Recipes

Meaty Marinara Sauce

Meaty Marinara Sauce

A hearty and protein-packed marinara sauce with a realistic meaty texture. Perfect for pasta, lasagna, or your favorite Italian dishes.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • large stockpot
  • skillet
  • Cutting board and knife

Ingredients

Instructions

  • In a large stockpot, combine diced tomatoes with their juice, tomato sauce, tomato paste, basil, sugar, and molasses.
  • Bring to a simmer over medium-low heat.
  • In a skillet, heat olive oil over medium heat.
  • Add garlic and onion and sauté until garlic is fragrant and onions are translucent, about 10 minutes.
  • Add the sautéed garlic and onion to the stockpot.
  • Stir to combine.
  • Cover and simmer for 20 minutes.
  • Uncover the pot and continue to simmer for another 10 minutes, stirring occasionally.
  • Stir in the TVP granules, cover the pot, and let sit for 10 minutes to allow the TVP to hydrate.
  • Serve hot over pasta, in lasagna, or as a base for your favorite Italian-inspired dishes.

Notes & Wine Advice

Serving Tip:
This marinara is perfect for pasta, baked lasagna, or as a dipping sauce for garlic bread. Sprinkle with vegan Parmesan for an extra touch of flavor.
Wine Advice:
Pair with a bold red wine like Chianti or Sangiovese to complement the rich tomato base and hearty texture.

Nutrition values

Calories: 140 kcal | koolhydraten: 20 g | Eiwitten: 8 g | Vet: 4 g | Suiker: 8 g
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Course; Main Course / Sauce
Cuisine; International / Global
Diets; Gluten-Free / Nut Free / Soy Free / Vegan / Vegetarian

Homemade Enchilada Sauce

Homemade Enchilada Sauce

Now you can make enchilada sauce from scratch! Perfect for tacos, burritos, casseroles, or your favorite Mexican dishes.
Couverts2
Deel op Facebook Print Recipe

Equipment

  • medium-size saucepan
  • Small mixing bowl
  • Whisk

Ingredients

Instructions

  • In a small bowl, combine chili powder, paprika, garlic powder, cumin, chipotle powder, and espresso powder.
  • Set aside.
  • Heat the oil in a medium-size saucepan over medium-high heat.
  • Add the flour, stirring until smooth, bubbly, and just beginning to brown.
  • Stir in the spice mixture, ensuring it combines evenly with the roux.
  • Add the tomato sauce and vegetable broth, stirring to combine.
  • Bring the mixture to a simmer.
  • Cover and simmer for 15 minutes.
  • Remove from heat and let cool slightly before serving.

Notes & Wine Advice

Serving Tip:
Serve warm with veggie enchiladas, tacos, saucy burritos, or your favorite Mexican-inspired casseroles.
Wine Advice:
A medium-bodied red wine like Zinfandel or Garnacha pairs beautifully with the smoky, spicy flavors of the enchilada sauce.

Nutrition values

Calories: 50 kcal | koolhydraten: 5 g | Eiwitten: 1 g | Vet: 3 g | Suiker: 2 g
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Course; Basic recipe / Sauce
Cuisine; Mexican
Diets; Gluten-Free / Vegan / Vegetarian

Sun-Dried Tomato Sauce

Sun-Dried Tomato Sauce

This healthy, protein-rich, pink-hued sauce is perfect for steaming veggies, baked potatoes, pasta, or rice
Couverts3
Deel op Facebook Print Recipe

Equipment

  • Food processor, saucepan, grater, knife, chopping board

Ingredients

Instructions

  • Place all the ingredients in a food processor and blend until smooth.
  • Transfer to a saucepan and cook over medium heat for a few minutes until just heated through.

Notes & Wine Advice

Serving Tip:
Serve with steamed vegetables, baked potatoes, or stir into pasta or rice for a creamy, flavorful addition.
Wine Advice:
Pair with a light white wine such as Sauvignon Blanc or a dry rosé for a refreshing contrast.

Nutrition values

Calories: 364.3 kcal | koolhydraten: 40.3 g | Eiwitten: 26 g | Vet: 15 g | Suiker: 24.5 g
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Course; Sauce
Cuisine; International / Global
Diets; Dairy-Free / Diabetic / Gluten-Free / Low Sodium / Nut Free / Paleo / Vegan / Vegetarian

Coconut Peanut Sauce

Coconut Peanut Sauce

Creamy, rich, and full of flavor, this coconut peanut sauce elevates steamed veggies, rice, or pasta to the next level.
Couverts3
Deel op Facebook Print Recipe

Equipment

  • medium saucepan
  • Whisk
  • Measuring cups

Ingredients

Instructions

  • Heat the peanut oil in a medium saucepan over medium heat.
  • Add the shallot and garlic, and sauté until tender and fragrant, about 2 minutes.
  • Lower the heat and stir in the ginger, curry powder, cumin, and dried cilantro.
  • Cook for 1 minute, stirring, until fragrant.
  • In a small bowl, combine the arrowroot powder with 2 ounces (60 ml) of the coconut milk and mix until dissolved.
  • Add the arrowroot mixture to the saucepan, followed by the remaining coconut milk, peanut butter, tamari, agave nectar, and broth.
  • Whisk the mixture and bring it to a boil.
  • Lower the heat to medium and cook for about 10 minutes, whisking occasionally, until thickened and slightly reduced.
  • Remove from heat and serve warm.

