Vegan Meatball Recipe

This vegan meatball recipe is made using a few simple ingredients. In fact, I really wanted to make vegan meatballs but I did not have the proper ingredients for any one recipe. I made my own version using ingredients we had in the house. I was pretty nervous it wasn't going to work out, but Rich and I both loved them!

I have been wanting to make vegan meatballs from scratch for some time because I am against the fake meat products. I don't mean seitan, tempeh or tofu. I feel those foods are not trying to be a food they are not (although people can make them into dishes that resemble meat products). I don't like fake vegan products because they are not very healthy.

In order to make vegan food taste like meat, additives (sodium, natural and artificial flavorings, etc) must be used to get the meat-like flavor and consistency. When I make vegan burgers or meatballs, they don't taste like the meat-filled alternative because they are not filled with meat! They taste like something earthier and healthier that is a food all on its own.

When I first started eating more vegan food, I bought vegan meatballs and chopmeat for tacos. They both tasted so artificial! I assumed they were healthy when I bought them because they were vegan. When I looked at the nutritional value upon arriving home, I was appalled. They were very processed, sodium filled, and had lots of artificial flavors.

Homemade vegan meatballs

These vegan meatballs went really well with spelt pasta and lots of red sauce. You could also make a vegan meatball sandwich by placing them on some bread and adding sauce.

Yield: 24 meatballs
Cook Time: 45 minutes
Ingredients
4 tablespoons olive oil
1 large onion
3 cloves garlic
1/4 teaspoon red pepper flakes
1 teaspoon blak pepper
1/2 teaspoon salt
1 teaspoon dill
1/2 cup oats
3 cups cooked chick peas
2 medium carrots
1/4 cup nutritional yeast
1/4-1/2 cup water
1 cup fresh parsley

"Raw" vegan meatballs cooking

Method 
1. Heat 1 tablespoon of olive oil in a pan on medium-high heat.
2. Finely chop 1 large onion.
3. When the oil is hot, add the onion and minced garlic. Saute the onion mixture until it starts to turn brown. Then add your spices and cook for another 3 minutes. Remove this pan from heat and set aside.
4. If you are making pasta, put up your water now so it will be ready on time.
5. Place 1/2 cup of oats in a blender or food processor. Blend until they are finely ground. Remove the oats from the blender and place in a large bowl.
6. Place the chickpeas in the blender and pulse until they are mashed (this should take less than 1 minute).
7. Add the chickpeas to the bowl.

Cooked vegan meatballs

 8.Add the grated carrots, nutritional yeast, and 1/4 cup water. Mix by hand until the mixture is well combined and wet but sticky. You may need to add up to 1/2 cup of water to get the desired consistency. When you have the right consistency, add the parsley and the onion mixture.
9. Heat 1 tablespoon of olive oil in a pan on medium high heat. When the oil is hot, roll the chickpea mixture into ball of your desired size and cook them until browned on each side.
10. Enjoy hot on pasta or a sandwich!

                                      

I shared my fake vegan food pet peeve……fake meat products. Do you have one to share? 

Vegan Quesadillas with Grape Salsa

We decided to go for a Mexican theme this weekend. We had non-vegan visitors and figured that it would be something that everyone would enjoy. It proved to be a tasty and enjoyable meal!

The grape salsa added a spicy and sweet flavor to the savory quesadillas. The quesadillas were filled with spinach, shallots, mushrooms, black beans, and vegan cheese. The guacamole added a nice burst of citrus to everything. Best of all, this meal was very healthy and we all felt good about it. Enjoy!

Ingredients

Quesadillas

2 tablespoons of extra virgin olive oil

2 shallots

4 cups of spinach

2 cups of mushrooms

4 whole wheat tortillas

1 1/2 cup of black beans 

1/2 teaspoon of cumin 

1 clove of garlic

1/8 teaspoon of cayenne

1/2 teaspoon of black pepper

1 cup Diaya Cheese

Grape Salsa

1/2 onion

1 jalapeno 

4 cup of cherry tomatoes

3 cups of red grapes

1 cup of cilantro 

1/2 cup lime juice

1/2 teaspoon salt

Guacamole 

3 cloves of garlic

3 ripe avocados

1/3 cup lime juice

Method 

Quesadillas

1. Heat 1 tablespoon of olive oil in a large pan.

2. When the oil is hot, add 2 diced shallots and cook on medium until they are slightly browned. 

3. Add the sliced mushrooms and cook for another 8 minutes. 

4. Add the washed spinach and cook for about 2 minutes, or until the spinach is all wilted (you may need to add a little spinach at a time to fit in all in). 

