My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Recipes

One Pot Veggie Pasta + 3 Tips

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How long does your meal prep take each day? Do you spend hours frolicking around the kitchen making everything from scratch?

Neither do I. It sounds lovely, it really does but I don’t have enough time for that. Maybe one day, but until then I’ll take some short cuts. Shopping smart, easy meals and snacks along with having a plan, make eating better in a hurry possible.

One Pot gluten-free Veggie Pasta - Copy

Shop Smart

I regularly get questions about grocery shopping. We are fortunate to have a Sprouts nearby. We do almost all of our shopping at Sprouts. They have the best produce that is always reasonably priced, a great selection of organic and gluten-free products and I can get in out of the store quickly. Plus, they have great Deals of the Month that are always a great value!

tortilla chips and Larabars

Easy Meals and Snacks

I like to plan quick meals for busy nights and leftovers for busier nights. I reserve meals that take longer to prepare for weekends. I buy things like pasta, Muir Glen Pasta Sauce, ready to eat cereal, Larabars, fresh fruit, fresh veggies and Food Should Taste Good Multigrain Tortilla Chips.

No matter how busy I get, I can have a quick meal or an easy snack in only a few minutes. This helps tremendously when I’m rushing out the door and need to pack food for the day for all of us.

Veggies

Having a Plan

Meal planning isn’t just, “what are we going to eat?” It’s also when am I going to shop and who is cleaning up. Have I ever said how much I hate doing dishes? A lot!

We often do our shopping on the weekends but when possible we shop on Wednesdays because that is double ad day at Sprouts. No, you don’t have to clip coupons or carry the ad, it means the sale prices for the previous set of ads and the new ads are both valid. You’ll get the best deals!

When you get home from Sprouts go ahead and chop some veggies. Then you can grab your veggies, hummus and Food Should Taste Good Multigrain Tortilla Chips for a snack, even when you are in a hurry.

Doing a ton of dishes kills my back so I’ll try to make one pot meals whenever I can. Psst! The recipe below is a one pot meal!

Organic veggie pasta

One Pot Veggie Pasta

The pasta I used had a 15 minute cooking time. If your pasta has a shorter cooking time, like 10 minutes, you’ll want to add the veggies at the same time as the pasta. Make sure your pasta is covered in water, the veggies don’t have to be. The skillet allows the water to come to a boil faster.

I also made sure to cut all my veggies into small pieces while the water was coming to a boil. That allowed them to cook quickly. I just cut extra veggies for salad and a snack later.

For more great deals check out a Sprouts near you! I promise you’ll love it too!

How to Make One Pot Veggie Pasta

Ingredients

  • 4 cups of water
  • 1 8 ounce package of gluten-free pasta
  • 2 carrots, sliced
  • 1 cup broccoli florets
  • 1 cup bell pepper, chopped
  • 1 25.5 oz jar of Muir Glen Pasta Sauce (Tomato Basil)

Instructions

  1. Pour 4 cups of water in a skillet, cover with a lid and bring the water to a boil.
  2. Once boiling add the pasta, stir and cover with the lid for 5 minutes. Stir every few minutes.
  3. Add the veggies and stir again, then cover with the lid. Set timer for 10 minutes but stir regularly.
  4. Drain pasta and veggies in a colander then immediately rinse with cold water.
  5. Pour pasta and veggies back into skillet then add pasta sauce and stir well.
  6. Heat for a few minutes until sauce is warm.
Yield: 4 Servings

One Pot Veggie Pasta

One Pot gluten-free Veggie Pasta is vegan (plant-based diet) and a family favorite.

One Pot gluten-free Veggie Pasta is vegan (plant-based diet) and a family favorite.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 5 minutes

Ingredients

  • 4 cups of water
  • 1 8 ounce package of gluten-free pasta
  • 2 carrots, sliced
  • 1 cup broccoli florets
  • 1 cup bell pepper, chopped
  • 1 25.5 oz jar of Muir Glen Pasta Sauce (Tomato Basil)

Instructions

  1. Pour 4 cups of water in a skillet, cover with a lid and bring the water to a boil.
  2. Once boiling add the pasta, stir and cover with the lid for 5 minutes. Stir every few minutes.
  3. Add the veggies and stir again, then cover with the lid. Set timer for 10 minutes but stir regularly.
  4. Drain pasta and veggies in a colander then immediately rinse with cold water.
  5. Pour pasta and veggies back into skillet then add pasta sauce and stir well.
  6. Heat for a few minutes until sauce is warm.

