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      • Vegan Quick and Easy Mexican Red Pozole/Menudo (Instant Pot)
      • Easy Creamy Vegan Tomato Basil Sauce
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      • Gochujang Spicy Brussels Sprouts (Vegan)
      • Sautéed Basil Cucumbers and Grapes
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      • Easiest Vegan Cheese Sauce Ever *BASE RECIPE* (no blender needed!)
      • Easy Vegan Cheese for Pizza (Nut-Free, No Blender)
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Main Dishes

Easy Creamy Vegan Tomato Basil Sauce

February 10, 2020 //  by Meggan Leal//  1 Comment

Simple ingredients with big time flavors combine to give you a creamy, luscious pasta sauce with the classic Italian taste you love and the creaminess you miss from before your dairy-free days. No nuts, no coconuts, and no funny business, but still easy as can be with amazing results.

One of the things I missed the most when I gave up dairy was a good, luxurious, comforting cream sauce for my pasta. There are plenty of recipes out there that use blended cashews or other nuts, or even coconut cream. I don’t like spending the bajillions of dollars on cashews, and I don’t really like coconut a whole lot, so that’s a no from me, dawg.

There is an amazing recipe by Oh She Glows for Cauli-power Alfredo which I’ve made and is tremendously delicious, and I highly recommend it to anyone who wants to give it a go. It’s work though, including a food processor/blender and I am lazy – so I’ve only made it once despite how delicious it is.

I made a spaghetti squash lasagna with the cauliflower alfredo back in 2016 and I still dream about it to this day

What I Needed

So what was I looking for, exactly? An easy creamy pasta sauce that doesn’t take a whole lot of time, doesn’t need blenders or food processors, doesn’t use nuts, and did I mention I want it to be creamy?

Easy. Creamy. Quick. Delicious.

Yup. Like that. Exactly like that.

What It Ain’t

This isn’t an alfredo sauce or comparable. I’ve got one of those on the way, but this is a tomato-based cream sauce (my favorite before I gave up dairy). So if you’re looking for a white cream sauce, check out the one I linked above or stay tuned for mine coming out soon.

Let’s Get Down to Business

Ingredients You Need

Tomatoes: For super duper ease I used canned tomatoes. Whole tomatoes are going to be the best quality, but diced tomatoes ain’t too bad themselves. I go for diced because I like them. You definitely can use fresh tomatoes – and big, juicy vine tomatoes are going to be your besties for this recipe. Just measure out about 30oz (850g), chop them up, and give them a few minutes in your hot pan before moving on to the rest of the recipe.

Onions: I like to use sweet onions, but plain white or even yellow onions will work fine here. I buy pre-chopped onions from my store because I have arthritis and laziness.

Garlic: Again, I buy pre-minced. It works fine for me and tastes enough like garlic to make me happy. (See “onions” above for why I go this route). Feel free to use fresh, or substitute with granulated garlic if that’s your jam. Use a half a teaspoon if you use dry, though. Or more. I’m not about to tell anyone to curb their garlic usage! (I actually use way more than I put in the recipe, but I’ve been accused by a lot of people of using too much garlic and I didn’t want to offend any palates out there)

My cheat code for arthritis and laziness

Oil: In the spirit of this being Italian food, I use extra virgin olive oil. This one is my most favorite – it’s actually Tunisian. Yeah, I know, Tunisia isn’t in Italy. But most “Italian” olive oils aren’t even usually olive oil anymore, and this one is and it’s absolutely delicious. Can’t do olive oil? Use whatever neutral oil floats your boat – or just sub with your favorite vegan butter!

Basil: Basil is 1000000% my most favorite herb of all time, and if you can get it fresh it’s amazeballs. Italian basil, of course. Thai basil might be a bit too spicy for this application, but you can give it a shot if you’re feeling adventurous! If you can’t find fresh, feel free to use dried. Just follow the notes in the recipe card below. Can’t do basil? Try it out with oregano and thyme instead. Throw in a little rosemary and sage and your tastebuds will be very happy. 🙂

The Special Ingredient: as I was sitting around thinking about how I could make a creamy vegan tomato basil sauce without cream, as I often do, I scanned through my mental list of things that could possibly make it creamy as I noted above. Nuts, but expensive (and allergenic). Cauliflower, which is delicious but tedious and requires horsepower. Coconut, but blech. I could use my easy cheese sauce, but that wouldn’t give it exactly the creamy, luxurious mouthfeel I was wanting. Then.. it hit me.

Carbonara.