5. Place the vegetables in a bowl and set aside. 

6. In a separate pot, heat the black beans on medium heat and add the cumin, garlic, cayenne, and black pepper. Stir until the beans are warm, then cover and set aside.

7.  Clean the large pan or skillet. Turn the heat to medium and add 1 teaspoon of olive oil. When the oil is warm, make sure it is spread evenly around the pan. 

8. Place 1 tortilla on the pan. Add a layer of the veggies, beans, cheese, and the other whole wheat tortilla. Be careful to not put too much in the tortilla at once or it will be difficult to flip. 

9. Cook on medium heat for about 6 minutes. Brush the top of the tortilla (facing up) with olive oil before flipping. Then cook for 6 more minutes on the other side. 

10. Repeat with the second tortilla. 

Salsa

1. Get a large mixing bowl. 

2. Dice the onion and jalapeno. Add them to the bowl. 

3. Cut the tomatoes and grapes into quarters and add them to the bowl. 

4. Take the leaves off of the cilantro and add them. 

5. Squeeze limes until you have about 1/3 cup of lime juice and add the juice to the bowl. 

6. Add the salt and mix well. 

Guacamole

1. Get a small mixing bowl.

2. Mince the garlic and add it to the bowl. 

3. Add the avocados and mash until they are broken up. 

4. Add the lime juice and mix well. 

Asian Noodle Stir Fry

This Asian Noodle Stir Fry is one of our new favorite dishes. It has lots of flavor and always leaves us wanting more! We make a few variations of this recipe, mainly depending on what is in the house and who is cooking dinner. Rich added a whole grated carrot to the top of each dish the other day and it was really good!

Recipe

1 package organic udon noodles

1 tablespoon of olive oil

2 shallots

3 cloves garlic

1 tablespoon of red pepper flakes

1 head of broccoli

1 red pepper

1 package of bunch of enoki mushrooms

1 bunch of bok choy

2 ears of corn

1/2 cup veggie broth

1/4 cup sweet chili dipping sauce

1/4 cup fresh squeezed lemon juice

Method
1. Cooke the udon noodles according to the directions on the package.
2. While the udon noodles are cooking, place the olive oil in a large pan on medium high heat.
3. Once the oil is hot, add the chopped shallots, garlic, and red pepper flakes. Cook until the shallots are slightly brown.
4. While the onions are cooking, steam the broccoli in another pot. This should take about 3 minutes once the water has boiled. I find that steamed broccoli is better in this dish and requires less oil to cook. When it is done, set aside.
5. Add the chopped red pepper and chopped mushrooms to the large pan with the onions.
6. After about 5 minutes add the corn and bok choy. Cooke for about 5 more minutes.
7. Bring the large pan to warm. Add the broccoli, stir, and place the lid on to keep warm.
7. In a mixing dish combine lemon juice, veggie broth, and chili sauce. Stir well.
8. Add the noodles to the mixing dish until well combined.
9. Place the noodles on a plate, top with the veggie mixture and the broccoli.
10. Serve warm.

Vegan Pizza

This is one of the fastest and easiest vegan meals. We had a busy day on Sunday and quickly threw this together. With a salad, it makes a filling and healthy meal. It is actually a great post-run meal, which is how we enjoyed it on Sunday!

Recipe
1 prepared whole wheat dough (we get ours at Trader Joe's or the Park Slope Food Co-op)
1 shallot
1tsp olive oil
1/2 can of organic red spaghetti sauce
2 cloves garlic
1/2 package of Diaya mozzarella vegan cheese
A handful of fresh basil

Method
1. Pre-heat the oven to 425 Degrees Fahrenheit
2. Let the dough sit out in order for it to rise a little.
3. While the dough is rising, chop 1 shallot and saute it on medium-high heath until it begins to brown.
4. Place some oil on your cookie sheet so that the pizza doesn't stick.
5. Stretch out your pizza dough so that it will fit on your cookie sheet.
6. Place the pizza dough on the cookie sheet.
7. Add the sauce and evenly distribute.
8. Mince 2 cloves of garlic and evenly distribute onto the sauce.
9. Sprinkle with the vegan cheese.
10. Add the basil.
11. Bake for about 20-25 minutes or until when you lift the dough with a spatula it is firm and slightly brown.


