If you’re considering a plant-based diet for the first time or a longtime vegan, finding truly delicious vegan recipes can certainly get challenging at times. So, we, at JCPenney, bring you three scrumptious vegan recipes that will get you excited to enjoy plant-based meals at home. And to double the joy of home cooking, we have gathered all the kitchen essentials you will need to perfect these recipes.
A heartwarming recipe to enjoy all year round!
2 1/2 lb. butternut squash, peeled, cut into 1-inch pieces
2 medium carrots, cut into 1-inch pieces
1 large onion, cut into 1/2-inch-thick wedges
1 red fresno chile, halved, seeds discarded
4 sprigs of fresh thyme
4 cloves garlic, 2 whole and 2 thinly sliced
4 tbsp. olive oil, divided
2 tbsp. pepitas
1/4 tsp. smoked paprika
Sour cream and crusty bread, for serving
Step 1: Toss squash, carrots, onion, whole garlic cloves, chile, thyme, 2 tablespoons oil, and 3/4 teaspoon salt in an air-fryer basket and air fryer at 400°F for 30 minutes.
Step 2: In the meantime, in a small skillet on medium, cook sliced garlic in the remaining 2 tablespoons of oil, stirring until garlic begins to lightly brown around the edges, 2 minutes.
Step 3: Add pepitas and paprika and a pinch of salt and cook 1 minute more; transfer to a bowl (garlic will continue to cook).
Step 4: Transfer vegetables to blender, add 1 cup water, and puree, gradually adding additional 3 cups water, until smooth. Reheat if necessary and serve topped with sour cream.
Step 4: Freeze leftover soup (without the cream) in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then warm and top as desired.
A creamy, satisfying meat-free recipe for family dinners.
2 tbsp. olive oil, divided
2 cloves garlic, pressed
1 c. raw cashews
Kosher salt and pepper
8 oz. small cremini mushrooms, cut into ¼ in pieces
8 oz. shiitake mushrooms, cut into ¼ in pieces
1 1/2 c. marinara sauce, divided
1/4 c. nutritional yeast
2 c. baby spinach, chopped
1/2 c. flat leaf parsley, chopped plus more for serving
1/2 c. fresh basil, plus more for serving
8 no-bake lasagna noodles
Step 1: Heat oven to 425°F.
Step 2: Heat 1 tablespoon oil and garlic in a small saucepan on medium until sizzling, about 1 minute. Remove from heat and stir in cashews, then ½ tsp each salt and pepper.
Step 3: Add 1½ cups water and bring the mixture to a boil. Reduce heat and simmer until cashews are tender (10 to 12 minutes).
Step 4: Heat the remaining tbsp oil in a large skillet on medium-high.
Step 5: Add mushrooms, season with ¼ tsp each salt and pepper and cook (tossing occasionally) until golden brown and tender, 6 to 8 min.
Step 6: Remove from heat and stir in 1 cup marinara sauce.
Step 7: Transfer cashew mixture to a blender, add nutritional yeast and ¼ cup water and puree until smooth.
Step 8: Transfer to a bowl and fold in spinach, parsley, and basil.
Step 9: Spread remaining ½ cup marinara on the bottom of a lasagna pan. Top with 2 noodles.
Step 10: Spread one-quarter (about ¼ cup) mushroom marinara on top, followed by one-quarter of the cashew mixture. Repeat twice. Place the remaining two noodles on top. Spread with the remaining sauce and dollop with the remaining cashew mixture.
Step 11: Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 25 minutes.
Step 12: Uncover and bake until the noodles are tender, 5 to 8 minutes more. Sprinkle with additional parsley and basil before serving on a platter.
Chocolate Chip Cookies
3 ripe bananas, about 1 1/2 cups puree, mashed or pureed until smooth
1/2 cup natural creamy peanut butter. Substitute almond butter for paleo or Whole30 compliance., unsweetened
1/2 cup good quality cocoa powder
handful coarse sea salt for garnish
Step 1: Preheat the oven to 350°F.
Step 2: In a large mixing bowl, use a fork to thoroughly combine the first three ingredients until it reaches a smooth and uniform consistency.
Step 3: Scoop heaping tablespoons of dough onto a greased or lined cookie sheet, about 1 inch apart.
Step 4: Sprinkle the tops of the cookies with a pinch of sea salt.
Step 5: Bake for 8 to 15 minutes until cookies lose their sheen.
Step 6: Allow to cool and set on the cookie sheets for 3-5 minutes before transferring to a wire rack to cool completely.
Step 7: You can store the cookies in an airtight container or cookie jar.