Carbonara is a creamy Italian pasta sauce that has absolutely zero cream in it. Its creaminess is achieved with eggs. They’re stirred in at the end to form a glossy, creamy, divinely delicious sauce with zero dairy. So what can we use instead of eggs to make a vegan version? What else but aquafa–

Just kidding.

For once I’m not using aquafaba!! I’m using something that uses it though! Mayonnaise. It’s a creamy emulsion of oil and vinegar traditionally made with eggs, but vegan mayo gives us the perfect creaminess we are needing in our sauce without the use of eggs, dairy, nuts, coconuts, or magic – well at least not much of it, anyway.

Process Notes

One of the best tips I have included in this recipe is to microwave the garlic and onion with your olive oil. This is a nifty trick I learned from Alton Brown in his book I’m Just Here for the Food 2.0. It softens the onion and mellows the garlic perfectly to cut out a good chunk of time from your stove-top cooking. Just be aware that your microwave will smell like onions and garlic for a while.

You can use your hands to smush up the tomatoes in the traditional rustic Italian manner, but again – arthritis. I use a potato masher for a good, texturous, chunky sauce. If you don’t like your sauce to be chunky, you can totally use a blender or food processor.. Or just use tomato sauce and save yourself some dishes?

Save that pasta water! It’s important because the starches in the water bring the oils and waters together for a creamy emulsion in your sauce. Check out this awesome video for a demonstration.

As far as how much of your vegan mayo to add – it’s up to you! I recommend starting with two tablespoons, and see if you like that level of creaminess. If you want it creamier? Add two more tablespoons. Rinse and repeat.

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Do the Thing

Yield: 4 servings

Easy Creamy Vegan Tomato Basil Sauce

close up of spaghetti and tomato cream sauce, garnished with fresh basil leaves and slices of bread

Simple ingredients with big time flavors combine to give you a creamy, luscious pasta sauce with the classic Italian taste you love and the creaminess you miss from before your dairy-free days. No nuts, no coconuts, and no funny business, but still easy as can be with amazing results.

Prep Time 2 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 22 minutes

Ingredients

  • 2 tsp minced garlic
  • 2 tbsp minced onion
  • 2 tbsp olive oil (or other neutral oil)
  • 2 14.5oz cans of diced or whole tomatoes
  • handful of fresh basil, divided 
  • salt, to taste
  • pepper, to taste
  • 12oz pasta, prepared according to package instructions MINUS four minutes
  • 1/4 c reserved pasta water
  • 4-8 tbsp vegan mayonnaise (depending on how creamy you want the sauce to be)

Instructions

  1. Put your water and salt to boil for your pasta
  2. Heat a large saucepan or skillet over medium high heat
  3. Stir together your onion, garlic, and olive oil in a microwave-safe bowl and microwave for one minute on high
  4. While your onion mix is in the microwave, empty your tomatoes into your hot pan and stir, letting some of the liquid evaporate off
  5. Add your onion mix into the tomatoes and stir well
  6. Add your uncooked pasta to the boiling water and stir well. Set a timer for the time it takes it to cook MINUS four minutes
  7. Tear half of your basil into small pieces and stir into the tomatoes
  8. Use a potato masher or fork to smash your tomatoes into smaller pieces, and let the mixture cook down until thickened to your liking (I let it go for about four to five minutes at medium-high heat)
  9. Drain your pasta and add to your tomato mixture along with 1/4c of the pasta water
  10. Stir well and lower the heat to medium-low, allowing the mixture to thicken more for five to six minutes until the pasta is al dente
  11. Tear the remaining basil into small pieces and add to the pasta
  12. Remove from heat and stir in the mayonnaise for a magically cream-less creamy tomato basil sauce!
  13. Salt and pepper to taste
  14. Garnish with fresh basil and vegan parmesan, and enjoy immediately with some yummy carbs

Notes

If you don't have fresh basil, you may substitute 4 tsp of dried. Add it all together at the first addition rather than dividing in half

If you're soy-free, try Sir Kensington's vegan mayo! We love Hellman's, but it does contain soy.

We use gluten-free pasta and Barilla's is our favourite!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Terra Delyssa Extra Virgin Olive Oil
    Terra Delyssa Extra Virgin Olive Oil
  • OXO Good Grips Smooth Edge Can Opener
    OXO Good Grips Smooth Edge Can Opener
  • Barilla Gluten Free Pasta, Spaghetti, 12 oz
    Barilla Gluten Free Pasta, Spaghetti, 12 oz
  • Sir Kensington's Classic Fabanaise
    Sir Kensington's Classic Fabanaise
© Meggan Leal
Cuisine: Italian / Category: Main Dishes

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Vegan Quick and Easy Mexican Red Pozole/Menudo (Instant Pot)

January 1, 2020 //  by Meggan Leal//  3 Comments

Deep, rich, spicy, and flavorful red pozole is a classic comfort food in Mexico – especially during the winter holiday season. It’s a chili based hominy soup and usually simmered all day with cuts of pork or chicken (or beef tripe for menudo). My version is vegan, easy, and can be made in less than an hour thanks to the Instant Pot.

