u/Zealousideal-Bat-555

I developed a this using my tofu kappa caragennan mozzarella and fresh basil cream sauce. It was absolutely amazing!

I use my tofu mozzarella recipe for all of these.
Fresh basil pesto cream
Creamy miso and gotchujang chili sauce
Seitan pepperoni and red sauce
Red sauce double cheese
Pumpkin cinnamon cumin sauce

Tofu mozzarella and fresh basil caprese sandwiches
Watermelon tuna poke with avocado, red onion, gotjuang chili cream sauce, cucumber and mango
Zuchini noodles with cream mushroom sauce and blistered cherry tomatoes
Extra tofu mozzarella pizza with fresh basil pesto sauce
Peaches with chocolate soy milk
Zuchini noodles with avocado cream sauce and cherry tomatoes
Zucchini caramel protein smoothies whip
Peach cauliflower porridge
Cinnamon soy milk and frozen blueberries
Hearts of palm, cucumber celery, red onion and dill tofu mayo plant based lobster salad
Frozen sliced banana with pb2 and soy milk

Creamy gotchu chili cashew base and tofu mozzarella pizza
Tofu mozzarella and seitan pepperoni pizza
Caprese sandwiches with creamy fresh basil pesto tofu mozzarella and tomato
Classic tofu cheese pizza
Fresh basil cream sauce tofu ricotta zucchini lasagna
Watermelon tuna poke bowl with avocado sweet potato and mango
Pesto tofu mozzarella pizza
Pumpkin cumin cinnamon sauce with palmini
Spinach and artichoke Zoodles with cherry tomatoes

Low arb bread, soy milk and banana blend batter with cinnamon.
8 piece aunt allies low carb dunked into 1 cup soy milk 1 banana 1 tsp cinnamon 1/2 tsp nutmeg blended and heated oven a low heat until slightly carmelized. Microwave for 2 minutes flip, microwave for 2 1/2 minutes and enjoy. You can also add berries, nut butters of vegan whipped cream and maple syrup.

Just add a blend of avocado, vegan Alfredo, soy milk, nutritional yeast and seasonings like Italian garlic onion and basil before adding to sautéed or roasted cabbage with sliced cherry tomatoes. Keep a pan on low heat once you add the avacado dressing or it will turn bitter.

490 cal 30 pro 8 fat

Take 10 oz steamed cauliflower and put it in a shallow pan with 1 cup boiling water and 1.5 diced banana. Slice and set aside the remaining 1/2 banana for the top. Add 1/2 cup soy milk and 3/8 cup pb2. Stir until cooked down to your desired consistency. I let mine go until the bananas are slightly caramelized. Top with sliced banana cinnamon and nutmeg.

I’ve been experimenting with vegan cheeses using cashew based, cauliflower, tofu riccotta and my favorite is silken tofu mozzarella that melts using carageenan. I use sauces from primal kitchen as well as plain tomato and fresh basil cashew cream sauce. Some other toppings I enjoy are seitan pepperoni, spinach, artichoke and tomato.

High protein low fat mozzarella slices 60 calories per serving 4 grams protein 2 g fat. Recipes make 10 servings.

Blend the ingredients shown in the photos with an immersion blender and heat over a low stove for 10 minutes stirring and folding regularly. Once glossy transfer to a lined dish and chill for at least 5 hours before sliceing or shredding. This both melts and stretches as well as having a gooey texture and fantastic flavor. Super easy and perfect for pizza, grilled cheese, caprese salads or any other mozzarella dish. You could also put it into molds for snack cheese since the flavor is great cold as well!

These are such a staple for me because I can add a variety of sauces and toppings. Some of my favorite are seitan meatballs, mushroom Alfredo, tvp bolognese, fresh basil sauce, and nutritional yeast cheddar sauce! Pal-mini, Zuchini and cabbage are all nutritious pasta alternatives if you are looking for higher antioxidants and lower carbs in your meals!

1/4 cup soy milk
11 oz silken tofu
2 tbsp
1 tsp kappa carrageenan
1/2 nutritional yeast
1 tsp miso paste
1/2 tbsp vinegar
1 tsp liquid smoke
1 tsp mustard
1 tsp salt
1 tsp sugar free pickle relish
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp turmeric

Blend thouroughly and cook on low heat for 10 minutes before setting for at least three hours in the refrigerator in a lined or greased container. Shred or slice. Cook at 400 for 10-15 minutes.

1/4 cup soy milk
11 oz silken tofu
2 tbsp
1 tsp kappa carrageenan
1/2 nutritional yeast
1 tsp miso paste
1/2 tbsp vinegar
1 tsp liquid smoke
1 tsp mustard
1 tsp salt
1 tsp sugar free pickle relish
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp turmeric

Blend thouroughly and cook on low heat for 10 minutes before setting for at least three hours in the refrigerator in a lined or greased container. Shred or slice. Cook at 400 for 10-15 minutes.

1/4 cup soy milk
11 oz silken tofu
2 tbsp
1 tsp kappa carrageenan
1/2 nutritional yeast
1 tsp miso paste
1/2 tbsp vinegar
1 tsp liquid smoke
1 tsp mustard
1 tsp salt
1 tsp sugar free pickle relish
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp turmeric

Blend thouroughly and cook on low heat for 10 minutes before setting for at least three hours in the refrigerator in a lined or greased container. Shred or slice. Cook at 400 for 10-15 minutes.

1/2 cup vegan Alfredo
1/2 cup nutritional yeast
1/3 cup pickle juice
1 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1/2 tsp cayenne
1/2 tsp lemon pepper
1/2 tsp mustard
1 tsp miso
1 tsp tomato paste
1/2 tsp chili powder

I cooked two packets of palmini noodles in a pan with this sauce and then baked for a baked top.

I love starting my day with a fiber and antioxidant boost from dark cocoa powder. Some of my favorites are chocolate cauliflower smoothie, cauliflower berry porridge and chocolate soy milk and frozen fruit.

6 oz spinach
14 oz artichoke hearts
1/8 cup onion
1 clove garlic
1 cup soy milk
1/3 cup vegan Alfredo
Italian seasoning, garlic, onion, basil, parsley, oregano, salt, lemon pepper
Cut vegetables finely and cook on medium until soft. Blend half the soup or all the way depending on if you like chunks.

15 oz pumpkin
1/2 cup soy milk
1 cup water
Cinnamon, nutmeg, cumin, paprika, basil, parsley, rosemary, oregano, garlic, onion, salt, pepper

I usually swap out higher carb ingredients for vegetables and have eliminated oil, sugar, sweeteners and animal products.

Tvp Bolognaise, tofu riccotta, basil cashew sauce, seitan meatballs are all great to include. I pre roast and season my Zuchini.