Pasta tossed in fresh cashew mozzarella cream sauce served in a white bowl.

Vegan Alfredo Pasta

Vegan Alfredo pasta is rich, creamy and decadent. This recipe features silky noodles tossed in a luxurious cashew cream sauce. Each bite of pasta provides a delicious bite of flavor with hints of garlic, fresh parsley and lemon.

The sauce has an amazing thick texture that just melts in your mouth and completely envelopes any pasta. The versatility of this sauce allows it to be served with any type of pasta. Some favorites include fettuccine, orecchiette and campanelle.

How To Make Creamy Alfredo Sauce

Part I: Mozzarella Cream Sauce Base

The creamy quality of Alfredo sauce is traditionally made using butter and cream. This vegan take on Alfredo sauce uses a few simple substitutions to develop it’s rich flavor. For the base of the sauce, I start with my go-to Mozzarella Cheese Sauce and then build on it to develop more flavor. To begin making the cheese sauce, soak 1 cup of raw cashew nuts in hot water for around ten minutes. Strain the liquid out and place the cashews into a blender. To the blender, add lemon juice (reserve the rind for later use), water, nutritional yeast and onion powder and whirl together until a smooth sauce is made.

Part II: Alfredo Sauce

To start turning this mozzarella sauce into Alfredo sauce, dice a medium yellow onion and sauté on medium-high heat with a splash of avocado oil. Next, wash the fresh parsley and separate the leaves from the stems. Set the leaves aside and finely chop the stems. Add the stems to the pan and cook until the onions become translucent. While that cooks, prepare a vegetable broth mixture by combining 1 + 1/4 cup of boiling water with Better Than Bouillon No Chicken Base. Set the broth aside. Next, chop up the fresh garlic cloves and add to the pan. Cook for a minute before adding 1 cup of the prepared broth to the pan. Cook down until the liquid evaporates and then add to the mozzarella sauce in the blender.

For the final steps, add nutritional yeast, salt, pepper and the remaining broth to the blender. Blend until creamy and smooth. To the sauce, mix in the finely diced parsley and the zest of 1 lemon to complete the flavor profile. Toss with the pasta of your choice and immediately serve this warm and gooey pasta.

When adding the cooked pasta to the sauce, add a few ladles of pasta water and stir together to add body and smoothness to the sauce.

Vegan Alfredo pasta is an easy meal for any day of the week. It’s decadent and delicious, so don’t be surprised if you start to crave it often. If you’re looking for more recipes featuring cheesy mozzarella sauce, try making Italian Meatball Subs or Zucchini Parmigiana. Remember to subscribe to my newsletter, rate the recipe below and tag @PlantBasedDogGuy on Instagram.

For more delicious dinner ideas, try these recipes:

Pasta tossed in fresh cashew mozzarella cream sauce served in a white bowl.
Yield: 6 Servings

Alfredo Pasta

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Vegan Alfredo pasta is a hearty dairy-free creamy cheese sauce. It's comforting, gooey, rich and decadent from the first bite to the last.

Ingredients

  • 1 Cup Raw Cashew Nuts
  • 2 Heaping Tablespoons Nutritional Yeast
  • 1/4 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup + 1/8 Cup Water
  • Juice of 1 Lemon (Reserve Rind For Zesting)
  • 1 Medium Yellow Onion (Diced)
  • 1 Tablespoon Avocado Oil For Sautéing
  • 2 Tablespoons Diced Parsley Leaves + Stems
  • 5 - 6 Garlic Cloves
  • 1 + 1/4 Cup Boiling Water
  • 1 + 1/4 Teaspoons Better Than Bouillon No Chicken Base
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Sea Salt
  • 1 Tablespoon Nutritional Yeast

Instructions

HOW TO MAKE ALFREDO SAUCE

  1. Begin making the cheese sauce by soaking 1 cup of raw cashew nuts in hot water for around ten minutes.
  2. Strain the liquid out and place the cashews into a blender.
  3. To the blender, add lemon juice (reserve the rind for later use), water, nutritional yeast and onion powder and whirl together until a smooth sauce is made.
  4. Dice a medium yellow onion and sauté on medium-high heat with a splash of avocado oil.
  5. Next, wash the fresh parsley and separate the leaves from the stems. Set the leaves aside and finely chop the stems.
  6. Add the stems to the pan and cook until the onions become translucent.
  7. While that cooks, prepare a vegetable broth mixture by combining 1 + 1/4 cup of boiling water with Better Than Bouillon No Chicken Base. Set the broth aside.
  8. Next, chop up the fresh garlic cloves and add to the pan. Cook for a minute before adding 1 cup of the prepared broth to the pan.
  9. Cook down until the liquid evaporates and then add to the sauce in the blender.
  10. For the final steps, add nutritional yeast, salt, pepper and the remaining broth to the blender. Blend until creamy and smooth.
  11. To the sauce, use a spoon to mix in the finely diced parsley and the zest of 1 lemon.
  12. Toss with the pasta of your choice and immediately serve this warm and gooey pasta.