Enjoy! I will post my home-made pizza dough recipe soon. That is a little more time consuming and better for the winter months when I am inside more.

Vegan Spring Recipes!

Flowers at the Prospect Park Farmers Market

Spring is here and instead of root veggies I want more fresh greens and fruit. I am officially ready to move into my spring recipes and say goodbye to my winter recipes until next year. Below are some of my favorite spring recipes. I will continue to add to them so stay tuned for more.

Vegan Spring Salad
This salad if full of spring veggies. The radishes, broccoli, cucumber, celery, and snow peas add a lot of crunch to a salad of mixed greens.








Get Your Greens Smoothie
This is one of my all time favorite smoothies. The
spinach and pineapple give it a sweet flavor while the kale adds a little earthy taste. I could eat this smoothie every morning!

Pesto!
Nothing says warm weather is coming like some fresh pesto. This pesto is flavorful and goes great on bread or your favorite pasta.

Pita Pizza

These pesto pizzas are light and go great with a nice big green salad. They are also quick and easy so you can spend more time outside enjoying the warmer weather.











No Bake Strawberry Pie
This is one of my all time favorite desserts. It is incredibly healthy, low in sugar, and very fresh tasting.

Baked Pineapple Tempeh
Pineapple Tempeh goes great with a fresh green salad or as a side. The sweet pineapple reminds you that winter is ending and sweeter fruits and on their way.

Vegan Pita Pizzas

Last weekend I used my home-made pesto to make some vegan pesto pita pizzas. I got some fresh pita from Zaytoons in Prospect Heights. It was very easy to make and very rewarding to eat! The vegan cheese was warm and creamy melted over the flavorful pesto. The grilled onions added a little sweetness, the sun dried tomatoes a little salt, and the pepperoncinis a little spicy kick. It is something I will make again soon!

Ingredients
1 onion
1 tsp olive oil
2 large pita breads
1/3 cup of pesto
1/2 cup of Daiya vegan mozzarella cheese 
4 sun dried tomatoes
3 pepperoncinis
fresh ground pepper to taste

Method
1. Grill one chopped onion in a teaspoon of olive oil until the onion is slightly browned.
2. Chop pepperoncinis and sun dried tomoatoes.
3. Spread the vegan pesto over the pita.
4. Sprinkle the vegan mozzarella cheese on top.
5. Add the onion, sun dried tomatoes, pepperoncinis, and bake at 350 degrees Fahrenheit for 15minutes or until the cheese is melted. Be careful not to overcook or the pita will get hard.
6. Add some fresh ground pepper and enjoy warm!

Next time I might try some other toppings to mix it up. I might add some avocado, roasted garlic, or grilled mushrooms!

Vegan St. Patrick's Day Recipes

Here are some vegan St. Patrick's Day recipe ideas. I decided to make traditional cabbage and Irish Soda Bread. I wasn't really in the mood for imitation meat and didn't want anymore carbs, so we made a lentil loaf instead. We were cooking for our families and so there was also the traditional corned beef available for those who wanted it.

If you are cooking all of these recipes at once, I recommend cooking the Irish Soda Bread first and letting it cool so you can use the oven for the lentil loaf. The lentil loaf is best served warm. Also, start the cabbage about 15 minutes before you want to eat. It will be done quickly and is also best served warm.

Irish Soda Bread (From an earlier post)

Ingredients
2 cups of soy milk
2 tsp. apple cider vinegar
4 cups plus 2 tsp. whole wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. raw sugar
1 cup raisins

The Irish Soda Bread batter after mixing the wet and dry ingredients. The vinegar and baking soda have a reaction. 

Method
1. Preheat the oven to 375 degree Fahrenheit.
2.  Whisk the soy milk and apple cider vinegar until the milk becomes foamy. Set aside.
3. Whisk the flour, salt, baking soda, and sugar together.
4. blend the wet and dry ingredients together. The dough will be dry, this is good.
5. Fold in raisins.
6. Knead the dough for about 5 minutes adding the 2 tbsp. of flour.
7. Place the batter in an 8 inch pie tin with parchment paper.
8. Sprinkle with a little flour.
9. Make an X using a serrated knife.
10. Bake for about 50minutes or until a knife comes out clean.
11. Sprinkle with confectioners sugar and let cool for 10 minutes on a rack before eating.

Vegan Lentil Loaf

Inspired by Whole Foods

I was a little nervous about this new lentil loaf recipe. I couldn't understand what would hold it together. It came out really good and it stayed intact. However, if you are cooking this for guests, cut and serve it for them as it is a little delicate. 

