3 DELICIOUS VEGAN RECIPES Lasagna, Taquitos, and Shepherds Pie!

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LASAGNA
1 Tbsp olive oil
1/2 chopped onion
2 garlic cloves
16 oz Beyond Beef
Fresh parsley and basil 2 tbsp or 1 tsp each of dry herbs
1 tsp each salt, pepper, oregano
28 oz can crushed tomatoes
2 cans of tomato sauce 8 oz
6 oz can tomato paste
1 tsp salt
boil 1 lb box of lasagna noodles according to the box directions with 1 tsp salt (Rummo was the brand that I used) (eggless)
Vegan ricotta cheese 8 oz (Kite Hill was the brand that I found)
Vegan mozzarella cheese 8 oz (Daiya was my brand)
Bake covered with aluminum foil for approx. 30 to 45 min

SHEPARDS PIE
1 tbsp olive oil
Beyond Beef 16 oz
1/2 onion chopped
2 garlic cloves minced
1/2 tsp each:
Oregano
Rosemary
Parsley
Thyme
1/4 tsp chili flakes
2 tbsp tomato paste
2 tsp Worcestershire sauce
2 cups veggie or mushroom broth
12 oz bag frozen mixed veggies
*** RECOMMENDED ***1/4 cup all-purpose flour. (I forgot to do this in the video) Add flour to the meat/vegetable mixture after the meat is completely cooked. The flour is used as a binder for the meat substitute.

MASHED POTATOES
2 Russet potatoes peeled and boiled w/1 tsp of salt
3/4 cup almond milk
2 tbsp plant-based butter (country crock plant butter was the brand that I used)
1 tsp salt
Bake in a 400-degree oven for 20 minutes, Broil, for 3 to 5 minutes

POTATO TAQUITOS
2 tbsp olive oil
1/2 or whole onion
2 minced garlic cloves
1 red bell pepper
1 green bell pepper
2 Russet Potatoes
1 tsp each:
Pepper
Cumin
Paprika
Oregano
1 to 1 1/2 tsp salt
3 tbsp all-purpose flour. This helps pack the potatoes together. (not mentioned in video) This is RECOMMENDED! Add flour to the potatoes after they are completely cooked.
Corn tortillas
Vegetable oil for frying

SALSA
1 Avocado
1/2 cup Salsa Verde
Dash of salt, pepper, garlic powder

#vegitablerecipe #plantbased #healthyfood #vegiterian
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