Notes

When adding the cooked pasta to the sauce, add a few ladles of pasta water and stir together to add body and smoothness to the sauce.

Recommended Products

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

Nutrition Information

Yield

6 Servings

Serving Size

1/6 Batch

Amount Per Serving Calories 325Total Fat 10.3gSaturated Fat 1.3gSodium 138mgCarbohydrates 47gFiber 3gSugar 1gProtein 13g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Homemade panko breaded zucchini parmigiana layered with marinara sauce and mozzarella sauce on top.

Zucchini Parmigiana

Zucchini parmigiana is a melding together of delicious flavors: There’s the fresh zucchini; the rich marinara; the smooth cheese sauce and the thick layer of crunchy panko breadcrumbs to envelope it all.

It’s crunchy, saucy and flavorful, making it everything an entrée should be. The sauce components can be made ahead so that when dinner rolls around, only the zucchini will need preparation.

How To Make Vegan Zucchini Parmigiana

How To Make The Marinara Sauce

The best tomato sauce to use for this recipe is my Authentic Marinara Sauce. Cook down San Marzano tomatoes, garlic cloves, one onion, fresh basil and vegetable stock until it reduces into a hearty tomato base. To cook the marinara sauce, place a large pot on the stove at medium heat. Pour enough extra virgin olive oil to cover the bottom of the pot and let it heat up. When hot, add the onions and cook until translucent. Next, add the fresh garlic and mix with the onions. Then add the San Marzano tomatoes and stir.

San Marzano tomatoes have less of a canned taste than other canned varieties.

At this time, add the fresh basil, season with salt and pepper and mix everything together. Allow to stew for 15 minutes. You’ll notice the tomatoes will start to release a rich aroma as it begins to break down. To speed up the process, mash the tomatoes with a wooden spatula.

After the tomatoes have stewed, add the 16 oz. of flavored stock or water to the pot. Lower the heat to a low setting. This will give the sauce time to simmer and develop serious flavor. Stir occasionally for the next 25 – 30 minutes so that the sauce does not burn or stick to the bottom of the pan.

When the sauce is finished, remove off the heat and use an emulsion hand blender to create a smooth marinara sauce. If you prefer a chunky and rustic sauce then skip this step altogether.

How To Make Creamy Mozzarella Sauce

The smooth Mozzarella Sauce is creamy and cheesy and pairs well with anything. To make the cheese sauce, simply soak 1 cup of raw cashew nuts in hot water for around ten minutes. Strain the liquid and then place in a blender. To the blender, add lemon juice, water, nutritional yeast and onion powder and whirl together until a smooth sauce is made.

Preparing The Zucchini For Baking

To prepare the zucchini, cut off the ends and slice lengthwise to make long strips of zucchini. Zucchini is a vegetable that retains a lot of moisture. To draw that out, place the slices on papers towels and sprinkle sea salt on both sides. Let this soak in for a few minutes. Next, use the paper towels to blot the surface of the zucchini, absorbing any excess moisture.

Zucchini retains a lot of moisture inside the vegetable, so you’ll have to remove the excess by using a sprinkle of salt and paper towels.

To coat the zucchini with breadcrumbs, you’ll need to prepare two mixtures: a batter and a dry mixture. Simply dunk the zucchini into the batter, making sure to cover the entire surface. Then, press it into the dry mixture, coating both sides. Bread all the zucchini slices and place on a baking tray lined with parchment paper. Spray the tops with avocado oil, or another oil with a high smoke point before placing in an oven set to 425°F.

Bake the breaded zucchini for 10 minutes and then flip over and bake for an additional 10 minutes. Serve zucchini parmigiana immediately to get the best amount of crunchiness. Layer with the delicious Marinara Sauce, Mozzarella Cheese Sauce and dried oregano for the tastiest bite.

The great thing about this parmigiana recipe is that it can be used with a variety of vegetables. Try it with the classic eggplant, yellow potatoes or carrots for an unexpected meal. If you make this recipe, don’t forget to leave a review below and tag @PlantBasedDogGuy on Instagram.

For more delicious dinner ideas, try these recipes:

Homemade panko breaded zucchini parmigiana layered with marinara sauce and mozzarella sauce on top.
Yield: 2 Servings

Zucchini Parmigiana

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

This oven baked zucchini parmigiana is saucy, fresh, cheesy and crunchy. It's a delicious vegan take on a classic Italian dish.

