Creamy Vegan Pasta Dinner for the Whole Family!

I know through my years of being in the vegan community that not having easy, family-friendly vegan recipes can turn people off to this lifestyle and cause overwhelm for new vegans. That’s exactly why I centered my live demo around this meal–an easy, one-pot, delicious, creamy pasta that the entire family will love.

If you’d like to see this recipe in visual form, watch it step by step in this video:

Let’s get started with making this creamy pasta with vegan sausage, spinach, mushrooms, and bell pepper.

Ingredients

  • 4 vegan sausage links of choice (I used field roast sausage)*

  • 1 tbsp oil (avocado oil is great)

  • 1 medium onion, chopped

  • 5 garlic cloves, minced

  • 1 large red bell pepper, chopped

  • 2 tsp Dash garlic & herb 

  • 2 tsp Italian seasoning

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon black pepper

  • 2 teaspoon salt

  • 8 oz bella mushrooms, chopped

  • 3 cups vegetable broth

  • 2 cans full fat coconut milk 

  • 1 lb farfalle/ bowtie pasta

  • 2 tsp garlic powder

  • Salt to taste

*Note: If you’ve tried a vegan sausage that you didn’t like, don’t let it stop you from trying others! These days there are so many vegan products with different qualities and flavors. For sausage, I like Field Roast, Beyond Sausage, Impossible, and Jack & Annies.

Instructions

  1. Sautee the sausage for 5 mins on medium heat in a large skillet, stirring occasionally to make sure it doesn’t stick. Set aside for later.

  2. Add your chopped onion, garlic, and bell pepper to the skillet and saute for about 5 minutes.

  3. Add your spices and salt, stir.

  4. Stir in your mushrooms and cook down for about 6 minutes, checking and stirring occasionally.

  5. Mix in your vegetable broth and coconut milk, bring to a boil

  6. Once at a boil, add your box of pasta and additional spices and herbs.

  7. Cover, reduce heat and let set for 20 minutes, stirring occasionally.

  8. Mix in three handfuls of spinach and cook it down

  9. At this time, if you need more liquid, add in more vegetable broth 1 tablespoon at a time

  10. Optional: make a quick vegan parmesan 

    • In a food processor, combine nutritional yeast with roasted cashews and salt, pulse till you achieve your desired texture.

  11. Plate and enjoy!

If you tried this recipe, please let me know what you thought and if your whole family enjoyed this. Will you be adding this to the weeknight meal rotation? 

And if you are looking for more accessible vegan recipes, tips for going and staying vegan, and overall health and wellness content, don’t forget to sign up for my weekly newsletter.

Delicious Mozzarella Stuffed Portobello Mushrooms and Easy Spaghetti Recipe

I'm excited to share a delicious dinner recipe with you. We'll be whipping up some Mozzarella Stuffed Portobello Mushrooms with a Herb Breadcrumb Topping, paired with a quick and easy spaghetti. Whether you're trying to eat less meat (if you are, this is the spot for you) or simply looking for a filling and simple meal idea, this recipe has you covered. So, let's dive right in!

Watch my YouTube video walking through this recipe step by step:

Ingredients

Mushroom Ingredients:

  • 4 large portobello mushroom caps, stems and gills removed

  • ½ cup balsamic vinegar

  • 1 tbsp extra virgin olive oil

  • 1 tsp Italian seasoning

  • 4 tbsp vegan spaghetti sauce

Herb Breadcrumb Topping:

  • ½  cup unseasoned breadcrumbs (check ingredients to make sure it doesn't contain dairy)

  • 2 tbsp fresh Italian (or regular) parsley, chopped

  • 2 tbsp fresh basil, chopped

  • 1 tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

  • 2 tbsp extra virgin olive oil

Spaghetti:

  • ½ lb thin spaghetti noodles

  • 1 small onion, chopped

  • 4 garlic cloves, minced

  • 1 green bell pepper, chopped

  • 2 tsp Italian seasoning

  • 1 tsp salt

  • 24 oz jar of vegan spaghetti sauce (divided)

How To

Prep the Mushrooms

Our star ingredient for this dish is the mighty Portobello mushroom. Mushrooms are a great vegan meat substitute that still gives you tons of flavor and that meaty texture that makes us feel satisfied. Mushrooms are also a great source of B vitamins which we all need more of. 

