moisturizing serum from @dr.elsajungman ✨ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
celebrating earth day with my current favorite sustainable skincare product! this serum is cruelty-free, plant-based, made with minimal ingredients, microbiome friendly, and female owned. I’ve been using it before bed and wake up with dewy, glowing, and super hydrated skin.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have rosacea & eczema prone skin, and the one thing that has helped the most is keeping my skin hydrated. I add it under my moisturizer and it doesn’t feel greasy at all - plus it smells amazing🌼
⠀⠀⠀⠀⠀⠀⠀⠀⠀
and happy earth day! 🌎 here are a few things you can do today to say thank you to our planet—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Eat a plant-based meal. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Ditch plastic bags and straws.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Invest in reusable grocery bags.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Choose sustainable body & household products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Plant a tree!
kabocha squash mac and cheese—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
another kabocha squash recipe! if you’re unfamiliar kabocha squash aka Japanese pumpkin is very similar in taste and texture to pumpkins, butternut squash, and sweet potatoes. they’re one of the only squash that is low FODMAP, so if you struggle with gut health/digestion you gotta try it.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the breading I used @longevebrands breadless crumbs mixed with the kabocha squash seeds, olive oil, nutritional yeast, and salt. click the link in my bio for the full recipe🎃
kabocha squash bowl w/ carrot miso ginger dressing kabocha squash bowl w/ carrot miso ginger dressing—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob the most gut friendly meal I’ve ever made! this bowl is 100% low FODMAP meaning no icky IBS symptoms. whether you deal with IBS or not, the ingredients in this bowl are nourishing, loaded with micronutrients, and super gentle on the gut. we’ve got—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—baked kabocha squash
—spicy sautéed kale
—water chestnuts
—nori
—lotus root
—shredded carrots
—diced cucumber
—brown rice
—raw ginger
—green onion
—carrot, miso, ginger, sesame oil dressing
⠀⠀⠀⠀⠀⠀⠀⠀⠀
as always, this bowl is customizable and you can choose to omit any of the ingredients. if you’re having trouble finding certain ingredients, you can find most online or in your local Asian market.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like to add lots of ingredients to keep my meals as diverse as possible - eating the same foods everyday can unfortunately cause intolerances. so try your best to eat as much of a variety as you can to keep your gut bacteria happy! 🦠 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe in the link in my bio🧡
tofu “egg” salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is such an easy meal I eat allll the time. it takes literally minutes to prepare and tastes just like authentic egg salad. here’s how to make it:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add a block of firm tofu (not to be confused with super firm) to a mixing bowl and use a fork to crumble. 
—mix in 3-4 tbsp of vegan mayo (I use @primalkitchen), 1/2 tsp turmeric, and 1/2 tsp black salt aka kala namak. mix well and top with pepper and chopped chives
—grab a tortilla (I use rudi’s gf spinach tortilla) and cut a line from the center of the tortilla towards the bottom
—add shredded romaine and a small scoop of egg salad to each of the 4 quadrants of the tortilla. carefully fold the bottom left quadrant up. fold again to the right, then complete folding the tortilla down. that might sound confusing - if you’re not familiar with how to fold a tortilla this way, google “tiktok tortilla hack”
—fry for a minute or so on each side. no oil required!
steamed “crab” dumplings— ⠀⠀⠀⠀⠀⠀ steamed “crab” dumplings—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you’re looking for fun recipes to make with you partner or family you gotta try this one. the filling is made from carrots, corn, artichoke hearts, vegan cream cheese, and old bay seasoning which mimic a fresh crab & veggie mixture. sub the corn and carrots for more artichoke hearts if you want the mixture to be strictly “crab” 🦀 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
you can pan fry these dumplings, but I prefer them steamed. all you’ll need is a bamboo steamer rack and a deep frying pan one inch larger than your steamer rack. specifications and product recommendations are in the blog post which can be found in the link in my bio🧡
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy sunday🥟
chlorophyll water is hot on tiktok right now - I f chlorophyll water is hot on tiktok right now - I feel pretty cool cause I’ve been on a chlorophyll water kick for years😌  I see a lot of tiktokers recommending random brands on Amazon which makes me CRINGE because if you’re gonna add chlorophyll to your water, your body deserves a reputable and healthy brand. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been using @sakaralife chlorophyll drops for years and genuinely have not found anything I like better. benefits include clear skin, reduced bloating, improved digestion, and stronger immune system. plus it has no taste!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for 20% off use my code XOANNIEK at checkout 💚
steamed veggie dumplings🥟 ⠀⠀⠀⠀⠀⠀⠀ steamed veggie dumplings🥟
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes to date! I absolutely LOVE dumplings - not only are they delicious they’re so fun to make. I steamed mine with a bamboo steamer basket, if you don’t have one you can pan fry them.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe and product recommendations in the link in my bio🧡
turmeric cauliflower & dijon butternut squash—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe has soooo much flavor, I contemplated splitting it into two smaller appetizers (which you can totally do!) we've got a baked turmeric cauliflower over a bed of dijon butternut squash and crispy asparagus topped with dill, cilantro, crushed macadamia nuts, and jalapeños. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you want to incorporate more simple veggies into your diet but don’t want to settle for bland, this one is for you.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
find the recipe in the link in my bio🧡
crispy rock tofu bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes yet! this guy is inspired by Nobu’s rock shrimp tempura. before I was vegan, I loveddd rock shrimp so going into making this I knew I wanted to make it as realistic and tasty as possible.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get the tofu crispy I used super firm tofu (less water & higher protein) air fried in a small amount of sesame oil and oat flour. to get it super realistic I would have deep fried it, but my goal is to create healthy alternatives you can enjoy everyday rather than once in awhile treats.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the sauce is made from vegan mayo, sweet chili sauce, sriracha, and maple syrup. if you don’t have vegan mayo accessible to you, easily make your own by blending or thoroughly whisking 1/2 cup oil (I like avocado oil best) with 1/4 cup plant-based milk (I like oat best) and 1 tsp of apple cider vinegar or white vinegar.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe here ⇣ or access thru the link in my bio. simply click the link, click all recipes, and find the recipe there!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/crispy-rock-tofu-bowl/
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Main Dishes, Pizza & Pasta, Recipes · November 28, 2020

