What's for Dinner? Creamy Vegan Sausage & Kale Pasta

It's been way too long since I've made a cooking video on my YouTube channel.  I finally got motivated to film yesterday and plan to get back into the full swing in the coming weeks.

I pulled together an awesome skillet meal heavily inspired by this creamy pasta recipe from Divas Can Cook.  Instead of using heavy cream and cheese I opted for canned coconut to give the pasta a delicious and creamy texture. You don't have to worry about an overwhelming coconut flavor in this recipe. I also used vegan sausage to make this meal completely plant-based, simple and delicious.

Why eat Hamburger Helper when you can put together a healthier skillet meal in less time?

My family approved of this meal and I know yours will too. Send me a picture on Twitter or Instagram when you make this dish. :-) 

Vegan Sausage & Kale Pasta

by Brown Vegan

Ingredients (Serves 6)

• 3 cups mini bow-tie pasta, uncooked
• 1 tablespoon vegetable oil (for sautéing)
• ½ cup red onion, chopped
• 2 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 4 vegan sausage links (I use Field Roast), chopped
• 1 large tomato, diced
• ½ cup canned coconut milk (add more, if necessary)
• 1 tablespoon parsley, chopped
• 2 cups raw kale, steams removed & ripped into bite-sized pieces
• salt & pepper to taste (I add mine at the end)

Instructions

Bring 4 quarts of water to a boil, add in pasta and cook until al dente.

In a large skillet, sauté onion and garlic on medium heat until the onion is soft. Sprinkle in red pepper flakes. Next add in vegan sausage and tomato and warm together for about 3 minutes. Then stir in coconut milk and parsley and cook for 2 minutes. Mix in pasta and kale and finish cooking for 3-4 minutes medium heat.

Optional: Add in more coconut milk to make a creamier sauce

Season with salt and pepper if necessary

Powered by Recipage

Stuffed Red Bell Peppers Recipe

A couple of months ago, I saw Sorted Food make a vegetarian version of this recipe using mozzarella cheese.  I made it vegan and the kids loved it.  These bell peppers make for a perfect lunch or weeknight recipe.  

Watch me make the recipe in the video below, and update me if you try it.

Also, don't forget to subscribe to my YouTube channel for more recipes and vlogs. 

Stuffed Bell Peppers Recipe

by Brown Vegan

Keywords: bake entree vegan

Ingredients

• 3-5 large red bell peppers, seeded and cut in half
• 1 tbsp garlic powder
• 2 tsp olive oil
• 2 cups rice, cooked
• ½ cup red onion, chopped
• 2 tbsp cilantro
• ½ cup black olives, chopped
• 1 large garlic clove, minced
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp dried oregano
• 1/3 cup vegan cheese, shredded

Instructions

Preheat oven at 325º

Sprinkle garlic powder olive oil on each bell pepper. Bake for 10 minutes.

Adjust the oven temperature to 375º

Mix all the remaining ingredients in a large bowl and spoon mixture into each bell pepper half.

Season to taste.

Bake for 10-15 mins (mine usually takes 13 mins).

Enjoy!

Powered by Recipage

Asian Tofu Salad Video Recipe

 Check out the full recipe and watch the cooking video at this end of this post. 

I love cooking with Lisa. There's always lots of wine (yeah, I had a couple glasses of red wine before recording the vid- don't judge me lol), fun conversation, and her kitchen is the absolute best!

In this video, we're making a tofu salad using firm tofu, plenty of delicious vegetables, and a simple and flavorful marinade.  Lisa has tried making tofu at home a few times but didn't get the results she wanted.  I came over to show her some of my tofu tricks and she and her hubby really enjoyed it. Success!

To save time, our tofu marinade and dressing are the same recipe.

Inspired by the Asian tofu salad on Fitness Magazine's website

I adjusted the measurements, omitted the canola oil, added some onions and substituted agave nectar for honey (to make it vegan). I also didn't want to deal with the marinade mess of frying it with the tofu, so I decided to pour the marinade on top of the tofu instead of frying it with it. Please update me when you try this recipe and thanks so much for watching. :-)

This video is a part of a winter salad collaboration with The Divine Hostess.  Don't forget to check out her salad recipe and subscribe to her channel for more vlogs and recipes.

Asian Tofu Salad

by Brown Vegan

Keywords: fry entree vegan

Ingredients (Serves 4)

• 6-8 cups of mixed greens
• 1 cucumber, chopped
• 2 carrots, chopped
• 1/3 cup raw white onion, chopped
• 1 pack of firm tofu, drained and pressed for 20 mins

For the marinade

• 4 tbsp rice vinegar
• 2 tbsp agave nectar
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tsp fresh garlic, minced
• 1 tsp fresh ginger, minced
• 1 tsp salt
• Garnish with sesame seeds or raw cashews

Instructions

Remove tofu from the package, wrap in a cloth and press with heavy books for 20 minutes.

In a large bowl, combine all the ingredients for the marinade and place it aside.

Fry the tofu on medium-high heat for 4 minutes on each side. Mix the tofu in with the marinade and let it sit for 5-10 minutes.

In a separate large bowl, add in the mixed greens, cucumber, carrots, onion, and tofu-reserving the leftover marinade as a dressing for the salad.

Garnish with sesame seeds or raw cashews.

Powered by Recipage

What's for Dinner? #2 Tortilla Chili & Salad

Despite what many of the articles online say, you have to like cooking at least a little bit to maintain a plant-based lifestyle. Otherwise, you'll spend tons of money on processed vegan food, veggie burrito bowls from Chipotle, and take-out from Whole Foods.

Since my first video in the What's for Dinner? series did so well, I've decided to do more videos with that same format.

A couple of weeks ago, I wanted to put together a chili using my slow cooker but forgot to soak the black beans. Oops.  I had a large can of black beans on hand, so I put everything in my stock pot and it came out fabulously! 

I served it up with a salad and dinner was ready.  This recipe makes a perfect mid-week dinner idea.

Print and share the full recipe below.

This time around I didn't have music playing in background while filming the video recipe.  Instead, I watched Teen Witch on Youtube.  Of course if I had to pick a song, it would be "Top That"-one of the best scenes from the movie.

Tortilla Chili

Tortilla Chili

by Brown Vegan

Ingredients (5 Servings)

• 1 cup white onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil, to saute onion & garlic
• 1 tsp chili paste
• 1 tbsp cumin
• 24 oz can black beans
• 24 oz can diced tomatoes in juice
• 1 cup vegetable broth
• 1 cup corn (fresh or frozen)
• 1 ½ cups tortilla chips, crushed
• 1 tbsp cilantro, chopped
• salt & pepper to taste, if necessary

Instructions

Using the olive oil, saute the onion and garlic in a stock pot on medium heat until soft. Add in chili paste and cumin-stirring until evenly coated. Next add in the drained beans, diced tomatoes (include the juice), cover and bring to a boil.

Next, add in vegetable broth, corn and tortilla chips. Reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally.

Finally, stir in cilantro and enjoy!

Powered by Recipage