We're using the large mushroom caps to save time, but feel free to use mini Portobellos if you prefer. Here's how to prep them:

  • Make sure your mushrooms are clean by using a mushroom brush or a damp paper towel to remove dirt

  • Remove the stems (just pop them off) and gills from the mushrooms using a spoon.

Marinate the Mushrooms

To infuse our mushrooms with even more flavor, we'll create a simple marinade. In a large Ziploc bag, combine:

  • ½  cup of balsamic vinegar

  • 1 tablespoon of extra virgin olive oil 

One by one, place each mushroom cap into the bag with tongs (or your fingers) and coat each mushroom cap with the mixture. Then transfer them to a rimmed baking sheet. 

Roast them for approximately 10 minutes at 425 degrees while we move on to the next steps.

Prepare the Spaghetti

While the mushrooms are roasting, let's get our spaghetti ready. Boil a pot of salted water, and cook your spaghetti noodles until they're al dente.

Enhance the Spaghetti Sauce

We’re using a store-bought jar of spaghetti sauce to save us some time for a weeknight meal. Beware that if you’re avoiding animal products, a lot of the jarred spaghetti sauces at the store are not vegan. You can find vegan-friendly sauces by checking the label to see if they contain dairy. 

To elevate your store-bought spaghetti sauce (I love a time saving hack), sauté these ingredients in another pot:

  • 1 small diced onion

  • 4 cloves minced garlic

  • 1 chopped green bell pepper

  • 2 tsp italian seasoning

  • 1 tsp salt

  • Black pepper

Saute the veggies for about 7 minutes, stirring occasionally. 

Then add a 24 oz. jar of spaghetti sauce, setting aside 4 tbsp for use later.

Simmer this sauce for about 10 more minutes, adding 1/2 cup of the spaghetti water before draining the noodles and mixing them into the sauce.

Create the Herb Breadcrumb Topping

While everything else is coming together, let's prepare the delightful herb breadcrumb topping. In a bowl, combine:

  • ½  cup unseasoned breadcrumbs

  • 2 tbsp fresh Italian (or regular) parsley, chopped

  • 2 tbsp fresh basil, chopped

  • 1 tsp garlic powder

  • ½ tsp salt

  • ½ tsp black pepper

  • 2 tbsp extra virgin olive oil

Mix this aromatic blend well; you can also save some leftovers to sprinkle on your spaghetti for extra flavor, which tastes SO good.

Assemble the Stuffed Mushrooms

We're almost there! Here's how to assemble the Mozzarella Stuffed Portobello Mushrooms:

  • Take the mushrooms out of the oven, and drain from the roasting pan the extra juice that cooked off.

  • Spread about one tablespoon of pasta sauce on each mushroom cap.

  • Sprinkle a dash of Italian seasoning for that extra zing.

  • Top it off with vegan mozzarella (either slices or shreds; see below for my recommendations); slice it up and layer it on.

  • Finally, generously add the herb breadcrumb topping to each mushroom.

Finish the Dish

Place the stuffed mushrooms back in the oven for about 6-7 minutes or until the cheese is melted and the breadcrumb topping turns a golden brown hue.

Dinner is served! This Mozzarella Stuffed Portobello Mushrooms and Easy Spaghetti dish is not only filling but also so flavorful. 

If you give this recipe a try, please let me know what you think in the comments below. 

Remember, perfection is overrated; aim to do your best every day. Enjoy your meal, and if you haven’t already, subscribe to my YouTube channel to get even more vegan meal inspiration.

Notes

Vegan options for pasta sauce: 

  • Classico (only some of their sauce is vegan, so check the label) 

  • Rao’s Homemade Marinara Sauce 

  • Newman's Own Organic Olive Oil, Basil & Garlic Pasta Sauce 

Vegan options for mozzarella: 

  • Miyoko's Creamery Organic Cashew Milk Mozzarella Cheese 

  • Follow Your Heart Mozzarella Shreds 

  • Daiya Shredded Mozzarella Cheese

Easy Juice Recipes for Beginners and The Best Juicer For Easy Juicing

I used to go through phases of really relying on fresh juice every morning to start my day off right, to then falling off the wagon and making less healthy choices for months at a time.

