dinner | Vegan Recipes from Cassie Howard (2024)

Author: Vegan Insanity

Recipe type: Entree

Serves: 2-4

Ingredients

Rice

• 1 cup rice (I used basmati rice)*
• 2 cups water*

Baked Tofu

• 1 block extra firm tofu
• 1 tbsp oil (I used avocado oil)
• 1 tbsp cornstarch

Veggies

• 1 small head broccoli, chopped small
• 1 small bell pepper, thinly sliced (I used yellow)

Teriyaki Sauce

• ¼ cup soy sauce
• 2 tbsp sweet rice wine vinegar
• 2 tbsp coconut sugar
• ½ tbsp sesame oil
• ½ tbsp fresh ginger, minced
• 1 clove garlic, minced
• ½ tbsp cornstarch + 2 tbsp water (mixed well)

Putting it all together

• Sesame seeds
• Green onions, chopped

Instructions

Rice

1. Cook rice according to package directions (usually 1 cup rice to 2 cups water*). Set aside.

Tofu

1. Preheat oven to 425F. Wrap tofu in a clean towel, add something heavy (I usually use a few heavy cookbooks), and set aside for about 15 minutes to press out some of the water in the tofu. Slice your tofu into cubes or thin squares (like I did).
2. Mix together cornstarch and oil. Add the tofu and coat each piece evenly. Spread tofu on a large baking sheet, lined with parchment paper or a Silplat baking mat. Bake in the preheated oven for about 15 minutes, then flip and bake for another 20 minutes until browned (a nice deep brown is ideal, but not black!).

Teriyaki Sauce

1. Whisk together the soy sauce, sweet rice wine vinegar, sugar, sesame oil, ginger, and fresh garlic. Then add the cornstarch/water mixture. Bring to a simmer in a small pot. Simmer for 3-5 minutes, until the sauce thickens. Remove from heat and set aside.

Broccoli

1. Steam broccoli & sliced peppers until fork-tender. Set aside.

Putting it all together

1. Add rice to your bowls, and top with tofu, broccoli and peppers. Drizzle the teriyaki sauce on top, then sprinkle some sesame seeds and green onions on top.

Author: Vegan Insanity

Recipe type: Entree

Serves: 4-6

Ingredients

Lime-Infused Cashew Cream

• ⅓ cup raw cashews
• 2 tbsp lime juice
• zest of 1 lime
• 1 garlic clove
• ¼ cup water
• ½ tbsp chia seeds
• ½ tsp salt
• ¼ tsp black pepper

Beer Batter

• ½ cup kamut flour
• ⅓ cup cornstarch
• ½ tsp garlic powder
• ½ tsp chili powder
• ½ tsp smoked paprika
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• ⅓ cup beer
• 1 tsp cooking oil (I used avocado oil)
• 1 tsp lime juice

Putting it all together

• ½ large cauliflower, cut into "steaks" or bite-sized pieces
• corn or flour tortillas (I used flour)
• lettuce of choice
• 2 large roasted red peppers, thinly sliced
• 2 green onions, chopped
• ½ cup cooking oil (I used avocado oil)

Instructions

Lime-Infused Cashew Cream

1. Add all ingredients to a high-powered blender or food processor and blend/process until smooth. Set aside.

Beer Batter

1. Combine flour, cornstarch, garlic powder, chili powder and smoked paprika in a large bowl. Add in the flax egg, beer, oil and lime juice. Mix together very well, making sure everything is combined.
2. Add about ½ cup oil to a medium pan over medium heat.
3. Once the oil is nice and hot, dip each piece of cauliflower into your batter and then place on the pan (you will need to do this in batches to prevent over-crowding the pan). Fry for about 3 minutes on each side, or until browned.
4. Remove to a plate lined with paper towels and sprinkle with a bit of salt.

Putting it all together

1. Add one cauliflower steak (or a few bit-sized pieces) to each tortilla, top with lime-infused cashew cream, the lettuce of your choice, some roasted red peppers and a few green onion pieces. Repeat with remaining cauliflower. Eat and enjoy!