Notes

The pasta I used had a 15 minute cooking time. If your pasta has a shorter cooking time, like 10 minutes, you'll want to add the veggies at the same time as the pasta.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Breakfast Hash

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As much as I love oatmeal, sometimes I want a savory breakfast. My Breakfast Hash recipe is a hearty mix of potatoes and veggies that keep me satisfied for hours. It’s plant-based and gluten-free which makes it great for serving at family breakfasts.

Hearty Breakfast Hash that features potatoes and veggies. This plant-based (vegan) and gluten-free meal will keep you satisfied for hours.

I’ve been making this for years and developed it when I had a craving for a scramble but didn’t want the eggs and cheese I used before.

As with most of my recipes you can omit or add ingredients based on what you have on hand. If you plan to have your kids eat this Breakfast Hash you’ll want to leave out the jalapenos.

Breakfast Hash

I’ve made this Breakfast Hash recipe in the Crock Pot and Instant Pot but my favorite is the skillet method. When cooked in the skillet you have to keep an eye on it. Since we are cooking without oil the potatoes and veggies will have a tendency to stick. Once they begin to stick just pour a little water into the skillet and give it a good stir, scraping the bottom of the pan with a silicone spatula.

Hearty Breakfast Hash that features potatoes and veggies. This plant-based (vegan) and gluten-free meal will keep you satisfied for hours.

I served this with fresh fruit and homemade bread covered in peanut butter. The leftovers were even more amazing because I smothered them (and toast made from that beautiful rustic loaf) in leftover Creamy Brown Gravy.

How to Make Breakfast Hash

Ingredients

  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 pounds potatoes, I used 10 small red potatoes cut into bite sized pieces
  • 1 diced bell pepper
  • 1 sliced jalapeno, seeds removed
  • 1 diced roma or vine tomato
  • 1 cup water (approximate)
  • Salt and pepper to taste

Instructions

  1. Heat a skillet on medium heat.
  2. Add diced onions and garlic. When they start to stick to the pan add a few tablespoons of water (up to ¼ cup) and stir with a silicon spatula. These can cook for a few minutes while you prepare the potatoes.
  3. Add bite sized potatoes to the skillet plus ¼ cup of water and cover with a lid. Cook for 10 minutes, check for sticking half way through and add water and stir if needed. Prepare the rest of the veggies.
  4. Add the bell pepper and jalapeno, stir and add more water if needed then cover with a lid and cook for 10 more minutes but check it after 5. At this point the potatoes should be softened enough to bite or cut with a fork.
  5. Check for doneness. If potatoes and peppers are cooked through add the tomatoes, cover with the lid and remove from heat. Let them sit for 5 minutes.
Yield: 4 Servings

Breakfast Hash

Hearty Breakfast Hash that features potatoes and veggies. This plant-based (vegan) and gluten-free meal will keep you satisfied for hours.

Hearty Breakfast Hash that features potatoes and veggies. This plant-based (vegan) and gluten-free meal will keep you satisfied for hours.

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

Ingredients

  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 pounds potatoes, I used 10 small red potatoes cut into bite sized pieces
  • 1 diced bell pepper
  • 1 sliced jalapeno, seeds removed
  • 1 diced roma or vine tomato
  • 1 cup water (approximate)
  • Salt and pepper to taste

Instructions

  1. Heat a skillet on medium heat.
  2. Add diced onions and garlic. When they start to stick to the pan add a few tablespoons of water (up to ¼ cup) and stir with a silicon spatula. These can cook for a few minutes while you prepare the potatoes.
  3. Add bite sized potatoes to the skillet plus ¼ cup of water and cover with a lid. Cook for 10 minutes, check for sticking half way through and add water and stir if needed. Prepare the rest of the veggies.
  4. Add the bell pepper and jalapeno, stir and add more water if needed then cover with a lid and cook for 10 more minutes but check it after 5. At this point the potatoes should be softened enough to bite or cut with a fork.
  5. Check for doneness. If potatoes and peppers are cooked through add the tomatoes, cover with the lid and remove from heat. Let them sit for 5 minutes.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Creamy Vegan Brown Gravy

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Vegan brown gravy is a delicious and versatile sauce that can take your plant-based meals to the next level. With its rich, savory flavor and smooth, creamy texture, it’s the perfect topping for mashed potatoes, stuffing, roasted veggies, and more.