Notes & Wine Advice

Serving Tip:
Serve over steamed broccoli, rice, or noodles for a quick and satisfying meal. Garnish with chopped peanuts or fresh cilantro for added texture and flavor.
Wine Advice:
Pair with a dry Riesling or Sauvignon Blanc to balance the rich, creamy flavors with a crisp finish.

Nutrition values

Calories: 120 kcal | koolhydraten: 7 g | Eiwitten: 3 g | Vet: 9 g | Suiker: 3 g
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Course; Sauce
Cuisine; International / Global
Diets; Gluten-Free / Vegan / Vegetarian

Vegetable Fritters

Vegetable Fritters

Upgrade your side dish game with these crispy vegetable fritters! Packed with veggies and easy to make, they’re a delicious alternative to plain potatoes.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • grater
  • Mixing bowl
  • Frying pan
  • spatula

Ingredients

Instructions

  • Add the grated zucchini, potatoes, carrots, peas, flour, yogurt, ¼ cup (60 ml) oil, milk, paprika, cayenne, salt, and pepper to a mixing bowl.
  • Mix until well incorporated to form a thick, wet batter.
  • Heat oil in a frying pan to about ¼ inch (6 mm) depth over high heat.
  • Spoon the batter into the pan to form 6 fritters.
  • Fry the fritters for 5 to 7 minutes on one side, until the edges turn brown.
  • Flip and cook for an additional 5 to 7 minutes until golden and crispy.
  • Remove from the pan and drain on paper towels.
  • Serve warm.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of vegan sour cream, tzatziki, or marinara sauce for dipping.
Wine Advice:
Pair with a light and crisp Chardonnay or a sparkling white wine to balance the fritters’ savory flavors.

Nutrition values

Calories: 210 kcal | koolhydraten: 30 g | Eiwitten: 5 g | Vet: 7 g | Suiker: 2 g
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Course; Side Dish / Snack / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Refried Beans

Refried Beans

Creamy, flavorful refried beans are the perfect addition to your Mexican Food Night. Use black or pinto beans based on your preference!
Couverts6
Deel op Facebook Print Recipe

Equipment

  • Frying pan or cast-iron skillet
  • Wooden spoon or spatula
  • Hand potato masher or fork

Ingredients

Instructions

  • In a frying pan or cast-iron skillet, melt the nondairy butter over high heat.
  • Add the diced onion and minced garlic.
  • Sauté for 3 to 5 minutes, until browned and fragrant.
  • Stir in the ground cumin, smoked paprika, and dried oregano.
  • Cook for an additional 1 minute.
  • Add the canned beans, including their liquid, and reduce the heat to medium-low.
  • Simmer, uncovered, for 15 minutes, stirring occasionally.
  • Remove from the heat and mash the beans to your desired consistency using a hand potato masher or fork.
  • Serve warm as a side dish or use as a filling for tacos, burritos, or quesadillas.

Notes & Wine Advice

Serving Tip:
Serve with freshly made tortillas, avocado slices, or as a base layer for nachos.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a refreshing Mexican lager for a balanced combination.

Nutrition values

Calories: 160 kcal | koolhydraten: 23 g | Eiwitten: 7 g | Vet: 5 g | Suiker: 2 g
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Course; Side Dish / Vegetables
Cuisine; Mexican
Diets; Gluten-Free / Vegan / Vegetarian

Barbecue Baked Beans

Barbecue Baked Beans

Sweet, smoky, and full of flavor, these barbecue baked beans are the perfect addition to your next outdoor cookout!
Couverts8
Deel op Facebook Print Recipe

Equipment

  • Saucepan
  • Wooden spoon or spatula

Ingredients

Instructions

  • In a saucepan, melt the nondairy butter over medium heat.
  • Add the diced onion and minced garlic.
  • Cook for 10 minutes, or until fragrant and translucent.
  • Stir in the tomato sauce, brown sugar, grape jelly, liquid smoke, and stone-ground mustard.
  • Mix well.
  • Add the pinto beans, black beans, and red beans.
  • Stir to combine.
  • Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 15 minutes.
  • Uncover the saucepan, reduce the heat to low, and cook for an additional 10 minutes, or until the sauce thickens to your liking.
  • Season with salt and pepper to taste before serving.

