Easy vegan comfort food recipes that are great for beginners is what I will be sharing with you today. These recipes are gluten free and delicious.
Full recipes below.
#vegancomfortfood #beginners #comfortfood
EASY GLUTEN FREE PANCAKES
1 cup gluten free Bisquick pancake mix (or any mix you like)
1 cup soy milk unsweetened (or any plant milk)
1/4 cup plus 2 tablespoons unsweetened apple sauce
1 scoop of unflavored protein powder
Add all ingredients to a bowl and whisk till smooth. Add water or more milk if you want batter to be thinner.
Using a griddle @ 350 degrees or non stick skillet that is preheated add the batter using a 1/3 measuring cup to make 10 pancakes.
serving size 3 pancakes. 293 calories 11g protein.

CREAMY CHEEZY VEGATABLE CASSEROLE
1 can chick peas rinsed and drained.
1/2 cup of reserved aquafaba
1/4 cashew powder
1 cup vegan Greek style yogurt ( I used Kite Hill)
1 tsp salt
1/2 cup water
2 cups plant based cheese sauce (recipe below)
2 heads broccoli chopped
2 carrots chopped
4-5 red potatoes chopped
Parboil the potatoes and carrots for 4-5 minutes then add the broccoli and cook for another 4-5 minutes.
To make the sauce
Add the aquafaba, cashew powder, yogurt salt and water to a blender
Once blended add to a pot and add the cheese sauce and whisk together and bring just to a boil and then turn the heat off.
Add the parboiled veggies and chick peas to a 9 x 12 casserole dish and the add 1/2 the sauce and mix to make sure everything is coated and then add the rest to the top and make sure everything is covered.
Baked in a preheated 350 degree oven covered for 25 minutes and then uncovered for another 15 minutes. Makes about 6 servings.

PLANT BASED CHEESE SAUCE
1 Yukon gold potato
1 carrot
1 to 1 1/2 cups cauliflower
1 tsp each salt, onion powder, garlic powder
1 T lemon juice
4 to 5 T nutritional yeast
1/4 cup soy milk or any unsweetened plant milk
1 to 1 1/2 cup cooking water
Chop potato, carrot and cauliflower
Add to a pot of water, bring to boil and simmer for 15 minutes or until fork tender.
Scoop out the veggies and add to a blender, retain the cooking water in case you need more water to thin sauce..
Add the rest of the ingredients and blend well pour into a glass jar and let cool and store in the fridge for 7 to 10 days.


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