Pozole: a brief

First of all, pozole is pronounced poe-SO-lay.

Traditional red pozole (pozole rojo) is made by slow simmering pork or chicken in a rich broth made of blended red chili peppers and onion, garlic, cumin, oregano, bay leaf, and a host of other herbs and spices that change based on who is making it and how their abuelita taught them. The same dish, but made with tripe instead of meat is known as menudo.

White or yellow hominy is added and it’s garnished with cabbage, radish, cilantro, onion, and lime juice. Avocado and tostadas (baked or fried corn tortillas) are also frequently enjoyed with pozole.

It can be simmered for hours to days, and is a labor of love, and a holiday tradition passed down through generations of Mexican families. It’s a beautiful dish rich in both flavor and history, and once you’ve tried it you know you’ll be craving it again and again.

As beautiful as the thought is of simmering it for days according to an ancient family recipe, I ain’t got time for that. Plus, I want it to be vegan. So I’m gonna make it convenient with quick ingredients, pre-ground and mixed spices, and an Instant Pot to cook it in less than an hour.

Ingredients:

Here’s a breakdown of our ingredients for this quick and easy vegan pozole:

The first ingredient I use in my quick and easy vegan pozole is soy chorizo. Yup. I know. That’s weird. But trust me.

Chorizo actually has a ton of the same spices and flavors as traditional pozole: chili, garlic, some acidity, and lots of gorgeous natural red. Yes, red. That’s important because we are making red pozole. Your red pozole should not be lacking in red.

Can’t do soy? No worries! Just skip the soyrizo. 🙂

The second ingredient is portabella mushrooms. Or portobello. Or giant creminis. Whatever you want to call them, they’re meaty and absorb all the pozole flavors wonderfully. Slice them thickly so they give plenty of chew.

I use baby portabellas because they give smaller chunks that are more manageable.

Before slicing your mushrooms, please please please wash them. The brown stuff you see on your mushrooms isn’t dirt. And trust me, you don’t want to eat it.

Next is veggie broth. I love that the manufacturer has already slow-simmered this for hours and hours so that I don’t have to! Yay! Complex flavors in an instant. Life doesn’t get much better than that.

The most important ingredient of all is menudo spice. Menudo spice is an intricate and balanced mixture of a TON of herbs and spices. You can definitely mix your own, and there are thousands of recipes online if you decide you want to give it a go. I don’t. Lol. I’ve been there, done that, inhaled way too much chili pepper, and I don’t want to go down that road again. So I buy pre-made.

There are a lot of different brands out there! Fiesta is the most popular where I am, but La India and Gebhardt are very good, too. Actually, I’ve never tried one I didn’t like – so find what you can, check the ingredients for anything you’re avoiding, and use what’s safe. I’m using Gebhardt in this because I went shopping for it ON NEW YEARS EVE (when everyone is making pozole) and literally all the menudo spice was sold out except for this one because it was hidden on an end cap on the opposite end of the store.

Lastly, hominy. Humble hominy is a larger and tougher variety of corn than what most Americans are accustomed to. It’s actually the corn used to make grits! There is a yellow and a white variety, and either one will work wonderfully here. Find it close to the canned corn or in the Hispanic section of your grocery store.

Cacique is my favorite brand of soy chorizo because the flavor is amazing, so is the price, and the meatiness is scary convincing – all while being gluten-free

INGREDIENTS: WATER, SOY FLOUR, SOYBEAN OIL, DISTILLED WHITE VINEGAR, PAPRIKA, SALT, MUSTARD POWDER, SPICES, GARLIC POWDER, CARAMEL COLOR AND POTASSIUM SORBATE (TO MAINTAIN FRESHNESS).

Let’s get started!

Step one: Turn your Instant Pot on sauté on medium heat and gather all your soup ingredients. First, add the chorizo and give it a good stir. Add about two cups of broth as needed to keep it from burning.

If you have whole mushrooms, you should cut them into about 1/2″ (about 2.5cm) slices. They don’t have to be exact. If you have sliced mushrooms, just toss them in!

Add your mushrooms to the pot.

Stir the mushrooms to coat with chorizo and juices.

Add about two cups of broth (16oz, 480ml) and stir well. The broth will keep it from burning on the bottom.

Open your hominy and drain it.