Notes

Author: Vegan Insanity

Recipe type: Side

Serves: 4

Ingredients

• 1 medium-large head of cauliflower, chopped into bite-sized pieces
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 4 tbsp olive oil
• ¼ cup cilantro
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp lime juice
• 1 tbsp hot sauce

Instructions

1. Preheat oven to 350F. Line a large baking sheet with parchment paper or a non-stick baking mat.
2. In a large bowl, mix together the minced garlic, chili powder, cumin, olive oil, cilantro, salt & pepper. Once mixed thoroughly, add the cauliflower pieces and toss, making sure every piece gets coated nicely.
3. Bake for 30-45 minutes, or until the cauliflower is tender and has browned.
4. Add the lime juice and hot sauce to the roasted cauliflower and mix gently. Cover each piece with the lime juice and hot sauce.
5. Remove to a serving dish, sprinkle with more fresh cilantro (optional), and serve immediately.

Author: Vegan Insanity

Recipe type: Bread

Serves: 20

Ingredients

Breadsticks

• 1½ cups very warm water (not too hot, not too cold - think bath water)
• 2¼ tsp active dry yeast
• 1 tbsp brown sugar
• ½ cup whole wheat flour
• 3-4 cups of kamut flour (all-purpose would also work, so would light spelt)
• 2 tsp salt
• 2 tbsp vegan butter, melted (I used Earth Balance)

Herb Topping

• 3 tbsp vegan butter, melted (I used Earth Balance)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp oregano
• ½ tsp basil
• 1 tbsp nutritional yeast
• 1 tsp salt

Instructions

Breadsticks

1. Spray a large baking sheet with non-stick spray (or use a non-stick mat or some parchment paper).
2. In a medium bowl, add water, sugar and active dry yeast. Stir and set aside until a proofed (about 10 minutes).
3. In a large bowl, add the flour and salt. Stir to combine. Add the yeast mixture and melted butter mix well, until a dough ball forms.
4. Place the dough on a floured surface and knead for a few minutes, until smooth.
5. From the dough ball, pull golf ball sized pieces and roll them into balls, then into long pieces. Add to your baking sheet.
6. Preheat your oven to 150F. Once it reaches that temperature, turn it back off, and place the breadsticks in the oven. Now they have a warm place to rise. Allow them to sit in there for about 35 minutes.
7. Remove breadsticks from the oven and heat to 375F.

Herb Topping

1. Add all ingredients to a small bowl and mix well. Spread half of the mixture onto the breadsticks (after they have doubled in size, and before you bake them).
2. Bake the breadsticks in the oven for about 15 minutes, then remove and spread the rest of the herb topping onto them.
3. Serve warm!

Notes

Author: Vegan Insanity

Recipe type: Pasta

Serves: 2

Ingredients

• 8 oz. pasta (or ½-1 cup per person)
• 4 medium garlic cloves, minced
• ½ cup tomatoes, diced
• 2 tbsp avocado oil
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• ½ tbsp lemon juice
• ½ tsp salt
• ¼ tsp freshly ground black pepper

Instructions

1. Boil pasta according to package directions.
2. Heat oil in a large pan over medium heat. Once warm, add garlic and cook until lightly browned, then add in the tomatoes and cook for another few minutes (3 or 4).
3. Drain your cooked pasta and add it to the pan. Mix everything together, and then add in your basil, parsley, lemon juice, salt and black pepper. Mix again.
4. Serve immediately.

Author: Vegan Insanity

Recipe type: Side Dish

Serves: 2

Ingredients

Carrots

• 1 bunch carrots (5 per person), washed and dried
• ½ tbsp avocado oil
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp cumin
• ¼ tsp paprika
• ¼ tsp cayenne pepper (more or less, depending on your heat preference)
• ½ tsp poppy seeds (optional)

Tahini & Coriander Dressing

• 1 tbsp tahini
• 2 tsp lemon juice
• ½ tbsp extra virgin olive oil
• ½ tsp coriander

Instructions

Carrots

1. Preheat your oven to 425F and line a baking sheet with a non-stick mat or parchment paper.
2. Place carrots on your baking sheet and drizzle with avocado oil, salt, pepper, cumin, paprika and cayenne pepper. Roll the carrots around until they are all completely covered.
3. Roast for 15 minutes, or until fork-tender.

Coriander Tahini Sauce

1. In a small bowl, mix together the tahini, lemon juice, extra virgin olive oil and coriander. Drizzle over roasted carrots, sprinkle with poppy seeds (if desired) and serve immediately.