Traditional gravy recipes often rely on animal fat, broth, or meat drippings for their depth of flavor, but vegan brown gravy uses plant-based alternatives to achieve the same richness without animal products. Not only does this make it an ideal choice for vegans, but it also caters to those with dietary restrictions, like dairy allergies.

The beauty of vegan brown gravy is in its versatility; once you master the basics, you can adjust it to suit your taste or meal. With just a few tweaks, you can create a lighter, more herbaceous gravy for summer meals or a deeply savory one for holiday feasts.

What makes vegan brown gravy so irresistible? It’s all about the rich and savory flavors that come together to create a velvety-smooth sauce that’s perfect for drizzling over potatoes, tofu, vegetables, or whatever else you fancy. Whether you’re hosting a holiday feast, preparing a cozy Sunday dinner, or simply craving some comfort food on a chilly evening, this gravy is sure to hit the spot.

This sauce tastes a lot like regular savory brown gravy but it’s gluten-free, dairy-free and cholesterol-free. The pepper gives this a little spice that your kids may not love (like mine). Feel free to leave it out.

Ways to Customize Creamy Brown Gravy

This creamy gravy/sauce can be used in many ways. Use it as the “soup” or “glue” for a casserole, pour it over pasta, top a baked potato, pour it over veggies or any other way your heart desires. Here are some simple recipe variations to try depending on your use for the brown gravy:

  1. For a richer and creamier gravy, add a splash of coconut cream.
  2. Experiment with different herbs and spices to customize the flavor of your gravy. Fresh herbs like rosemary, sage, or parsley can add a burst of freshness, while ground spices like smoked paprika or cayenne pepper can add depth and complexity.
  3. If you prefer a smoother gravy, you can use an immersion blender or transfer the gravy to a blender and blend until smooth before serving.
  4. Feel free to adjust the consistency of the gravy by adding veggie broth or more rice milk if it’s too thick, or simmering it longer if it’s too thin.

Serving Suggestions

Vegan brown gravy is wonderfully versatile and can be paired with many dishes. Here are some ideas:

  • Mashed Potatoes: A classic combination that never fails. Vegan brown gravy over fluffy mashed potatoes is a staple side dish for holiday dinners and cozy meals.
  • Stuffing and Roasted Vegetables: Drizzle your gravy over stuffing or roasted carrots, parsnips, and Brussels sprouts for a comforting plate.
  • Vegan Meatloaf: Enhance a slice of lentil or nut-based loaf with a generous helping of gravy for a satisfying main course.
  • Savory Bowls: Use vegan brown gravy as a sauce for savory bowls with grains, roasted veggies, and tempeh or tofu.
  • Shepherd’s Pie: Add a layer of vegan brown gravy to the base before adding mashed potatoes on top. It adds extra flavor and moisture to the dish.

How to Make Creamy Vegan Brown Gravy

Ingredients

  • 2 Tbsp nutritional yeast
  • 2 Tbsp brown rice flour (other flours may be substituted)
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp white pepper (black pepper may be used)
  • 1 dash of sweet (not smoked) paprika (may be omitted)
  • 1 Tbsp Braggs Amino Acids (tamari or soy sauce can be used but it is NOT gluten-free)
  • 1 ½ cup Rice Milk

If you aren’t familiar with Bragg Liquid Aminos,  nutritional yeast or brown rice flour, don’t get nervous! Bragg Liquid Aminos taste similar to soy sauce but is gluten-free. Nutritional yeast is something that most vegans use to get a cheesy or savory flavor. Brown rice flour is a gluten-free flour that I often use in sauces. Try them! most people love them, and you’ll find they aren’t intimidating at all.