Rich and I cooked this meal together for our families.

Ingredients
1 cup lentils
3/4 cup bulgur wheat 
1 large onion
10 ounces cremini mushrooms
1 red bell pepper
1/4 cup apple cider vinegar
2 tsp. italian seasoning (equal parts dried rosemary, oregano, thyme, and parsley)
1/2 tsp. black pepper
1/2 tsp red pepper flakes
3/4 cup quick oats
1/2 cup fresh parsley

Rich made me a finely chopped red pepper heart.

Method
1. Bring two cups of water and lentils to a boil. Cover and simmer for about 20 minutes or until lentils are soft. 
2. Bring 1 1/2 cups of water to boil and add bulgur. Let simmer for about 20 minutes or until the water is absorbed.
3. Preheat the oven to 375 degrees Fahrenheit.  
4. Finely chop onion and sauté on medium heat for about 5 minutes. 
5. Add finely chopped mushrooms and sauté for 5 more minutes. 
6. Add finely chopped red bell pepper and apple cider vinegar. Cook until vinegar is absorbed (about 3-5 minutes). 
7. Mix in spices and dried herbs. 
8. Remove from heat and mix in lentils, bulgur wheat, oats, and fresh parsley. 
9. Place parchment paper in a bread pan. 
10. Add the mixture to the bread pan and pack it down tightly with a spoon. 
11. Bake at 375 degrees Fahrenheit for 1 hour. 
12. Let the loaf sit in the pan and cool for about 20 minutes. This will help it to hold its shape. 
13. Garnish with organic ketchup and parsley. 

St. Patrick's Day Cabbage! 

This is a favorite recipe in our family that my mom has been making forever. It is amazing how good simple cooked cabbage is!

Ingredients
1 tbsp. olive oil
1 large head of cabbage
1/4 tsp salt
1 tsp. sugar
1/2 tsp. black pepper

Method
1. Heat some olive oil in a pan on medium high heat.
2. Add cabbage and stir every 45 seconds so that pieces are browning but not burning. *You may not be able to fit all of the cabbage at once. That's okay, just add more once the cabbage has cooked down a little or do it in two batches. 
3. After the cabbage has cooked down, add salt, sugar, and black pepper.  
4. Serve warm!

Butternut Squash Curry

As the winter is coming to an end, I decided I need to make one more butternut squash dish. I have had one for about two weeks but have been passing it up for foods that make me think of spring. This dish is delicious and I am only sad I didn't discover it sooner! I suppose there is always next winter.

This dish has a slightly spicy flavor with a hint of sweetness (as all good curry dishes should). It is hearty, especially when served over Brown Jasmin Rice or quinoa. I made lots of it and will be eating it for lunch this week!

Inspired by
Oh She Glows Blog

Ingredients
1 tbsp. olive oil
1 medium onion
2 cloves of garlic
1 tbsp. curry powder
1/4 tsp red pepper flakes
2 dashes cayenne pepper
1/4 tsp. cumin
1/2 tsp. cinnamon
 1/4 tsp. coriander
1/2 tsp garam masala
1 tsp fresh grated ginger
1 1/2 cup vegetable broth
1 1/2 cup water
1 cup of red lentils
1 medium butternut squash
1/2 can of light coconut milk
2 tbsp. tomato paste

Method
1. Pre-heat the oven to 375 degrees.
2. Cut the squash in half and peel it.
3. Bake the squash for about 1 hour or until is soft and a little brown on top. This means the sugars are crystallizing and it really makes the flavor!
4. In a large sauce pan, heath the olive oil.
5. Add the onion, stirring about 5 minutes or until translucent.
6. Add the garlic and saute for 2 more minutes.
7. Add the spices and fresh ginger. Stir these together.
8. Add vegetable broth and water.
9. Add the rinsed lentils.
10. Bring water to a boil and than reduce to simmer for about 20 minutes or until lentils are soft.
11. After the finished squash has cooled for about 20 minutes, place it in the food processor with the coconut milk and tomato paste. Blend until the squash is mashed and all are combined.
12. Serve over rice, couscous, or quinoa!

Vegan Lentil Dahl

Indian Dahl, perfect for a chilly winter evening. 

Rich and I were in the mood for something simple and healthy last night. I made one of my favorite simple Indian dishes, Dahl.  If you have never made it and like Indian flavors, I highly recommend it. I doubled the recipe because it also makes a tasty lunch!