Ingredients

Marinara Sauce

  • 56 oz. / 2 Cans San Marzano Tomatoes
  • 1 Yellow Onion
  • 6 Cloves Garlic
  • 15 Fresh Basil Leaves
  • Extra Virgin Olive Oil
  • Salt & Pepper (To Taste)
  • 2 Teaspoons Better Than Bouillon No Chicken Base or other flavored base (optional) + 16 oz. Hot Water

Mozzarella Cheese Sauce

  • 1 Cup Raw Cashews
  • 2 Heaping Tablespoons Nutritional Yeast
  • 1/4 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup + 1/8 Cup Water
  • Juice of 1 Lemon

Batter Mixture

  • 1 Cup Oat Milk (Or Other Vegan Milk)
  • 1 Cup All-Purpose Flour
  • 1 Tablespoon Follow Your Heart Vegan Ranch
  • 1/2 Teaspoon Salt

Dry Mixture

  • 2 Cups Panko Breadcrumbs With Italian Seasoning (I Recommend Flora Bread Crumbs Panko Seasoned)
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 4 Tablespoons Nutritional Yeast
  • 2 Zucchini

Instructions

HOW TO MAKE MARINARA SAUCE

CHOP

  1. Evenly chop the yellow onion, fresh garlic cloves and fresh basil leaves.

PREPARE

  1. Open the 2 cans of San Marzano tomatoes and set aside.
  2. Boil 16 oz of water. If you are using Better Than Bouillon No Chicken Base, mix 2 teaspoons with the hot water and stir. If you are omitting the flavored stock then set aside 16 oz of hot water.

COOK

  1. Place a large pot on the stove at medium heat. Add enough extra virgin olive oil to cover the bottom of the pot.
  2. When heated, add the onions and cook until translucent
  3. Add the fresh garlic to the pot and mix with the onions, cooking for only 45 seconds to 1 minute.
  4. Add the San Marzano tomatoes to the pot and stir. At this time, add the fresh basil and season with salt and pepper and mix everything together. Allow to stew for 15 minutes. You'll notice the tomatoes will start to release a rich aroma as it begins to break down. To speed up the process, mash the tomatoes with a wooden spatula.
  5. After the tomatoes have stewed, add the 16 oz. of flavored stock or water to the pot. Lower the heat to a low setting. This will give the sauce time to simmer and develop serious flavor. Stir occasionally for the next 25 - 30 minutes so that the sauce does not burn or stick to the bottom of the pan.
  6. When the sauce is finished, remove off the heat and use an emulsion hand blender to create a smooth marinara sauce. If you prefer a chunky and rustic sauce then skip this step altogether.

HOW TO MAKE VEGAN MOZZARELLA SAUCE

  1. In a blender, combine all the ingredients and blend on high until a smooth sauce is made. This should take around 2 minutes.

HOW TO PREPARE THE ZUCCHINI

  1. Preheat and oven set to 425°F.
  2. To prepare the zucchini, cut off the ends and slice lengthwise to make long strips of zucchini.
  3. Zucchini is a vegetable that retains a lot of moisture. To draw that out, place the slices on papers towels and sprinkle sea salt on both sides. Let this soak in for a few minutes. Next, use the paper towels to blot the surface of the zucchini, absorbing any excess moisture.
  4. Prepare the batter and dry mixtures. Whisk the ingredients listed above in two separate bowls.
  5. To coat the zucchini, simply dunk the slices into the batter, making sure to cover the entire surface. Then, press into the dry mixture, coating both sides.
  6. Continue to bread all the zucchini slices and place on a baking tray lined with parchment paper. Spray the tops with avocado oil, or another oil with a high smoke point before placing in an oven.
  7. Baked for 10 minutes and then flip over and bake for an additional 10 minutes.

ASSEMBLING ZUCCHINI PARMIGIANA

  1. Serve zucchini parmigiana immediately to get the best amount of crunchiness.
  2. Layer with the delicious Marinara Sauce, Mozzarella Cheese Sauce and dried oregano for the tastiest bite.

Notes

  • When making the marinara sauce use San Marzano tomatoes as they have less of a canned taste than other canned varieties.
  • Store leftover marinara sauce and mozzarella cheese in the fridge for later use.
  • Zucchini retains a lot of moisture inside the vegetable, so you'll have to remove the excess by using a sprinkle of salt and paper towels.

Recommended Products

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

Nutrition Information

Yield

2

Serving Size

1 Zucchini

Amount Per Serving Calories 335Total Fat 8.5gSaturated Fat 1gSodium 363mgCarbohydrates 5gFiber 4gSugar 9gProtein 11g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Pancit noodles in a bowl.

Pancit Canton Noodles

For those of you not familiar with pancit canton noodles, it is often described as Filipino chow mein. The noodles are cooked in a flavorful soy sauce and stock broth and tossed with a medley of seasoned vegetables.

This dish is easy to make and is a great way to use up vegetables in your fridge, making it the perfect weeknight meal.

Are Pancit Canton Noodles Vegan?

Traditionally, pancit canton noodles contain egg powder. After perusing the noodle aisle, I stumbled upon Super Q Special Pancit Canton. These noodles are made from wheat flour, and made without egg. They are also free from unnecessary food dyes (it contains e160a, which is always vegan) and preservatives.

