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Just because you eat vegan, does not mean you have to miss out on comfort foods! Check out the delicious recipes to some of my favorite meals.

Gardein™ Beefless Soft Tacos
Daiya Cheese Pizza
Daiya Baked Mac & Cheese
Meatless Spaghetti Bolognese


Gardein™ Beefless Soft Tacos
Serves 6

Beefless Soft Tacos
1 bag of gardein™ beefless tips
6 small tortillas
1 cup cooked corn
1 head shredded romaine lettuce

⅓ cup prepared green salsa
1 tbsp chopped fresh cilantro
2 teaspoons fresh lime juice
1 teaspoon minced garlic
pinch sea salt
pinch black pepper

Avocado Salsa
¾ cup prepared green salsa
½ avocado, diced
1 tbsp chopped fresh cilantro
1 tbsp chopped onion
2 teaspoons fresh lime juice
½ teaspoon minced garlic

Marinate beefless tips for 20 minutes.
Heat stainless steel sauté pan, add oil and sear beefless tips for 3 min on each side.
Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
Warm tortillas.
Put tips in middle of tortilla with avocado salsa, romaine lettuce and corn and fold.
Garnish with green onions, chopped fresh cilantro and lime wedges.

Daiya Cheese Pizza
as posted by FoodEater on ToLiveandEatinLA.com
Serves 8 slices

1 pre-made pizza crust
1 tsp extra virgin olive oil
1/3 cup pizza sauce
dried oregano
8 oz Daiya italian style cheese substitute
1/2 package Meatless Pepperoni or Meatless Ground Crumbles, if desired
5 cremini mushrooms, sliced
1 tbsp sliced black olives

Preheat oven to 425F. Brush entire pizza crust with olive oil and spread pizza sauce outward from the center of the crust, leaving a 1/2-inch margin at the edges. Sprinkle with dried oregano. Sprinkle half of the Daiya onto the crust, top with meat substitute, mushrooms and olives, then sprinkle remaining cheese on top.

Bake for 8-10 minutes, or until the Daiya around the edges is browning. Daiya does not change its shape when it melts, so watch for the browning.

Daiya Baked Mac & Cheese
as posted by MTP851 on Recipes.SparkPeople.com

16oz package of elbow macaroni or pasta of choice
3 cups shredded Daiya Cheddar Cheese
3 tablespoons vegan butter (I used soy-free Earth Balance)
3 tablespoons flour (I used chickpea flour because that’s what I had, worked fine)
2 to 2 1/2 cups* unsweetened rice or soy milk (see recipe below for notes)
4 or 5 slices of vegan ham, if desired. Chop into small pieces.
1/4 teaspoon black pepper
Salt to taste (or omit, the Daiya is pretty salty)
1/4 teaspoon paprika
Enough panko bread crumbs to liberally cover (I used an “Italian” flavored variety)
Red chili flakes to taste (optional)

Preheat oven to 350 degrees.
Cook pasta about 5 minutes until it’s just tender. Don’t cook all the way or it will fall apart when you bake it.
Drain pasta and transfer to greased baking dish. I packed it all into a smaller 8×10 dish so it would set up nice and thick.
Mix in about 2/3′s of the cheese into the pasta and set aside.
In a small pot melt the butter. Add the salt & pepper, then whisk in the flour until combined. Stir in the milk. Keep stirring until it starts to boil, then keep stirring for about another minute until it thickens up. *(Start with 2 cups of milk but if sauce gets too thick just add a little bit more, you don’t want it to be like a paste, just a thickened liquid).
Pour the milk mixture into the pasta and mix everything well. Top with the remaining cheese. Sprinkle the bits of ham on top, then cover everything with a generous layer of breadcrumbs. Give the whole thing a light dusting of paprika.
Pop in the oven for 30 minutes or until the cheese is bubbling and top is starting to brown. If you like it spicy sprinkle some of the chili flakes on top when serving.

Meatless Spaghetti Bolognese   
Serves 6 to 8

1/2 to 1 12-ounce bag Meatless Ground Crumbles
1 teaspoon olive oil
1 onion, diced
2 to 4 cloves garlic, minced
1 14-ounce can diced tomatoes
2 8-ounce cans tomato sauce
1 6-ounce can tomato paste
2 and 1/2 cups water
2 teaspoons oregano
3 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon sweet basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon rosemary
2 12-ounce boxes whole wheat spaghetti (or try gluten-free pastas, such as quinoa or brown rice spaghettis)
Optional: 1/2 cup of mushrooms, fresh or canned; 1/4 cup of diced green pepper

In a skillet, place the olive oil and Meatless Ground Crumbles and cook over low heat. Add onions and garlic. Continue cooking, stirring occasionally, until crumbles are heated through and onion is clear.
  1. Add diced tomatoes, tomato sauce, tomato paste, and water. Stir until sauce is of an even consistency. Add the remaining ingredients (including optional vegetables if desired), except for the spaghetti, and simmer over low heat for anywhere from half an hour to two hours. (Salt and pepper can be adjusted to taste.) The longer the sauce cooks, the more the flavors will blend, but it can be eaten earlier if the family can't wait! Remove bay leaves before serving.
  2. 10 to 15 minutes before serving, place a large pot of water on the stove to boil and cook spaghetti according to directions on the package. Drain pasta when cooked al dente. Pour sauce over noodles and serve while hot.

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