If you still aren’t convinced about the brown rice you can also make this with corn starch. The taste is the same but the consistency varies slightly. It’s still delicious. I’ve also made it with wheat flour.

Instructions

Step 1 – Toast Dry Ingredients

In a skillet, add the dry ingredients and cook for a few minutes to toast the dry mixture on medium heat.

Step 2 – Add Liquids

Once you start to smell the dry mix toasting, add the rice milk and Braggs. Stir regularly with a whisk.

Step 3 – Stir

After the gravy starts to thicken switch to a silicone spatula and stir gently so it does not stick to the bottom of the pan. Continue cooking until it reaches a perfect gravy consistency.

Step 4 – Serve

Serve while warm, if gravy gets too dry add a little rice milk

Storage and Reheating Tips

If you make a big batch, you can store leftover vegan brown gravy in an airtight container in the fridge for up to 5 days. It also freezes well, so consider freezing single servings to reheat later.

To reheat, warm it slowly on the stove, adding a bit of vegetable broth or water if it’s too thick. Whisking it as it heats helps maintain the smooth texture.

Vegan brown gravy is the perfect addition to any plant-based meal, adding a rich, savory flavor that satisfies cravings for classic comfort food. Whether it’s for a holiday feast or a cozy dinner, vegan brown gravy is sure to impress both vegans and non-vegans alike!

More Plant Based Sauces

If you like this recipe, you’ll love these plant based sauces too:

Yield: 4 Servings

Creamy Brown Gravy

Creamy Brown Gravy

Rich, creamy vegan brown gravy made with plant-based ingredients. Perfect for mashed potatoes, stuffing, or any comfort dish in need of flavor!

Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 Tbsp nutritional yeast
  • 2 Tbsp brown rice flour (other flours may be substituted)
  • ¼ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp white pepper (black pepper may be used)
  • 1 dash of sweet (not smoked) paprika (may be omitted)
  • 1 Tbsp Braggs Amino Acids (tamari or soy sauce can be used but it is NOT gluten-free)
  • 1 ½ cup Rice Milk

Instructions

  1. In a skillet, add the dry ingredients and cook for a few minutes to toast the dry mixture on medium heat.
  2. Once you start to smell the dry mix toasting, add the rice milk and Braggs. Stir regularly with a whisk.
  3. After the gravy starts to thicken switch to a silicone spatula and stir gently so it does not stick to the bottom of the pan.
  4. Continue cooking until it reaches a perfect gravy consistency.
  5. Serve while warm, if gravy gets too dry add a little rice milk.

Notes

  • Feel free to leave out the pepper if desired
  • Corn starch can be used instead of brown rice flour

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Chickpea Nuggets

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Who doesn’t love nuggets? These bite-sized delights are a comfort food for both kids and adults alike. But what if you could enjoy all the crispy goodness of nuggets without any of the meat, dairy or oil? Enter baked Chickpea Nuggets – a vegan twist on a classic favorite that’s sure to satisfy your cravings while keeping things plant-based and allergy-friendly.

You may be skeptical of these mystery nuggets, but you will be pleasantly surprised. My family LOVES them, and they’re easy to make which I love.

Chickpea Nuggets are vegan, gluten-free, and a fun kid food. They are easy to make and delicious.

Baked Chickpea Nuggets

Because these Chickpea Nuggets are baked rather than fried, they are a lighter and healthier alternative to traditional fried nuggets, without sacrificing any of the crispy texture or delicious flavor.

The crumb coating is what makes these work. You can use bread crumbs or corn flake crumbs. If you have food allergies make sure you find a brand that is safe for you. These gluten-free panko crumbs are a good option.

Plus, by making them at home, you have full control over the ingredients, allowing you to customize the seasoning and adjust the flavors to suit your taste preferences. These Chickpea Nuggets are so good you won’t even need a dip, but I’m partial to my Barbecue Sauce if you prefer a sauce.

Chickpea Nuggets are plant-based (vegan) and allergy-friendly. These easy nuggets are delicious my husband and kids loved them.