See? Corn! really ugly corn, but still corn.

Dump your drained hominy into your pot and stir well.

Now it’s time for the menudo spice! Hold your breath as you dump this in. You don’t want to breathe in chili powder. Use whatever brand you can find and tolerate. And use the amount indicated for 2-3 pounds of meat.

Delicious flavor and color, coming right up!

Stir everything really well.

IMPORTANT INSTANT POT INFORMATION!!!

My Instant Pot is a 6 quart Duo. It has a line inside that marks 2/3 capacity with a note that says “PC Max”. This is the max fill line for pressure cooking. DO NOT FILL YOUR POT UP PAST THIS POINT. If you have a smaller pot, are using any dehydrated ingredients that will increase in volume during cooking, or you are not confident about filling yours up to this point, stop here, cover, and cook now.

If you’re ok filling it up, go ahead and add another four cups of broth or until you reach the max fill line according to your Instant Pot instruction manual.

Close your lid and turn your valve to the sealing position.

Set the Instant Pot to pressure cook on normal/medium pressure for 20 minutes. It should come to pressure rather quickly since the pot is full and it’s already hot.

Once it’s done, let it natural release for ten minutes before carefully turning the valve to ‘venting’. Allow it to vent until the button drops and it’s safe to open.

If you opted to not fill your pot to the max fill line earlier, go ahead and add the four remaining cups of broth now and stir well.

Stir and serve your soup! Top with cilantro and chopped white onion, shredded cabbage, radish slices, and plenty of lime juice. It can also be enjoyed with avocado and tostadas.

Store it in the fridge for up to four days and reheat portions rather than the whole pot for best food safety.

If you don’t have an Instant Pot, don’t fret! Follow the instructions but in a slow cooker for 4-5 hours, or on a stovetop over a medium simmer for 1.5-2 hours.

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Video:

Recipe:

Yield: servings 8-10

Vegan Quick and Easy Red Pozole

Vegan Quick and Easy Red Pozole

Deep, rich, spicy, and flavorful red pozole is a classic comfort food in Mexico - especially during the winter holiday season. Mine is vegan, and cooks quickly in the Instant Pot.

Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 45 minutes

Ingredients

  • 1 lb (452g) soy chorizo
  • 24 oz (680g) baby portabella mushrooms, sliced
  • 2 30oz (850g) cans of hominy, drained
  • 64 oz (1.8L) vegetable broth
  • 3.25 oz (92g) menudo spice mix

Garnishes

  • Cilantro
  • Finely chopped white onion
  • Thinly sliced radish
  • Shredded cabbage
  • Fresh limes

Instructions

  1. In the Instant Pot on the sauté function, stir together the chorizo, sliced mushrooms, and two cups of broth
  2. Drain and add the hominy, and stir well
  3. Add the menudo spice and two more cups of broth and stir well
  4. If you’re worried about overfilling your Instant Pot, you can seal and cook now. I have a 6qt Duo and this recipe fills it exactly to the 2/3 max fill line. DO NOT GO OVER YOUR 2/3 MAX FILL LINE. SEE YOUR INSTANT POT’S INSTRUCTION MANUAL FOR FURTHER INFORMATION
  5. Add the remaining four cups of broth now (or after cooking if you’re worried about overfilling the Instant Pot)
  6. Pressure cook on medium for 20 minutes, and allow to naturally release for 10 minutes before venting, stirring, and serving
  7. Garnish with fresh cilantro, chopped white onion, shredded cabbage, sliced fresh radishes, and fresh lime juice

Notes

Please use caution while using your Instant Pot, and follow the user’s manual exactly.

This can also be prepared in a slow cooker on high for 3-4 hours, or on the stovetop over a medium simmer for 1-2 hours - until the mushrooms are cooked through.

If you're avoiding soy, omit the soy chorizo and check the menudo spice mix and veggie broth well for it. If you're avoiding corn, swap the hominy for chickpeas and check your menudo mix for cornstarch and your veggie broth for corn.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Instant Pot Duo 60 321 Electric Pressure Cooker, 6-QT
    Instant Pot Duo 60 321 Electric Pressure Cooker, 6-QT
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    Fiesta Mix Menudo 4.0 OZ(Pack of 3)
  • La India Menudo Spice 1.5oz
    La India Menudo Spice 1.5oz
  • Gebhardt Menudo Spice, 3.25 ounces
    Gebhardt Menudo Spice, 3.25 ounces
© Meggan Leal
Cuisine: Mexican / Category: Main Dishes

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Vegan Roasted Red Pepper Sloppy Joes

November 13, 2017 //  by Meggan Leal//  Leave a Comment

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