VEGAN WEEKNIGHT MEALS RECIPES

Steps:

• Place cashews in a large bowl and pour in cold water to cover by 2"; let soak overnight. Drain cashews; set aside. (If you have a high-speed blender, feel free to skip the soaking step.)
• Heat 2 Tbsp. oil in a large high-sided skillet until shimmering. Cook mushrooms, stirring often, until browned, about 5 minutes; season with salt. Transfer mushrooms to a small bowl and set aside; reserve skillet.
• Place reserved cashews in a blender. Add garlic, miso, and ½ cup fresh water. Blend on high speed until smooth, adding a little more water if needed to get mixture moving.
• Cook bucatini in a large pot of generously salted boiling water until very al dente, about 2 minutes less than package directions (pasta will finish cooking in sauce).
• Meanwhile, heat remaining 2 Tbsp. oil in reserved skillet over medium. Add red pepper flakes, onion powder, and 2 tsp. black pepper. Cook, stirring, until fragrant, about 1 minute. Pour in cashew purée and stir vigorously to combine (it’s okay if the mixture seizes up). Scoop out 1½ cups pasta cooking liquid and add to skillet; whisk until sauce is creamy, adding more pasta cooking liquid as needed to achieve a smooth, silky sauce. Stir in lemon juice; taste and season with more salt if needed.
• Using tongs, transfer pasta directly to sauce in skillet. Add most of reserved mushrooms to skillet. Cook (still over medium), tossing often, until sauce is hot and pasta is al dente, about 2 minutes.
• Top with lemon zest, parmesan, and more black pepper; scatter remaining reserved mushrooms over.

Steps:

• Add the Peeled Beetroots and Raw Walnuts in the food processor. Pulse until they get shredded OR Shred using a Box grater and use Ground Walnuts.
• Heat Olive Oil in a skillet. As the oil shimmers, add the chopped Onions and garlic. Saute for about 2-3 minutes. As the shredded Beetroot and walnuts. Toss to combine and cook for 2-3 minutes. Also add the Flaxmeal and Crushed Saltine Crackers. Toss to combine.
• Season the mixture with the remaining ingredients - Soy Sauce, Vegan Worcestershire Sauce, Hot Sauce, Maple Syrup, Yellow mustard, Ketchup, Salt and Pepper. Toss to combine everything.Cook until the mixture dries out and starts to leave the skillet. Once its cooked, take it off the heat and allow it to cool down for 10 minutes to room temp.
• Take about 1/4 cup of the mixture. Roll it and then flatten it between your palms to shape it like a patty. Heat Olive Oil in a grill pan and sear the burgers until crispy on both sides (3 minutes each side) OR, Place them in a greased baking dish and Bake @ 200C OR 400F for 5-6 minutes (Each side)
• Cut the Hamburger Buns in half. Grill the Burgers. Spread Vegan Ranch in the burgers. Assemble the burgers with Lettuce leaves, Red Onions, Tomatoes and the Grilled Patty. Top with the head and serve.