Why?

I hated the mess and the clutter that my juicer made and I dreaded the cleanup so much that it often didn’t feel worth it to get my juicer out to make fresh juice at home. 

Now, I’m not one to say that you need fancy equipment for everything, BUT…

A few months ago I upgraded from a Breville juicer to a Nama J2 Cold Press Juicer and it changed everything for me.

Why the Nama J2 Cold Press Juicer is the BEST Juicer:

  1. You get MORE juice from your fruits and veggies

  2. You don’t have to cut your produce up into tiny pieces so that the juicer doesn’t clog

  3. It’s big enough to bulk juice, so you can make enough juice to last a few days at a time

  4. It’s a hands-free machine. You can load it up and walk away, all while your fresh juice is being made for you.

~For a limited time, save $55 on your nama with my affiliate link~

If you want to check it out and get a discount on this game-changing juicer, you can find my personal link here.

You won’t regret it!

Check out my video with two easy juice recipes…

If you’re a juicing beginner, you might not be sure of what combinations are best to get started. I remember first trying out making fresh juice at home and making some horrible sludgy juices that didn’t end up tasting good. What did I learn? Keep things simple.

My favorite juice recipes usually combine fresh fruit with healthy greens, or a balance of sweet fruit with a tangy citrus. If you keep it simple, you’re more likely to get a final product that is healthy and tastes amazing.

Here are two beginner-friendly and easy to make healthy juices to help you get started.

Watermelon-Lime Juice

Watermelon is SO hydrating and helps lower blood pressure. Mixing this with lime gives it a huge kick of Vitamin C.

Combine 1 large watermelon with 1-2 limes in your juicer, and enjoy!

Spinach - Ginger - Pineapple

Spinach is rich in calcium and magnesium. Ginger is great for weight loss and immune system support. 

This juice is PERFECT for picky eaters and kids because the sweetness from the pineapple and the kick from the ginger completely disguises any spinach taste. For kids, you can avoid any questions about the green color by putting it in a colored plastic cup–they will love the taste and not even know they’re getting so much nutrition.

In your juicer, combine 30 ounces of spinach, 1 medium pineapple, and 1 small knob of ginger (you can add more ginger if you want some real spice!).

Don’t have a juicer?

No problem! Cut up your fruit and produce into manageable chunks, throw them in your blender with a bit of water to help move it around, then strain with cheesecloth or through a strainer into a cup. You can compost the leftover pulp OR use it in a recipe.

If you are ready to invest in your health and juicing habit, for a limited time you can get $55 off the Nama J2 Cold Press Juicer by following my link here.

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THIS is HOW YOU START YOUR VEGAN JOURNEY (5 Simple Vegan Tips)

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Some people in the vegan community believe going vegan is all or nothing.

Let me be the first to tell you that I don’t agree at all!

I went vegan in 2010 as a way to protest factory farming.

While I really wanted this lifestyle to work for me, the transition wasn’t super easy and I made my fair share of mistakes along the way. 

No matter your reasons for wanting to go vegan, the truth is that for many people there are barriers to this lifestyle that may affect your ability to immediately make these changes. Some of us live in food deserts and don’t have easy access to fresh produce, and some of us have health concerns. No matter what, we all have room to make tiny changes in our diets that will help us transition more smoothly and sustainably to eating plantbased foods.

Going vegan doesn’t have to be an overnight change. I’ll all about baby steps!

Here are my Top 5 baby steps to help you go vegan:

  1. Start replacing your dairy butter and milk with vegan alternatives.

I always tell people who want to go vegan that the easiest animal products to immediately replace with vegan options are butter and milk.

These days, there are so many non-dairy butters and milk out there and finding them has become incredibly easy even in more isolated areas.

My favorite butter options right now: Earth Balance, Miyoko’s Cultured Butter, even Country Crock even has a plant-based butter now!

For milk you have so many options it’s hard to even pick a few. These days we have oat milk, soy milk, almond milk, cashew milk, macadamia, rice, hemp etc. etc. the list goes on!

