The Best Vegan Pasta Sauce + Recipe Rewind

It’s Friday, Friday // Gotta get down on Friday // Everybody’s lookin’ forward to the weekend, weekend ♫ The weekend part is true, Rebecca Black! Every time I announce that it’s Friday, her song crosses my mind. Just me?

A couple days ago I made a massive batch of enchiladas. The corn tortillas come in packages of eight, so I made eight yummy rolls and enjoyed them on four separate days with avocado and medium spicy salsa. Here’s a little list of what I put in these enchiladas:

  • Baked sweet potato, chopped into cubes
  • 1 can of black beans cooked with 1/4 tsp cumin and 1/4 tsp chili powder
  • Frozen corn
  • Chopped green onions
  • Grated pepper jack cheese

They turned out awesome! I could eat enchiladas all day long.

Pear pancakes were also devoured! These lovely pancakes were made with 1/2 grated pear, 2 tbsp spelt flour and 2 tbsp buckwheat flour, 1 egg, a splash of almond milk, 1/4 tsp baking powder and 1/8 tsp baking soda, with lots of cinnamon and a splash of vanilla extract. Cooked with coconut oil and topped with peanut butter and yogurt + more cinnamon. These were great on a slow morning!

French Toast was made another day. I always make this vegan French toast recipe when I’m out of eggs but craving sweet, delicious French toast. It uses traditional French toast spices like cinnamon and vanilla, along with coconut milk for creaminess and nutritional yeast for egginess. I love this recipe.

It just never fails! This was filled with pumpkin, peanut butter, and cinnamon. As you can see, creamy yogurt is practically mandatory with any breakfast I create 😉

It was so tasty that I enjoyed the same breakfast two days in a row. You need to check out the recipe and see for yourself! My original recipe uses peanut butter, banana, and chocolate, but a delicious fall spin could involve pumpkin puree, pumpkin spice, and creamy nut butter. YUM.

I subconsciously had a week plentiful in vegan meals, apparently!

Truth: ran out of eggs and milk, too lazy to go to the store.

Anyways, you need to try out this recipe, too! It’s a vegan mac and cheese recipe made with any type of squash. I used pumpkin puree, but have also made it before using kabocha squash and sweet potato. Pumpkin puree was so convenient and tasted amazing. More mac and peas, please!

Dreamy Squash Mac and Cheese Sauce (Vegan)

Serves 3

Ingredients
  • 1 tbsp. butter or Earth Balance (vegan butter)
  • 1/2 onion, sliced
  • 3/4 cup unsweetened, unflavoured almond milk
  • 1 tbsp. coconut flour
  • 1/4 tsp garlic powder
  • 5-6 tbsp. nutritional yeast (to taste)
  • 2 tsp Dijon mustard
  • 1 cup pumpkin puree, roasted butternut squash, or mashed kabocha squash (boil 10 minutes without skin, then mash well)
  • 1/2 tsp salt
  • freshly-ground black pepper, to taste
  • sprinkle cayenne
  • sprinkle cinnamon
  • finely-chopped sage (optional)
Directions
  1. Cook onion with butter until caramelized (about 25 minutes).
  2. Whisk all other ingredients together until well combined.
  3. Pour wet ingredients into saucepan. Cook until thickened.
  4. If the sauce is chunky because of the kabocha or cubed butternut, transfer to a blender and blend until fully-combined.
  5. Store in airtight container in the fridge for 7 days. Enjoy with any type of pasta and vegetables.

When I was smaller, I hated carrot cake. I think it was those tiny, chewy, crunchy nuts that turned me off because they would be immersed in a squishy bite of spiced quick bread. Something about having nuts in carrot cake just bugged me, but now I’m neutral about them (same deal for raisins). How about you? Do you like carrot cake “loaded” with stuff, or plain? Anyways, here’s a fun and delicious riff on carrot cake – in breakfast form! Win-win, I tell you.

PS: you need to try this with creamy French cheese-style yogurt. I’m not 100% sure of what the name is – fromage blanc, perhaps? – but it tastes incredible with the spiced carrot cake. Reminiscent of cream cheese icing. Mmmm. Cream cheese icing.

Carrot Cake Baked Oatmeal

Serves 2

Ingredients
  • 3/4 cup rolled oats
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • sprinkle salt
  • 1/2 cup lightly packed shredded carrots
  • 1 cup almond milk
  • heaping tbsp maple syrup
  • heaping 1/2 tsp vanilla extract
  • 1/2 tsp freshly-grated ginger
  • OPTIONAL: raisins or chopped walnuts
Directions
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together.
  3. Transfer to a greased casserole dish.
  4. Top with raisins or walnuts if desired.
  5. Bake for 35 minutes until lightly golden on the edge. It will still look a little wet but will become more firm as it cools.
  6. Let cool for 10 minutes before serving.
  7. When it is fully cool, it will become firm enough to slice into squares.
  8. Top with maple syrup, coconut milk, yogurt, or more.

Last but not least, some loaded Mexican-style sweet potatoes. Black beans, corn, scallions, and that yummy red pepper jack!

That’s it for today, everyone!

In Case You Missed It:

  1. New Favourite Vegan Recipes! 3 Yummy Things to Bake ASAP 🙂
  2. Life Lately – November Edition: co-op, curry, sandwiches, pizza
  3. 3 AWESOME Recipes! Zucchini Cake (low-fat), Tofu Hash, Carrot Cake Overnight Oatmeal
  4. Princess Cafe and Sweet Potato Stew
  5. Whole Foods Toronto and Random Eats
  6. Pancakes, Thanksgiving, and Interviews
  7. My Top 10 Favourite Ways to Be More Active
  8. A Day in the Life of a 2nd Year Kinesiology Student

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