Ingredients
1 tbsp. olive oil
1 large onion
3 cloves of garlic
1 tsp. garam masala
1 tsp. yellow curry powder
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. red pepper flakes
1/4 tsp. cardamon
1/4 tsp cinnamon
4 tomatoes
1 tbsp. ginger
2 cups of vegetable broth
2 cups water
1 cup dry red lentils
3 tbsp. tomato paste

Method
1. Finely chop onions and place in hot oil on medium heat. Use a large soup pot because everything will go in here.
2. After 2 minutes add minced garlic and ginger.
3. Add chopped tomatoes.
4. After 5 more minutes add all spices and let simmer for 1 more minute stirring to blend.
5. Add water, broth, and rinsed lentils.
6. Place lid on the pot. Allow pot to simmer on low for about 25 minutes or until the lentils are soft.
7. Mix in the tomato paste.
8. Serve and enjoy!

Vegan Butternut Squash Mac and Cheese

Vegan Butternut Squash Mac & Cheese

This weekend I wanted to make a new and unique vegan dish. I found a Butternut Squash Mac & Cheese recipe on my new favorite vegan food blog, Oh She Glows and adjusted it slightly. I added some more herbs, spices and made it a little creamier. Rich and I were getting a little tired of our Comfort Food Vegan Mac & Cheese recipe. I actually made it for my mom and siblings one night a few months ago and couldn't believe how much oil was in it! I guess my standards and tastes have changed since I first started vegan cooking a few years ago. I realized it was tasty, but not particularly healthy and haven't made it since. 

I choose the Butternut Squash Mac & Cheese originally because it had a much lower fat content when compared with most vegan mac & cheese recipes. I was very happy with the end result. It tasted less like mac & cheese than our comfort food version, but I really enjoyed the unique flavor. The butternut squash gave it an earthy undertone and the nutritional gave a hint of the traditional mac & cheese flavor. I think the consistency of this meal was the best part. The consistency was creamy and it really looked like traditional mac & cheese. 

The end result reinforced my vegan food philosophy: We don't need to replicate the exact flavor of non-vegan dishes with loads of artificial flavors, salt, and sugar. It is better to create new, healthier versions of old favorites and embrace the flavor as a new creation.

Butternut Squash Mac & Cheese Ingredients

2 cups of chopped butternut squash (you could substitute with canned butternut squash)

1 tbsp olive oil

3 cloves of garlic minced

1 tsp of dried oregano

2 cups soymilk (divided)

2 tbsp cornstarch

¾ cup nutritional yeast

4 tbsp Dijon mustard

2 tbsp fresh squeezed lemon juice

½ tsp kosher salt

1tsp fresh ground black pepper

1 16oz package of gluten free pasta (rice or quinoa work well)

¾ cup chopped kale

Top with Hungarian Smoked Paprika

Method

1.   Pre-heat the oven to 425 degrees Fahrenheit.

2.   Peel and chop 2 cups of butternut squash (about one medium sized squash).

3.   Bring a pot of water to boil and follow pasta directions on package.

4.   While the squash is baking, heat the olive oil in a saucepan on medium for about 1 minute.

5.   Add minced garlic and oregano. Sauté these for 2 minutes to bring out flavor.

6.   Bring the heat down to medium-low.

7.   Add 1.5 cups of soymilk and cornstarch, whisk until there are no clumps.

8.   Whisk in the nutritional yeast, the consistency will really start to thicken here.

9.   Add mustard, lemon juice, salt, and pepper mixing well.

10.       Remove the saucepan from heat.

11.       When the squash is done, let it cool for about 15 minutes. This time of year you can expedite the process by letting it sit on the fire escape. J

12.       Mix the squash and remaining soymilk in a food processor or with an electric mixer (1/2 cup).

13.       Add the butternut squash mixture to the “cheesy” mixture, whisk together until combined.

14.       Pour the sauce over the pasta and mix in chopped kale.

15.       Top with Hungarian Smoked Paprika and enjoy!

It's That Time of Year…..

It's vegan time of year for us again! I had plenty of cookies and cheese over the holiday season to warrant another January detox. I am having fun trying new recipes, eating more greens and trying the various vegan restaurants in NYC.  So far my favorite recipe was vegan banana bread but we ate it so quickly I didn't get to take a picture. I'll try to make it again soon and post it with pictures. This weekend I made a Vegan Shepard's Pie that came out really well and was fairly easy.