The thickness of the canton noodles work nicely in this pancit recipe but if you’re unable to find canton noodles in your local Asian market, using Super Q Bihon noodles works great.

How To Make Pancit Canton Noodles

Pancit canton noodles are an easy meal to throw together any day of the week. For this recipe, I use onion, garlic, haricot vert, shredded cabbage, carrots and green onion. Feel free to take the non-traditional route and use whatever you have in your vegetable drawer. Start by julienning, slicing or mincing the vegetables according to it’s size.

Once all the vegetables are cut, put a large pot on medium heat and add 6 tablespoons of extra virgin olive oil. Start by frying the garlic for a minute or so and then add in the green beans. Five minutes in, add the carrots and onions to the pot. Stir to keep the vegetables from burning. After 10 minutes, add the shredded cabbage and green onions. Deglaze the pan with soy sauce. Immediately after, add the chopped parsley, 6 cups of water and 6 teaspoons of Better Than Bouillon No Chicken Base. Stir until well combined.

Cooking The Noodles

Next, using tongs or a slotted spoon, remove the cooked vegetables out of the broth and set aside. Now add the canton noodles, as well as 2 cups of water to the pot, cover with the lid and let the noodles cook down for 6 minutes. After 6 minutes has passed, remove the lid and stir the noodles, paying attention to push any uncooked noodles into the broth. Cover the pot once more and allow to cook for another 6 minutes. Check that that noodles are soft. Add more cooking time if necessary. Otherwise, add the vegetables back into the pot and stir until evenly distributed.

To serve the noodles, add a squeeze of calamansi lime or regular lime and/or top with Pan Fried Tofu.

Removing the vegetables before cooking the noodles will prevent the veggies from becoming too soft and mushy.

Vegan pancit noodles are a convenient meal for any weeknight. It’s got the goodness of veggies, carbs and protein (if adding tofu) in a bowl. If you make this recipe, don’t forget to rate it below and tag @PlantBasedDogGuy on Instagram!

For more convenient weeknight dishes try making this Peanut & Kale Stew.

Easy pancit noodles served with tofu in a white bowl.
Yield: 8 Servings

Pancit Canton Noodles

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A convenient one-bowl meal, pancit noodles are cooked in a flavorful soy sauce and stock broth and tossed with seasoned vegetables.

Ingredients

  • 6 Tablespoons Extra Virgin Olive Oil
  • 454 g. (1 Bag) Special Pancit Canton Noodles (I Recommend Super Q)
  • 3 Large Carrots
  • 1 Onion
  • 12 oz. Haricot Vert
  • 6 Large Garlic Cloves
  • 4 Cups Shredded Cabbage
  • 1/4 Cup Chopped Fresh Parsley
  • 2 Green Onions
  • 6 Cups Water + 6 Teaspoons Better Than Bouillon No Chicken Base
  • 6 Tablespoon Reduced Sodium Soy Sauce
  • 2 Cups Water

Instructions

PREPARE

  1. Peel and julienne the carrots.
  2. Wash the haricot vert and snap off the stems. Cut each bean into 4 pieces.
  3. Peel the garlic and mince.
  4. Peel the onion and cut into a similar size as the carrots and green beans.
  5. If using a whole cabbage, cut into shreds. If using shredded cabbage, wash 4 cups worth.
  6. Wash the green onions and slice the whole stalk into thin rings. The white parts will be reserved for cooking, and the green parts will be used for garnishing.
  7. Chop enough fresh parsley to fill 1/4 cup.

HOW TO COOK VEGAN PANCIT CANTON NOODLES

  1. Once all the vegetables are cut, put a large pot (with a lid) on medium heat and add 6 tablespoons of extra virgin olive oil. Start by frying the garlic until golden, and then add in the green beans.
  2. Five minutes in, add the carrots and onions to the pot. Stir to keep the vegetables from burning.
  3. After 10 minutes, add the shredded cabbage and green onions and stir.
  4. Deglaze the pan with soy sauce. Immediately after, add the chopped parsley, 6 cups of water and 6 teaspoons of Better Than Bouillon No Chicken Base. Stir until well combined. Cook on a low boil for 10 minutes.
  5. Next, using tongs or a slotted spoon, remove the cooked vegetables out of the broth and set aside.
  6. Now add the pancit canton noodles, as well as 2 cups of water to the pot. Cover with the lid and let the noodles cook down for 6 minutes.
  7. After 6 minutes has passed, remove the lid and stir the noodles, paying attention to push any uncooked noodles into the broth.
  8. Cover the pot once more and allow to cook for another 6 minutes. Check that that noodles are cooked. Add more cooking time if necessary.
  9. If the noodles are ready, add the vegetables back into the pot and stir until evenly distributed. Serve with pan fried tofu and garnish with green onions.

Notes

Removing the vegetables before cooking the noodles will prevent the veggies from becoming too soft and mushy.