Variations for Every Taste

Like most of my recipes, this one can be customized to your liking. Here are some easy ways to switch it up:

  • Add spices like smoked paprika, cumin, or chili powder for a smoky or spicy kick.
  • For extra flavor and texture, mix in finely chopped onions, garlic, or fresh herbs like parsley or cilantro.
  • Experiment with different coatings for your chickpea nuggets, such as crushed cornflakes, panko breadcrumbs, or finely ground nuts or seeds for added crunch.
  • If you’re a fan of cheesy flavor, you can sprinkle some dairy-free cheese shreds or grated vegan Parmesan over the chickpea nuggets before baking for a cheesy finish.

Chickpea Nuggets Recipe

This recipe makes about 20 nuggets.

Ingredients

  • 1 15.5 oz. can chickpeas, drained
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 tsp granulated onion
  • 1 Tbsp nutritional yeast
  • 1 Tbsp bread crumbs or panko
  • ⅓ cup bread crumbs or panko for coating

Instructions

Step 1 – Preheat Oven

Preheat your oven to 350 degrees.

Step 2 – Process Chickpeas

Pour the drained chickpeas into a food processor and process for a few seconds. They will be chunky.

chickpea nuggets step 1
chickpea nuggets step 2

Step 3 – Add Spices and Bread Crumbs

Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. The texture will be similar to a baked potato you mash up with your fork.

chickpea nuggets step 3

Step 4 – Form Nuggets

Scoop up tablespoon sized globs and roll them into balls then smash them into nugget shapes.

Step 5 – Coat with Bread Crumbs

Pour bread crumbs into a bowl and coat each nugget.

chickpea nuggets step 4

Step 6 – Prepare Baking Sheet

Cover a baking sheet with parchment paper. Lay each nugget on the parchment but don’t let them touch.

chickpea nuggets step 5

Step 7 – Bake

Bake for 20 minutes, then flip and bake for 10 more.

Allow nuggets to cool slightly before serving.

Vegan Dipping Sauces

Half the fun of eating nuggets is dipping them! Here are some delicious, homemade options:

Yield: 20 Nuggets

Chickpea Nuggets

Chickpea Nuggets are vegan, gluten-free, and a fun kid food. They are easy to make and delicious.

These allergy-friendly Chickpea Nuggets are perfect for plant-based eaters or people with food allergies. Enjoy them with your favorite dipping sauce.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 15.5 oz. can chickpeas, drained
  • ½ tsp salt
  • ½ tsp garlic powder
  • 1 tsp granulated onion
  • 1 Tbsp nutritional yeast
  • 1 Tbsp bread crumbs or panko
  • ⅓ cup bread crumbs or panko for coating

Instructions

  1. Preheat oven to 350 degrees.
  2. Pour the drained chickpeas into a food processor and process for a few seconds.
  3. Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. Everything will be well mixed and chunky texture.
  4. Scoop up tablespoon sized globs and roll them into balls then smash them into nugget shapes.
  5. Pour bread crumbs into a bowl and coat each nugget.
  6. Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don't let them touch.
  7. Bake for 20 minutes, then flip and bake for 10 more.
  8. Allow nuggets to cool before eating.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Enchilada Casserole

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Have you ever had the privilege of eating homemade enchiladas?

My husband taught me how to make them just after we were married. They taste a lot different than what you get in most Mexican restaurants and take a long time to make, especially when you make the enchilada sauce (we just call it chili) from scratch.

This recipe isn’t exactly from scratch. It’s more of a cheater vegan enchilada casserole BUT it is soooo good you won’t even care.

Sometimes a girl just needs some enchiladas! Unfortunately, I don’t have hours to make one meal. Our old family recipe was extremely unhealthy, the healthiest part was the corn tortilla before you dip it in oil. I know I shutter at the thought.

Enchilada Casserole is a fast, easy and healthier version of regular enchiladas. This recipe is vegan (plant-based), gluten-free dairy-free and made from pantry staples for a delicious family friendly meal.

This recipe is easy, pretty fast, healthy and most of all delicious.