Plant-Based Beef Casserole

Jump to Recipe Print Recipe

plant-based beef casserole

This plant-based beef casserole is one of my absolute favorite dishes made with ground “beef” from Meatless Farm. In creating this blog my goal was and is to get as many people as I can to transition to a vegan diet, or at the very least reduce their consumption of animal products. Recipes like this are what I recommend to new vegans or those who don’t believe vegan food can possibly compare to animal-based foods. This plant-based beef casserole is realistic, flavorful, hearty, and is not overly processed or loaded with chemicals like most meat and cheese alternatives.

plant-based beef casserole

Beef Alternatives

Meat alternatives are great in the beginning of your plant-based journey because it proves that vegan food doesn’t have to be boring. I opted for Meatless Farm because they’re the lightest meat alternative I’ve yet to find on the market. Most meat alternatives are oily, heavy, and loaded with chemicals, Meatless Farm tastes fresh.

With that being said, I can’t recommend Meatless Farm as actually being healthy. It contains canola oil and unspecified “natural flavors” which is something I steer clear of when reading ingredients. While it’s the healthiest out there, it’s not healthy.

I recommend a plant-based diet consisting of primarily whole foods, but it’s unrealistic to expect a new vegan to make the switch with complete ease. That’s why alternatives like Meatless Farm exist! It’s difficult to completely change your diet, and transitional vegan “meats” are “cheeses” are helpful in that early transition. Even being vegan for years, I still indulge in these alternatives from time to time.

plant-based beef casserole

Cheese Alternatives

I used vegan shredded cheese and vegan cream cheese on top of this casserole. These vegan cheeses are healthy and safe from toxic chemicals:

amazon violife shredded cheese
$30Violife Mozzarella Shreds
(Amazon)
amazon miyokos shredded cheese
$75 / 8-packMiyokos Shredded Cheese
(Amazon)
amazon Parmela Creamery Mozzarella
$5Parmela Creamery Mozzarella
(Amazon)

Here are my favorite vegan cream cheeses:

Spero Sunflower Cream Cheese amazon
$3Spero Sunflower Cream Cheese
(Amazon)
Miyokos Cream Cheese amazon
$9Miyokos Cream Cheese
(Amazon)
Violife Cream Cheese amazon
$5Violife Cream Cheese
(Amazon)
plant-based beef casserole

{Related Posts: If you like this casserole you need to try my VEGAN KOREAN BEEF BOWL and my CHEESY CHICK’N ENCHILADAS.

vegan beef casserole
Print Recipe

Plant-Based Beef Casserole

Hearty beef casserole made from plant-based and gluten-free ingredients.
Servings: 12 servings