Recommended Products

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

Nutrition Information

Yield

8 Servings

Serving Size

1/8

Amount Per Serving Calories 388Total Fat 26.5gSodium 1100mgCarbohydrates 35gProtein 6g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Vegan Meatball Sub

If you’re looking for an easy and delicious meal, look no further than my vegan meatball sub. Made from several components that can all be made ahead, it’s the perfect weeknight dish.

It all starts with delicious vegan meatballs that are crispy and bursting with flavor. Then, simply stuff them into a hot dog bun, top with authentic Marinara Sauce and slather with gooey mozzarella sauce for one of the most satisfying meals ever.

How To Make Vegan Meatballs For A Meatball Sub

Perfectly crisp and meaty vegan meatballs are possible with a few handy substitutions. Egg is a crucial component to helping the ingredients bind together. So far, the best vegan egg alternative I’ve found is Bob Red Mill’s Egg Replacer. Mix 2 tablespoons of egg replacer with 4 tablespoons of water and whisk. Once combined, let it sit for a few minutes until it creates a gooey paste perfect for binding loose ingredients.

For the meatiest meatballs I use Lightlife Plant-Based Ground. It’s made primarily from peas and packs 20g of protein per serving. To make the meatball mix, combine the egg replacer, plant based milk, breadcrumbs, fresh herbs and spices in a bowl. Shape into 11/2 inch balls and set aside.

How To Make A Vegan Meatball Sub

To make a vegan meatball sub absolutely mind-blowing, it needs a bit of depth from Marinara Sauce and the creaminess of a mozzarella cheese sauce. Make the marinara sauce by cooking down San Marzano tomatoes, garlic cloves, one onion, fresh basil and vegetable stock until it reduces into a hearty tomato base.

For the rich and creamy Mozzarella Sauce, blend cashew nuts, lemon juice, water, nutritional yeast and onion powder together until a smooth sauce is made.

Meatball subs make an easy family dinner for the middle of the week. Make all the components ahead and assemble when ready to eat.

How To Cook Vegan Meatballs

To cook the meatballs, place a large pan on medium heat and add a few splashes of olive oil. When the pan is searing hot, drop the meatballs in and cook until browned, around 7 – 10 minutes. When adding the meatballs to the pan, work in small batches so that the pan is not overcrowded.

As they cook, turn the meatballs to brown all sides and lower the heat when the oil begins to smoke. You might find you have to adjust the cooking temperature a few times to stop the pan from smoking too much. Once the meatballs are done, move them onto a plate lined with paper towels. This will absorb any excess oil.

Now comes the easy part! To put it all together, toast vegan hot dog buns in the oven or in a toaster. Once they are ready, stuff 3 meatballs (half them if you like) into one hot dog bun and spoon a generous amount of marinara sauce on top. Then slather some of the mozzarella sauce over everything. Garnish with fresh basil and take a bite!

The great thing is that these meatballs don’t have to be confined to hot dog buns. Toss them with Marinara Sauce and serve with spaghetti, turn them into the centerpiece for sliders or crumble over flatbread pizzas. The options are endless and decidedly yummy.

If you make this recipe, don’t forget to leave a review below and tag @PlantBasedDogGuy on Instagram.

For more meaty vegan dishes, try these recipes:

Plant based lightlife vegan meatball sub on a hot dog bun with homemade mozzarella and marinara sauce.
Yield: 4 Subs

Vegan Meatball Sub

Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

Vegan meatball sub made with homemade meatballs, stuffed into hot dog buns, topped with marinara sauce and gooey mozzarella sauce.

Ingredients

Meatballs

  • 2 Tablespoons Bob's Red Mill Egg Replacer + 4 Tablespoons Water
  • 1/2 Cup Breadcrumbs (I Recommend Flora Bread Crumbs Panko Seasoned)
  • 12 oz (1 Pack) Lightlife Plant-Based Ground
  • 1 3/4 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Chopped Parsley
  • 1 Teaspoon Chopped Basil
  • 1 Teaspoon Salt
  • 3/4 Teaspoon Pepper
  • 1/4 Cup Plant Based Milk (I Recommend Almond Milk)

Marinara Sauce

  • 56 oz. / 2 Cans San Marzano Tomatoes
  • 1 Yellow Onion
  • 6 Cloves Garlic
  • 15 Fresh Basil Leaves
  • Extra Virgin Olive Oil
  • Salt & Pepper (To Taste)
  • 2 Teaspoons Better Than Bouillon No Chicken Base or other flavored base (optional) + 16 oz. Hot Water

Mozzarella Sauce

  • 1 Cup Raw Cashews
  • 2 Heaping Tablespoons Nutritional Yeast
  • 1/4 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup + 1/8 Cup Water
  • Juice of 1 Lemon

Meatball Sub

  • 4 Vegan Hot Dog Buns (I Used Ball Park)
  • 12 Vegan Meatballs
  • Marinara Sauce
  • Mozzarella Sauce
  • Basil To Garnish

Instructions

HOW TO MAKE VEGAN MEATBALLS

  1. Prepare the egg replacer by whisking 2 tablespoons with 4 tablespoons water. Let sit for a few minutes until it creates a gooey paste perfect for binding the dry ingredients together.
  2. Finely chop the parsley and basil.
  3. In a bowl combine Lightlife Plant-Based Ground, the egg replacer, breadcrumbs, garlic powder, onion powder, salt, pepper, plant based milk, chopped parsley and chopped basil. Mix with your hands until fully combined.
  4. Using the curve of your palm, form into round balls. This batch will make around 14 meatballs.