I had to come up with a veggie enchilada recipe but I’m old-school Tex-Mex and can’t handle veggies like broccoli and carrots in my enchiladas so don’t even try. I wanted to cut down on the time it takes to make them too so this recipe layers the ingredients instead of rolling individual enchiladas.

This recipe uses pantry items and you can get fancy with the Faux Cheese Sauce if you want to go that route but it is wonderful without it.

Enchilada Casserole

Ingredients

  • 1 pkg soft corn tortillas
  • 2 cans refried beans (or 3 cups of your own, try this recipe)
  • 1 can of diced tomatoes
  • 1/4 cup thinly diced, fresh onions
  • 1 cup corn (canned or freezer)
  • jarred jalapenos to taste
  • 1 can red enchilada sauce (15 oz can or bigger)
  • 1/4 cup crunched up tortilla chips
  • Double recipe of Faux Cheese Sauce if you want a cheesy top.

Do

  1. Preheat oven to 350 degrees.
  2. Spread about an ounce of enchilada sauce in the bottom of a 9×13 inch casserole dish.
  3. Cover the sauce with soft corn tortillas. Tear tortillas into smaller pieces when necessary.
  4. Gently spread cooked/canned beans over tortillas.
  5. Top with half of the tomatoes, half the corn, half the onions, and jalapenos if desired.
  6. Cover with 6 ounces (about half) the remaining enchilada sauce.
  7. Repeat steps 2 through 6. TIP: Cover the soft corn tortillas in beans before you lay them in the casserole dish.
  8. Add the tortilla chip crumbs if you aren’t making the cheese sauce. If you are waiting until later. Bake the casserole for 20 minutes.
  9. If making the cheese sauce follow the recipe but double it. Once done, pour it over the casserole and sprinkle tortilla chip crumbs on top. Then bake for 10 more minutes.
  10. Allow to cool slightly before serving.

This recipe is perfect for your vegan or gluten-free friends! It is potluck worthy and you can easily adapt it based on your preferences. So if you like broccoli and carrots in your enchiladas go ahead, unless you are bringing me some. You’ll notice on the process photos that you can adapt for preferences. I use corn on half and jalapenos on the other half to keep my family happy.

Enchilada Casserole that is plant-based and gluten-free. Easy to make with mostly pantry staples and completely healthy. No meat, no dairy, no gluten!

The tortilla chip crumbs give it an extra little crunch on top. I didn’t want to try to top it with corn tortillas because they would have become dried out and hard, you know this if you’ve ever skimped on enchilada sauce when making homemade enchiladas.

Yield: 6 Servings

Enchilada Casserole

Enchilada Casserole is a fast, easy and healthier version of regular enchiladas. This recipe is vegan (plant-based), gluten-free dairy-free and made from pantry staples for a delicious family friendly meal.

Enchilada Casserole is a fast, easy and healthier version of regular enchiladas. This recipe is vegan (plant-based), gluten-free dairy-free and made from pantry staples for a delicious family friendly meal.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 pkg soft corn tortillas
  • 2 cans refried beans (or 3 cups of your own)
  • 1 can of diced tomatoes
  • 1/4 cup thinly diced, fresh onions
  • 1 cup corn (canned or freezer)
  • jarred jalapenos to taste
  • 1 can red enchilada sauce (15 oz can or bigger)
  • 1/4 cup crunched up tortilla chips
  • Double recipe of Faux Cheese Sauce if you want a cheesy top.

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread about an ounce of enchilada sauce in the bottom of a 9×13 inch casserole dish.
  3. Cover the sauce with soft corn tortillas. Tear tortillas into smaller pieces when necessary.
  4. Gently spread cooked/canned beans over tortillas.
  5. Top with half of the tomatoes, half the corn, half the onions, and jalapenos if desired.
  6. Cover with 6 ounces (about half) the remaining enchilada sauce.
  7. Repeat steps 2 through 6. TIP: Cover the soft corn tortillas in beans before you lay them in the casserole dish.
  8. Add the tortilla chip crumbs if you aren’t making the cheese sauce. If you are waiting until later. Bake the casserole for 20 minutes.
  9. If making the cheese sauce follow the recipe but double it. Once done, pour it over the casserole and sprinkle tortilla chip crumbs on top. Then bake for 10 more minutes.
  10. Allow to cool slightly before serving.