Notes & Wine Advice

Serving Tip:
Serve warm alongside grilled vegetables, vegan burgers, or roasted corn on the cob.
Wine Advice:
Pair with a light Zinfandel or a smoky Syrah to complement the sweet and smoky flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 4 g | Suiker: 10 g
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Course; Barbecue / Side Dish / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Vegan / Vegetarian

Fried Zucchini

Fried Zucchini

Crispy, golden zucchini slices with a spicy kick! Perfect as a snack or appetizer, served with marinara sauce for dipping.
Couverts4
Deel op Facebook Print Recipe

Equipment

  • Resealable plastic bag
  • Large frying pan or cast-iron skillet
  • Kitchen towels or paper towels
  • Plate

Ingredients

Instructions

  • Slice the zucchini into thin disks.
  • In a resealable plastic bag, combine the flour, paprika, cayenne, parsley, salt, and pepper.
  • Shake to mix evenly.
  • In a large frying pan or cast-iron skillet, heat the vegetable oil to a depth of about ¼ inch (6 mm) over high heat.
  • The temperature should be 350° to 375°F (180° to 190°C).
  • Test by dropping in a bit of flour—if it sizzles, the oil is ready.
  • Add about 10 zucchini slices at a time to the bag with the flour mixture.
  • Shake to coat thoroughly.
  • Place the coated zucchini slices into the hot oil, making sure not to overcrowd the pan.
  • Fry for 1 to 2 minutes per side until lightly golden.
  • Remove the zucchini slices and place them on a plate lined with kitchen or paper towels to drain excess oil.
  • Add the slices back into the flour mixture for a second coating.
  • Heat a little more oil in the pan, ensuring it reaches the correct temperature.
  • Fry the zucchini slices a second time, cooking until they achieve a golden brown color on both sides.
  • Drain again on the lined plate.
  • Repeat with the remaining zucchini slices.
  • Serve hot with marinara sauce for dipping.

Notes & Wine Advice

Serving Tip:
Serve alongside marinara sauce or garlic aioli for a flavorful dip.
Wine Advice:
Pair with a dry Rosé or a crisp Sauvignon Blanc for a refreshing complement.

Nutrition values

Calories: 200 kcal | koolhydraten: 22 g | Eiwitten: 3 g | Vet: 10 g | Suiker: 3 g
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Course; Side Dish / Snack / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Sesame Garlic Wilted Kale

Sesame Garlic Wilted Kale

A quick, easy, and delicious way to enjoy kale, packed with calcium, fiber, and vitamin C. Perfect for a healthy side dish!
Couverts4
Deel op Facebook Print Recipe

Equipment

  • Kitchen shears
  • Large skillet
  • Spatula or tongs

Ingredients

Instructions

  • Heat the olive oil over medium-high heat in a large skillet.
  • Add the minced garlic and kale leaves to the skillet.
  • Cook, tossing constantly, for 2 to 3 minutes, or until the kale is soft, pliable, and reduced in size by about three-fourths.
  • Remove from the heat and stir in the sesame seeds.

Notes & Wine Advice

Serving Tip:
Serve as a side dish with grilled meats or tofu, or mix into grain bowls for added texture and nutrients.
Wine Advice:
Pair with a crisp Chardonnay or a light Pinot Grigio to complement the garlic and sesame flavors.

Nutrition values

Calories: 90 kcal | koolhydraten: 4 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 0.5 g
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Course; Side Dish / Superfood / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegan / Vegetarian

Chili Lime Corn with Smoked Tofu

Chili Lime Corn with Smoked Tofu

A Latin-inspired dish with a spicy kick, perfect as a side for Mexican meals or as a light supper mixed with rice and beans.
Couverts6
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • foil
  • Mixing bowl

Ingredients

Instructions

  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • In a mixing bowl, toss together the corn, smoked tofu, red bell pepper, lime slices, scallions, lime juice, olive oil, and cayenne pepper.
  • Line a baking sheet with foil and spread the mixture evenly across it.
  • Bake for 20 minutes, or until the corn is tender and the edges of the lime slices begin to curl and brown.

Notes & Wine Advice

Serving Tip:
This dish can be served warm as a side or mixed with rice and beans for a balanced meal.
Wine Advice:
Pair with a chilled Sauvignon Blanc or a light, zesty Riesling to balance the lime’s acidity and cayenne’s heat.

Nutrition values

Calories: 160 kcal | koolhydraten: 18 g | Eiwitten: 6 g | Vet: 8 g | Suiker: 4 g
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Course; Side Dish / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Soy Free