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Junk Food List, Plus A Vegan Dinner Even A Meat Eater Would Love

If you or someone you know took the 2 Week Plants Only Pledge last month then it’s time to check in and see how you’re doing.  With close to 100 people pledging I’m hoping most of you hung in there and continued eating only plant based foods beyond the 14 days!  I hope you’re feeling amazing; clean and lighter inside and out.
I also hope even more people signed up because it was also mentioned at VegNews.com!
And if you fall off the vegan wagon, just pick yourself back up and find some comfort foods that are plant-based.  They do exist!
Some of the vegan junk foods I’ve turned to when I feel like I’m being “too darn healthy and need something naughty” are:
Silk Pure Almond Dark Chocolate Milk
Tings Crunchy Corn Sticks (tastes like Cheetos)
Daiya shredded cheese (I make a cheese quesadilla with it)
Tofutti ice cream sandwiches
Now here’s a hearty dinner recipe sure to satisfy any meat eater!
This is a meal I make often for my not-quite-vegetarian husband.  He never complains that it’s missing meat.  My kids love it too!  You could easily add in some zucchini slices or bell pepper chunks to make it even healthier.  The buttery sauce is completely satisfying!  Plus, it’s a breeze to throw together.
Mushroom Tortellini with Vegan Bacon Butter Sauce
makes about 4 cups
1/2 lb. vegan mushroom tortellini*, Rising Moon makes great products
1 C. crimini mushrooms, sliced (or use button or shiitake)
1 Tb. extra-virgin olive oil
4 pieces vegan bacon, Light Life is the one I use because Morning Star’s contains egg whites
5 Tb. non-dairy butter (Earth Balance is my fave)
sage, 8-10 fresh leaves or 1 sprig
2 Tb. dry white wine (optional)
juice of 1/2 lemon
chopped fresh parsley for garnish
sea salt & ground black pepper to taste
Directions:
1.  Cook pasta according to package directions.
2.  Meanwhile, heat oil in large skillet over medium heat.  Cook vegan bacon until crispy on both sides.   Remove from pan.
3.  Add butter to skillet, then sage, cooking for about 4 minutes.
4.  Remove sage from pan and throw away.
5.  Next, stir in the wine and sliced mushrooms, cooking for 3-5 minutes or until mushrooms are tender.
6.  Drain the cooked pasta and add to skillet along with the cooked bacon, crumbing it in by hand.  Toss well, then add lemon juice, parsley, salt and pepper.
*If you have a hard time finding the vegan tortellini, you could use vegan ravioli or even linguine.  
 
 
 
What are you favorite VEGAN JUNK FOODS?

 

Check In Time! Junk Food List, Plus A Vegan Dinner Even A Meat Eater Would Love
Serves: 4
 
Ingredients
  • ½ lb. vegan mushroom tortellini*,
  • Rising Moon
  • makes great products
  • 1 C. crimini mushrooms, sliced (or use button or shiitake)
  • 1 Tb. extra-virgin olive oil
  • 4 pieces vegan bacon,
  • Light Life
  • is the one I use because Morning Star's contains egg whites
  • 5 Tb. non-dairy butter (Earth Balance is my fave)
  • sage, 8-10 fresh leaves or 1 sprig
  • 2 Tb. dry white wine (optional)
  • juice of ½ lemon
  • chopped fresh parsley for garnish
  • sea salt & ground black pepper to taste
Instructions
  1. Cook pasta according to package directions.
  2. Meanwhile, heat oil in large skillet over medium heat.  Cook vegan bacon until crispy on both sides.   Remove from pan.
  3. Add butter to skillet, then sage, cooking for about 4 minutes.
  4. Remove sage from pan and throw away.
  5. Next, stir in the wine and sliced mushrooms, cooking for 3-5 minutes or until mushrooms are tender.
  6. Drain the cooked pasta and add to skillet along with the cooked bacon, crumbing it in by hand.  Toss well, then add lemon juice, parsley, salt and pepper.
  7. *If you have a hard time finding the vegan tortellini, you could use vegan ravioli or even linguine.

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