Notes

It is potluck worthy and you can easily adapt it based on your preferences. I use corn on half and jalapenos on the other half to keep my family happy.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Heather Mayes

Plant-Based Thanksgiving

by 1 Comment

Thanksgiving is already on my mind! I know it is still October, but just barely. We’ve already made plans to host this year and we will be joined by two other families that we’ve spent most of the last 4 Thanksgivings with.

A Healthy Holiday Meal Plan and Cook Book contains 20 plant-based recipes that are also gluten-free and allergy-friendly. Perfect for vegetarians and vegans during the holidays.

Favorite Plant-Based Thanksgiving Recipes

I know some people worry and fret about what to make for Thanksgiving but I never do. I usually make the same things every year. In my mind there are six must-haves when it comes to Thanksgiving.

  • Dressing (this is similar but different that stuffing)
  • Mashed Potatoes
  • Thanksgiving Gravy
  • Mashed Sweet Potatoes
  • Green Bean Casserole
  • Pumpkin Pie

I’ve been eating these things every Thanksgiving for my whole life. In 2012 I gave them a healthy makeover for a plant-based Thanksgiving that is also oil-free and gluten-free.

Thanksgiving is one of my favorite holidays and “Thanksgiving food” is my favorite food. Even though we don’t live near any of our extended family when we gather with friends and enjoy these traditional Thanksgiving foods it feels like it did when I was a kid.

More Plant-Based Thanksgiving Recipes

I’ve gathered all of my favorite recipes and have them available in a Holiday Meal Plan and Cook Book. In addition to the six recipes mentioned above this also contains the following recipes.

  • Cranberry Sauce
  • Holiday Lentil Loaf
  • Cheezy Potatoes (Vegan Scalloped Potatoes)
  • Faux Cheese Sauce
  • Dry Veggie Broth Mix
  • Butternut Squash & Quinoa Salad with Oil-Free Cranberry Dressing
  • Oil-Free Cranberry Salad Dressing
  • Lentil Shepherd’s Pie
  • Veggie Pot Pie (this recipe contains gluten but can be made GF using the GF Pie Crust Recipe)
  • Recipe for Easy All Purpose Sauce for Veggie Pot Pie
  • Roasted Asparagus
  • Maple Glazed Carrots
  • Gluten-Free Pie Crust
  • Apple Pie
  • Creamy Apple Pie Bars

With the exception of Veggie Pot Pie every recipe is gluten-free.

I know that choosing the recipes isn’t even the most stressful part. It’s the planning. 

The Planning Guide

The planning guide will give you several different options to get my six favorite recipes ready at the right time. For example if you need to cook everything on Thanksgiving Day it will tell you what time to start. If you can start a few days early the planning guide will tell you what to cook early and what to cook on Thanksgiving Day. It includes lots of other helpful tips too.

Shopping List

I almost forgot to mention that I include a shopping list for the first six recipes mentioned above. Basically, I assume you want to make those because they ARE Thanksgiving (to me anyway) and put them all on a well-organized shopping list. You can add additional ingredients if you are going to make more of the recipes or cross ingredients off if you are going to skip something. Easy Peasy!

When Anne got her copy she said, “Thanks for making my thanksgiving so much easier.” That is exactly the point! I want to make Thanksgiving a fun, stress free holiday that you actually enjoy!

These recipes are just limited to Thanksgiving, it’s my Christmas dinner recipe too. If we decide to make a big Easter dinner I use these recipes! I told you, this is my favorite kind of food.

Get Your Copy

I went a step further to give you two purchasing options. You can buy this on Amazon for kindle or download a PDF to print. I prefer my recipes printed out so I can make notes but I know a lot of you like to keep them on your phone or iPad. That is why I have two options.

You won’t be disappointed with this Healthy Holiday Meal Plan and Cook Book. It makes preparing a big holiday meal so much easier.

Purchase on Amazon for Kindle or the downloadable and printable PDF! After you’ve used this I’d really appreciate if you would leave a review on Amazon!

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