For cooking, I’d suggest soy milk or oat milk as they are the most creamy and great for savory dishes.

Simply replacing your dairy butter and milk with healthier, affordable vegan options is a perfect and easy way to start transitioning to a vegan lifestyle.

2. Add an additional vegetable to your meal.

Instead of focusing on what you’ll be removing from your plate as a vegan, start by just adding an additional vegetable to each meal you eat.

For example, if you’re having meatloaf with mashed potatoes for dinner tonight, go ahead and ADD roasted brussel sprouts or broccoli to your plate. 

The goal is to crowd out your animal-based ingredients over time by focusing on what new healthy foods you can incorporate into your meals. 

3. Be intentional about snacking

No matter how your diet looks right now, no matter what’s going on in your life, you can always start to shift to eating more, better snacks.

Fresh fruit, apples, grapes, pineapple, hummus and carrot sticks, roasted cashews. Instead of hitting up that vending machine at the office, start bringing your own nutritious snacks that you’re going to look forward to.

Make it easy on yourself to make small changes and ditch the Doritos.


4. Use the Happy Cow app (or free website)

Happy Cow is a go to resource for every vegan! This is an app that will show you not just vegan restaurants near you, but also the restaurants that have vegan options on their regular menu.

It will also show food trucks, grocery stores, coffee shops, and more that make eating vegan outside of the house simple. 

I know when you’re first getting started as a new vegan, it can be hard to visualize what it’s going to look to eat like this–knowing what vegan meals already exist at the restaurants near you will give you great ideas and inspiration for things to create at home.


5. Try a new food item every time you go grocery shopping.

While you have your normal grocery list, start adding a new and exciting product that you haven’t ever tried.

When my kids were young, they pointed out a thai coconut in the grocery store because they loved the way it looked. I decided it was a great opportunity to try something new and show them that we can be open minded. I just googled what to do with a thai coconut and we quickly learned we loved drinking the coconut water and then making ice cream from the coconut meat! 

If you aren’t sure what to do with a new piece of produce, just google it to get some fun ideas! You’ll never know what you might love until you try it!

Remember, taking baby steps in your vegan journey is totally okay! Going vegan does NOT have to be all or nothing and it doesn’t have to happen overnight. Even if you aren’t fully ready to call yourself a vegan or immediately stop eating meat, there is so much room for improvement. 

Which one of these tips will you start incorporating? Let me know!

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Spicy Vegan Chicken Salad - EASY Lunch Recipe

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I swear vegans eat more than salads (lol)

Over the last few weeks, I’ve been loving this simple, delicious vegan chicken salad. It’s full of fresh, healthy ingredients and makes a great quick and easy vegan lunch–the ‘hardest’ part is just chopping up the veggies.

Having quick and light meal options that you can throw together, especially during the summer, is essential to making living a vegan lifestyle accessible and sustainable long term.

You can make all sorts of variations on this salad by switching out the dressing, adding different seasoning, and using a different brand of vegan chicken. Use this recipe as a template and customize it to your liking!

In this recipe, I’m using Gardein Nashville Hot Chick’n Tenders which are made out of pea and wheat protein. Gardein products are some of my absolute favorites and I always suggest Gardein to new vegans since they are so great for replacing animal products with a similar taste and texture while being a healthier, more ethical option.

Want to see a visual for this recipe? Head on over to my YouTube channel to watch the video. 


Vegan Chicken Salad

Optional additions:

Instructions:

  1. Cook the vegan chick’n tenders in the oven or air fryer for about 10 mins.

  2. In a large bowl, throw together your greens. I used spring mix & red and green leaf lettuce.

  3. Drain and rinse your canned black beans, add to the bowl with the greens

  4. Chop your bell pepper, onion, avocado, and tomato to your preference and add to the bowl

  5. Remove the vegan chicken tenders from the oven and cut into bite-sized pieces; add to the bowl

  6. Top with fresh cilantro, and optional garlic salt and All The Things Seasoning

  7. Plate your portion and add dressing of choice


If you are looking for more ways to make veganism fun and accessible, be sure to subscribe to my newsletter below!