HOW TO MAKE MARINARA SAUCE

CHOP

  1. Evenly chop the yellow onion, fresh garlic cloves and fresh basil leaves.

PREPARE

  1. Open the 2 cans of San Marzano tomatoes and set aside.
  2. Boil 16 oz of water. If you are using Better Than Bouillon No Chicken Base, mix 2 teaspoons with the hot water and stir. If you are omitting the flavored stock then set aside 16 oz of hot water.

COOK

  1. Place a large pot on the stove at medium heat. Add enough extra virgin olive oil to cover the bottom of the pot.
  2. When heated, add the onions and cook until translucent
  3. Add the fresh garlic to the pot and mix with the onions, cooking for only 45 seconds to 1 minute.
  4. Add the San Marzano tomatoes to the pot and stir. At this time, add the fresh basil and season with salt and pepper and mix everything together. Allow to stew for 15 minutes. You'll notice the tomatoes will start to release a rich aroma as it begins to break down. To speed up the process, mash the tomatoes with a wooden spatula.
  5. After the tomatoes have stewed, add the 16 oz. of flavored stock or water to the pot. Lower the heat to a low setting. This will give the sauce time to simmer and develop serious flavor. Stir occasionally for the next 25 - 30 minutes so that the sauce does not burn or stick to the bottom of the pan.
  6. When the sauce is finished, remove off the heat and use an emulsion hand blender to create a smooth marinara sauce. If you prefer a chunky and rustic sauce then skip this step altogether.

HOW TO MAKE VEGAN MOZZARELLA SAUCE

  1. In a blender, combine all the ingredients and blend on high until a smooth sauce is made. This should take around 2 minutes.

ASSEMBLING VEGAN MEATBALL SUBS

  1. Toast vegan hot dog buns in a toaster or an oven.
  2. Once they are ready, stuff 3 meatballs (half them if you like) into one hot dog bun and spoon a generous amount of marinara sauce on top.
  3. Slather some of the mozzarella over everything. Garnish with fresh basil and take a bite!

Notes

The great thing is that these meatballs don't have to be confined to hot dog buns. Toss them with Marinara Sauce and serve with spaghetti, turn them into the centerpiece for sliders or crumble over flatbread pizzas. The options are endless and decidedly yummy.

Recommended Products

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

Nutrition Information

Yield

4

Serving Size

1 Sub

Amount Per Serving Calories 380Total Fat 15gSodium 740mgCarbohydrates 40gProtein 20g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Vegan stuffed pepper recipe using alpha foods meatless sausage crumble, tofutti sour cream and vegan cheese sauce.

Stuffed Bell Peppers

Filling and full of flavor, stuffed bell peppers are a complete meal rolled into one. They’re a great make-ahead meal and last for several days in the fridge.

These roasted stuffed bell peppers bake to perfection in the oven and achieve an enviable char on the skin, lending some serious smoky flavors to the dish.

How To Make Stuffed Bell Peppers

Stuffed bell peppers are one of the simplest and most convenient meals to make. Make it from leftover rice, any extra veggies hiding in your fridge and of course, bell peppers.

Making Spicy Dirty Rice

Start with leftover rice from the night before, or you can make rice a few hours ahead and allow to cool. It’s important that the rice has time to cool so it won’t be mushy when added to the other ingredients. (If you’re looking for an easy rice recipe, I’ve included one in the recipe box below.)

Use What Ingredients You Have On Hand

One of the best things about stuffed bell peppers is that you can use whatever vegetables and condiments you have in the fridge to go into the dirty rice. For me, this typically means green bell peppers, tomatoes, red onion, jalapeños and cilantro. If you have squash, zucchini, tomatoes and eggplant, use that instead! Adapt the recipe to fit your needs.

If you’re looking to build big flavor in a short amount of time, add a can of chipotle peppers in adobo sauce to the rice. This little can adds unbelievable depth and smoky notes to the dish. I also like to add crumbled vegan meat or beans to the rice to get a boost of protein into the mix.

Use leftover rice to avoid having an overly mushy filling. Just cooked rice will unfortunately fall apart and have a grainy texture.

