla and cut it in half and place it on the sides to cover the bottom of the 8-inch spring-form pan (see notes below). Then take ¼ of the bean-veggie mixture and place it on top of the tortillas and spread into a thin layer. Cover the veggie layer with ¼ cup of the sauce, then repeat 3 more times, ending with sauce on top. Note: Don't worry if the sauce doesn't completely cover the entire veggie layers.
• Place the taco pie into a preheated 400 F oven and place a baking sheet over top (cookie sheet) to lock in the heat and bake for 20 minutes until heated through.
• Serve topped with shredded lettuce, chopped tomatoes, avocadoes and cilantro. Cut into wedges, enjoy!

DELICIOUS VEGAN TACO PIE!

Steps:

• Preheat oven to 375 degrees.
• Cook the"faux" meat until heated through.
• Stir in the seasoning mix and water (I would only use 1/4 cup to start with and then add more water gradually if you need it).
• Simmer the"meat" mixture about 5 minutes.
• Separate the crescent rolls; Press into an ungreased pie pan to form a crust.
• Sprinkle 1 cup of the corn chips over the crust.
• Spoon the"meat" mixture over the crust and chips.
• Spread the sour cream over the meat mixture.
• Sprinkle the remaining chips on top.
• Bake 20- 25 minutes.
• Remove from oven and top with desired ingredients-- I suggest lettuce, diced tomoatoes, sliced olives, guacamole, and maybe salsa.
• Serve in wedges and enjoy!