Ingredients

1 onion

1 tbs olive oil

3 cloves garlic

1 ½ cup veggie broth

¾ cup beer (I used a Left Hand Milk Stout)

2 tablespoons tomato paste

3 medium potatoes

½ cup soymilk

½ cup mushrooms

3 celery stalks

3 carrots

1 parsnip

½ cup frozen corn

½ cup frozen peas

fresh rosemary

½ tsp fresh pepper

½ tsp curry

¼ tsp cumin

½ tsp coriander

½ tsp turmeric

Optional: Breadcrumbs for topping

Optional: Daiya Mozzarella for the top

Method

1.     Boil chopped and peeled potatoes in a large pot.
2.      While the potatoes are cooking, sauté onion in 1 tbs olive oil until translucent.
3.      Add carrots, celery, and parsnip. Sauté 2 minutes.
4.     Add mushrooms. Sauté 2 minutes.
5.      Add spices.
6.      Add ½ cup vegetable broth to the pan and cover on medium heat. This way you don’t have to use so much oil, vegetables will cook using the water.
7.     In a separate bowl combine 1 cup vegetable broth, ½ cup beer, 3 tbsp of flour, and tomato paste and whisk.
8.      While the vegetables are cooking, return to the potatoes.
9.      Drain potatoes when they are soft and blend them (using an electric mixer) with soymilk and pepper.  Set aside.
10.  When the vegetables in the pan are soft enough to sick a fork through the carrots and celery, add the mixed vegetable broth, beer, flour, and tomato paste. Continue to cook in pan until a thick gravy forms.
11.  Place the vegetable mixture in a tall baking dish or brownie pan.
12.  Place the mashed potatoes on top.
13.  Top with breadcrumbs and bake for 35 minutes at 375 degrees.

Cod-Potato Soup

Last night I made a tasty cod-potato soup. It was a great warm and filling winter meal. The only problem is, it was so good I forgot to take a picture before I ate it! The recipe is below.

1 onion
2 cloves of garlic
4 potatoes
2 cups of veggie broth
1 cup soy milk
12 oz Cod
2 stalks of celery
1 TBS mixed dried herbs
1 tsp dry dill

Method

1. Sauté onions for 2 minutes in a little olive oil.
2. Add chopped potatoes.
3. Add veggie broth and a little water, enough to submerge the potatoes.
4. Cover and boil until potatoes are soft, about 20 minutes.
5. Mash potatoes with an immersion blend or a hand held masher.
6. Add mixed herbs, garlic, soy milk, and celery. Let cook on medium-high for 10 minutes.
7. Add cod and continue to cook for another 7 minutes.
8. Add dried or fresh dill and serve warm!

Winter Veggies

After the Thanksgiving holiday I was looking for some healthy meals using in-season vegetables. I came across a few recipes on the New York Times Recipes for Health column (which I really enjoy) and altered them slightly to add more flavor. The one in the picture is one that I quite enjoyed. Here is the recipe from the website. The dish was flavorful, filling, and healthy. I found all of the vegetables to be in-season at my food co-op. True the tomatoes may only have another week or so left before their season is over, but they could be substituted with another vegetable if necessary. Below are my altercations. 

Recipe

4 large firm tomatoes

1 red onion chopped

2 zucchinis

2 eggplants

¼ cup grape seed oil

Mixed Herbs de Provence (if you wanted you could exchange fresh rosemary, thyme, and oregano)

2 cloves of garlic minced

¼ cup veggie broth

Salt and pepper

2 TBSP tomato paste

Method

11. Pre-heat the oven to 375 degrees.

22. Chop veggies so they are about ¼ to ½ inch thick.

33. Chop the onion finely and mince the garlic. Set aside. 

44. Add grape seed oil, Herbs de Provence, salt and pepper, and veggies (except for the onion and garlic) in a large bowl and mix until the seasoning and oil are well dispersed.

55. Stack the veggies in an oiled pan so that there is no room for them to fall. I had to use two pans for this.

66. Pour the onion and garlic mixture over the pan of stacked veggies.

77. Add 1/8 cup of liquid mixed with 1 TBSP of tomato paste to each pan. The tomatoes will make more liquid but this helps to keep the veggies moist.

88. Cover your baking pan with tin foil or back in a Dutch oven for 45minutes.

99. Take out after 45minutes and add breadcrumbs (you could also add vegan cheese or parmesan if you like). Bake for another 15 minutes at 400 degrees.