Ingredients

  • 1 container meatless farm ground beef
  • 24 oz gluten-free penne pasta I used whole foods's brand
  • 1 medium onion diced
  • 1 tbsp avocado oil
  • 2 tbsp minced garlic
  • 2 cups marinara sauce
  • 2 cups shredded vegan cheese
  • salt & pepper to taste
  • fresh parsley topping
  • vegan cream cheese optional topping

Instructions

  • preheat your oven to 400F and grease a casserole dish.
  • boil a large salted pot of water for the penne and cook it for 10 min.
  • add avocado oil on your pan then add the onion and garlic. once onion is translucent add the defrosted beef and sauté over medium-high heat breaking the meat up as you go along for 10ish min.
  • stir in the marinara sauce and add salt & pepper.
  • drain the pasta and mix it into your pot. add mixture into your casserole dish and top with an even layer of the shredded vegan cheese.
  • bake for 15 min then top w fresh parsley and cream cheese dollops.

In: Main Dishes, Pizza & Pasta, Recipes · Tagged: beef casserole, beef recipe, cheese recipes, healthy recipes, vegan meat

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Cheesy Chick’n Enchiladas

I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

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on the blog

Vegan Melon Caprese Summer Salad with Mozzarella and Prosciutto

Vegan Melon Caprese Summer Salad with Mozzarella and Prosciutto

Kabocha Squash Baked Mac and Cheese – GF, V, Low FODMAP

Kabocha Squash Baked Mac and Cheese – GF, V, Low FODMAP

Kabocha Squash Bowl with Carrot Miso Ginger Dressing – GF, V, Low FODMAP

Kabocha Squash Bowl with Carrot Miso Ginger Dressing – GF, V, Low FODMAP

Vegan Steamed “Crab” Dumplings

Vegan Steamed “Crab” Dumplings

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Follow @theplantcollective_

moisturizing serum from @dr.elsajungman ✨ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
celebrating earth day with my current favorite sustainable skincare product! this serum is cruelty-free, plant-based, made with minimal ingredients, microbiome friendly, and female owned. I’ve been using it before bed and wake up with dewy, glowing, and super hydrated skin.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have rosacea & eczema prone skin, and the one thing that has helped the most is keeping my skin hydrated. I add it under my moisturizer and it doesn’t feel greasy at all - plus it smells amazing🌼
⠀⠀⠀⠀⠀⠀⠀⠀⠀
and happy earth day! 🌎 here are a few things you can do today to say thank you to our planet—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Eat a plant-based meal. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Ditch plastic bags and straws.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Invest in reusable grocery bags.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Choose sustainable body & household products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Plant a tree!
kabocha squash mac and cheese—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
another kabocha squash recipe! if you’re unfamiliar kabocha squash aka Japanese pumpkin is very similar in taste and texture to pumpkins, butternut squash, and sweet potatoes. they’re one of the only squash that is low FODMAP, so if you struggle with gut health/digestion you gotta try it.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the breading I used @longevebrands breadless crumbs mixed with the kabocha squash seeds, olive oil, nutritional yeast, and salt. click the link in my bio for the full recipe🎃
kabocha squash bowl w/ carrot miso ginger dressing kabocha squash bowl w/ carrot miso ginger dressing—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob the most gut friendly meal I’ve ever made! this bowl is 100% low FODMAP meaning no icky IBS symptoms. whether you deal with IBS or not, the ingredients in this bowl are nourishing, loaded with micronutrients, and super gentle on the gut. we’ve got—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—baked kabocha squash
—spicy sautéed kale
—water chestnuts
—nori
—lotus root
—shredded carrots
—diced cucumber
—brown rice
—raw ginger
—green onion
—carrot, miso, ginger, sesame oil dressing
⠀⠀⠀⠀⠀⠀⠀⠀⠀
as always, this bowl is customizable and you can choose to omit any of the ingredients. if you’re having trouble finding certain ingredients, you can find most online or in your local Asian market.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like to add lots of ingredients to keep my meals as diverse as possible - eating the same foods everyday can unfortunately cause intolerances. so try your best to eat as much of a variety as you can to keep your gut bacteria happy! 🦠 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe in the link in my bio🧡
tofu “egg” salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is such an easy meal I eat allll the time. it takes literally minutes to prepare and tastes just like authentic egg salad. here’s how to make it:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add a block of firm tofu (not to be confused with super firm) to a mixing bowl and use a fork to crumble. 
—mix in 3-4 tbsp of vegan mayo (I use @primalkitchen), 1/2 tsp turmeric, and 1/2 tsp black salt aka kala namak. mix well and top with pepper and chopped chives