Ready In Thirty Minutes

Once the rice becomes a medley of tasty things, halve the bell peppers and stuff with the rice filling. Bake for 30 minutes and then it’s all done. Because of its simplicity, I always like to fall back on this recipe when I’m pressed for time, AND when I have extra ingredients in the fridge that I have to use up.

For the final touch, add toppings like vegan sour cream and my Cheesy Vegan Nacho Sauce to amp up the delicious Mexican flavors.

Stuffed bell peppers are one of the easiest and most delicious meals to enjoy on a busy weekday. If you try making it yourself, leave me a comment below to let me know how you liked this recipe!

Looking for more Mexican inspired recipes? Try my other delicious recipes:

Easy vegan homemade stuffed bell pepper recipe.
Yield: 10 Servings

Stuffed Bell Peppers

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Stuffed bell peppers are the ultimate all-in-one meal. These peppers are filled with flavorful dirty rice and oven baked to perfection.

Ingredients

Plain Rice

  • 2 Cups Rice
  • Extra Virgin Olive Oil
  • Salt

Dirty Rice

  • 2 Fresh Jalapeños
  • 1 Red Onion
  • 1 Red or Green Bell Pepper
  • 5 Garlic Cloves
  • 2 Heaping Tablespoons Chopped Fresh Cilantro
  • 1/2 Teaspoon Salt
  • 2 Cups Water + 1 Teaspoon Better Than Bouillon No Chicken Base
  • 7 oz. 1 Can La Costena Chipotle Peppers in Adobo
  • 8 oz. 1 Package Alpha Foods Meatless Sausage Crumbles
  • 4 Cups Leftover Rice

Stuffed Bell Peppers

  • 5 Bell Peppers

Vegan Cheese Sauce

  • 1 Medium Sized Butternut Squash
  • 6 Tablespoons Nutritional Yeast
  • 6 Tablespoons Extra Virgin Olive Oil
  • 4 Tablespoons Apple Cider Vinegar
  • 4 Tablespoons Soy Sauce
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Sea Salt
  • 2 Tablespoons Sriracha Sauce (less or more depending on spice level)
  • 1/2 Cup Coconut Milk

Instructions

HOW TO MAKE PLAIN RICE

  1. If you don't have leftover rice, follow my directions below for fluffy rice every time! Just give it a few hours to cool off before using in the stuffed bell pepper recipe.
  2. Wash and rinse 2 cups of jasmine rice in a pot. Tip out the rice water and add 4.5 cups of clean water to the pot.
  3. Salt the water and add a splash of extra virgin olive oil into the pot.
  4. Turn the stove on high heat and allow the water to come to a bubbling boil.
  5. Once boiling, turn the heat down to medium heat and allow to cook for 16 minutes.
  6. After the time goes off, turn the heat off and cover the pot of rice with a lid.
  7. Allow the rice to cool completely before moving on to the next step.

HOW TO MAKE DIRTY RICE

  1. This recipe makes enough dirty rice to stuff 5 bell peppers.
  2. Start by dicing the bell pepper, red onion and garlic cloves. Wash and cut the fresh jalapeños, removing and discarding the seeds.
  3. Put a large saucepan on high heat and add a splash of extra virgin olive oil. Add the diced vegetables and cook for 5 minutes.
  4. Add the Alpha Foods Meatless Sausage Crumbles and stir evenly into the other pan ingredients.
  5. Chop the La Costena Chipotle Peppers and add to the pan. Pour in any residual sauce from the can into the pan.
  6. Stir together. You should notice that the aroma of warm spices begin to awaken and infuse itself into all the ingredients.
  7. Add the cooled rice into the pan and mix evenly.
  8. In a bowl, mix 2 cups of hot water with 1 teaspoon of Better Than Bouillon No Chicken Base. Once mixed, add this to the pan.
  9. Sprinkle in salt and cook all the ingredients until the water evaporates.
  10. Add the chopped cilantro to the dirty rice and stir.
  11. Move the pan off heat and prepare the peppers for stuffing.

HOW TO MAKE STUFFED PEPPERS

  1. Set the oven to 400°F and line an oven-proof pan with parchment paper or a silicone baking mat.
  2. Wash and half 5 bell peppers.
  3. Remove the seeds and stems from inside each half and rinse until clean.
  4. Using a paper towel, absorb the extra moisture inside the bell pepper.
  5. Use a spoon to fill each bell pepper half with dirty rice. Be liberal and round off the tops!
  6. Place into the oven for around 25 - 30 minutes.
  7. You'll notice that the bell peppers will begin to char and release juices. It's all part of the cooking process! Remove the stuffed bell peppers when they have a roasted appearance.
  8. Top with Tofutti Better Than Sour Cream and my Easy Cheese Sauce for an over-the-top delicious meal.