—grab a tortilla (I use rudi’s gf spinach tortilla) and cut a line from the center of the tortilla towards the bottom
—add shredded romaine and a small scoop of egg salad to each of the 4 quadrants of the tortilla. carefully fold the bottom left quadrant up. fold again to the right, then complete folding the tortilla down. that might sound confusing - if you’re not familiar with how to fold a tortilla this way, google “tiktok tortilla hack”
—fry for a minute or so on each side. no oil required!
steamed “crab” dumplings— ⠀⠀⠀⠀⠀⠀ steamed “crab” dumplings—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you’re looking for fun recipes to make with you partner or family you gotta try this one. the filling is made from carrots, corn, artichoke hearts, vegan cream cheese, and old bay seasoning which mimic a fresh crab & veggie mixture. sub the corn and carrots for more artichoke hearts if you want the mixture to be strictly “crab” 🦀 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
you can pan fry these dumplings, but I prefer them steamed. all you’ll need is a bamboo steamer rack and a deep frying pan one inch larger than your steamer rack. specifications and product recommendations are in the blog post which can be found in the link in my bio🧡
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy sunday🥟
chlorophyll water is hot on tiktok right now - I f chlorophyll water is hot on tiktok right now - I feel pretty cool cause I’ve been on a chlorophyll water kick for years😌  I see a lot of tiktokers recommending random brands on Amazon which makes me CRINGE because if you’re gonna add chlorophyll to your water, your body deserves a reputable and healthy brand. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been using @sakaralife chlorophyll drops for years and genuinely have not found anything I like better. benefits include clear skin, reduced bloating, improved digestion, and stronger immune system. plus it has no taste!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for 20% off use my code XOANNIEK at checkout 💚
steamed veggie dumplings🥟 ⠀⠀⠀⠀⠀⠀⠀ steamed veggie dumplings🥟
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes to date! I absolutely LOVE dumplings - not only are they delicious they’re so fun to make. I steamed mine with a bamboo steamer basket, if you don’t have one you can pan fry them.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe and product recommendations in the link in my bio🧡
turmeric cauliflower & dijon butternut squash—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe has soooo much flavor, I contemplated splitting it into two smaller appetizers (which you can totally do!) we've got a baked turmeric cauliflower over a bed of dijon butternut squash and crispy asparagus topped with dill, cilantro, crushed macadamia nuts, and jalapeños. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you want to incorporate more simple veggies into your diet but don’t want to settle for bland, this one is for you.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
find the recipe in the link in my bio🧡
crispy rock tofu bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes yet! this guy is inspired by Nobu’s rock shrimp tempura. before I was vegan, I loveddd rock shrimp so going into making this I knew I wanted to make it as realistic and tasty as possible.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get the tofu crispy I used super firm tofu (less water & higher protein) air fried in a small amount of sesame oil and oat flour. to get it super realistic I would have deep fried it, but my goal is to create healthy alternatives you can enjoy everyday rather than once in awhile treats.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the sauce is made from vegan mayo, sweet chili sauce, sriracha, and maple syrup. if you don’t have vegan mayo accessible to you, easily make your own by blending or thoroughly whisking 1/2 cup oil (I like avocado oil best) with 1/4 cup plant-based milk (I like oat best) and 1 tsp of apple cider vinegar or white vinegar.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe here ⇣ or access thru the link in my bio. simply click the link, click all recipes, and find the recipe there!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/crispy-rock-tofu-bowl/
dill pickle potato salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy monday! here’s one of my easiest recipe of all time, perf for summer☀️ eat as is, atop a bed of lettuce, or alongside a phat burger 🍔 here’s how to make:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—peel 3 russet potatoes then add to a pot of water. bring water to a boil. once potatoes are tender, drain and set aside to cool.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—in a bowl mix 1/4 cup vegan mayo (I like @primalkitchenfoods or @chosenfoods ), one diced red bell pepper (can sub for celery), 1/4 cup fresh dill, 1/4 cup fresh chives, 2 diced pickles, 2 tsp dijon mustard, and a tsp of sea salt.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—chop potatoes into large cubes and add into the mix. store in the fridge for up to 5 days 🥔
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