HOW TO MAKE VEGAN CHEESE SAUCE

  1. Prepare a medium sized pan with extra virgin olive oil and place on medium heat.
  2. Have a blender on hand to mix the ingredients together.
  3. Peel and then roughly cube the butternut squash.
  4. When the pan is hot, add the butternut squash and sauté until soft. As the squash is sizzling, season with salt and pepper.
  5. Once the butternut squash is soft (you'll see char marks on the outside of the cubes), put in the blender.
  6. Add all the other ingredients into the blender.
  7. Blend until a smooth nacho cheese sauce develops.

Notes

Use leftover rice to avoid having an overly mushy filling. Just cooked rice will unfortunately fall apart and have a grainy texture.

Recommended Products

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Nutrition Information

Yield

10

Serving Size

1 Pepper Half

Amount Per Serving Calories 185Total Fat 2.4gSodium 537mgCarbohydrates 23.5gProtein 6.5g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Vegan chicken drumstick recipe with ranch and veggies on a white plate and background.

Vegan Drumsticks

These chicken vegan drumsticks will soon become your guilty pleasure! They are meaty, succulent, tender and crispy.

Companies like All Vegetarian, Be Leaf and May Wah all make a version of the chicken drumstick. More or less, they are of the same quality, have similar texture and when treated right, can produce the right flavor. The real magic lies in the preparation!

The Best Way To Cook Vegan Chicken Drumsticks

I’ve taken up the challenge of figuring out how to make the best vegan drumsticks like my reputation depends on it. Studiously, I’ve batch tested a few methods and taken notes so that you don’t have to.

While trying out different methods, I’ve found that when vegan meat is treated with the same patience and care that chefs put into traditional meat options, it can be elevated to the same flavor level.

My preferred preparation uses steaming to soften the vegan meat fibers, and then relies on baking the drumsticks and basting them over the span of 30 minutes.

When they’re done baking in the oven, you’ll have perfectly cooked drumsticks every time. Serve with vegan ranch, cut celery and julienned carrots for the classic combo. The cooked wings keep well in the fridge for up to 3 days. Beyond that I’m unsure, as they’ve never lasted that long in my home.

Toss the succulent drumsticks in a variety of tasty sauces – from barbecue to sweet chili, mustard sauce and more.

These chicken drumsticks are tender, moist, meaty, slightly chewy and really hit the spot. They’re the perfect finger foods for gatherings and effortless dinners. If you make vegan drumsticks using my way of preparation, don’t forget to tag the Plant Based Dog Guy in your post!

Craving other “meaty” vegan dishes? Try some of my other go-to recipes:

Vegan chicken drumstick recipe with ranch and veggies on a white plate and background.
Yield: 6 Servings

Vegan Drumsticks

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

This recipe is the best way to make tender and juicy vegan chicken drumsticks. They're the perfect finger food for parties and casual dinners.

Ingredients

  • 12 Vegan Chicken Drumsticks

Buffalo Sauce

  • 2 Parts Frank's Red Hot Original Hot Sauce
  • 1 Part Vegan Butter (Earth Balance)

Instructions

HOW TO MAKE VEGAN WINGS

  1. In a large pot, add enough water to reach the 1/4 mark. Place on high heat and bring water to a boil.
  2. When the water starts simmering and giving off light steam, lower the stove to medium heat.
  3. Place a steam basket on top and put the vegan drumsticks in the basket. Try to not overlap the drumsticks.
  4. Steam for around 8 - 10 minutes so that the vegan meat gets soft and tender.
  5. Remove the wings off the stove and onto a baking tray lined with parchment paper. Bake the drumsticks in the oven for 20 minutes at 400°F.
  6. 10 minutes into baking, flip the drumsticks over to get an even cook.
  7. After 20 minutes, take the drumsticks out of the oven and toss in sauce. For all the buffalo sauce lovers out there, I have included a quick and easy sauce recipe below.
  8. Once coated in sauce, lay the drumsticks on the tray and place them back in the oven for 5 minutes.
  9. When the 5 minute timer sounds, remove the drumsticks from the oven and flip over.
  10. Place back in the oven to cook for a final 5 minutes.
  11. At the end, you'll have perfectly tender and moist vegan drumsticks to enjoy! Toss in more sauce for very saucy drumsticks.

HOMEMADE VEGAN BUFFALO SAUCE

  1. The ratios for this buffalo sauce is 2 parts hot sauce to 1 part vegan butter.
  2. For example, on low heat, place 1/2 cup vegan butter (such as Earth Balance) in a small saucepan. Stir to melt.
  3. Turn the stove off and remove the saucepan from heat.
  4. Add 1 cup Frank's Original Hot Sauce and continue to stir until the sauce is smooth.
  5. Store in an airtight container until ready to use.

Notes

The homemade vegan buffalo sauce stays fresh for 5 days in the fridge. It tastes great in sandwiches and as a dipping sauce for fries.

Recommended Products

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

Nutrition Information

Yield

6 Servings

Serving Size

2 Drumsticks

Amount Per Serving Calories 150Total Fat 8gSodium 352mgCarbohydrates 9.2gSugar 2gProtein 10.4g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.