Featured

Creamy High Protein Mushroom and Spinach Pasta (Gluten Free)

This creamy mushroom and spinach pasta sauce is made using a secret high protein ingredient! It’s a delicious and filling weeknight meal.

Creamy high protein mushroom and spinach pasta - Daisybeet

What’s better than a warm, creamy bowl of pasta? One that is packed with protein and healthier ingredients! This creamy mushroom and spinach pasta contains a secret healthy ingredient that replaces heavy cream and adds plant-based protein to this dish.

That high protein ingredient is not cashews or tahini. It’s TOFU! Silken tofu, to be exact. When blended, silken tofu has a similar consistency to heavy cream. It has a neutral flavor, so you can add whatever seasonings and spices you like.

Creamy high protein pasta sauce - Daisybeet

How is this creamy mushroom and spinach pasta made healthier?

A few simple swaps change a typically carbohydrate and fat heavy dish into a more balanced meal. While there is absolutely a time and a place for the real deal, this mushroom and spinach pasta recipe makes for a filling weeknight dinner that helps keep blood sugar levels stable, and won’t leave you hungry in an hour.

  • Swap silken tofu for heavy cream: Heavy cream consists of about 90% fat, much of which is saturated, with very little protein. Silken tofu contains no saturated fat, and adds 5 grams of plant-based protein to each serving of this pasta. Tofu also contains other important nutrients like calcium, potassium, and iron.
  • Swap white pasta for chickpea pasta. I love using pasta made from chickpea flour to add protein to pasta dishes. Chickpea pasta has almost double the protein and almost 5 times the fiber as regular pasta. Plus, the taste is very similar! Each serving of this dish packs 18 grams of protein from the chickpea pasta and tofu.
  • Packed with vegetables. This pasta contains lots of mushrooms and spinach, which add vitamins, minerals, antioxidants, and fiber to the meal.
Creamy high protein mushroom and spinach pasta - Daisybeet

How to make creamy mushroom and spinach pasta

  • Saute garlic and shallots in olive oil.
  • Add cooked garlic and shallots to a high power blender with tofu and other sauce ingredients.
  • Blend until smooth and creamy.
  • Saute spinach and mushrooms, and cook pasta according to package instructions.
  • Toss cooked pasta with sauce and stir in parmesan cheese and vegetables.
Creamy high protein mushroom and spinach pasta - Daisybeet

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Creamy high protein mushroom and spinach pasta - Daisybeet
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Creamy High Protein Mushroom and Spinach Pasta (Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: serves 4 1x
  • Category: main dish

Description

This creamy mushroom and spinach pasta sauce is made using a secret high protein ingredient! It’s a delicious and filling weeknight meal.


Scale

Ingredients

  • 1 tbsp olive oil
  • 7 cloves garlic, minced
  • 1 shallot, sliced thin
  • 16 oz silken tofu
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 2 tbsp white miso paste
  • 1 1/2 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1/4 cup vegetable broth
  • 5 cups sliced mushrooms
  • 6 oz bag fresh baby spinach
  • 8 oz box chickpea pasta shells
  • 1/2 cup freshly grated parmesan cheese (grated fine)

Instructions

  • Heat olive oil in a large frying pan on medium heat. Add garlic and shallot and a pinch of salt and pepper, and cook for 2-3 minutes.
  • Add half the cooked garlic and shallot to a high powered blender, along with tofu, salt, pepper, paprika, miso, nutritional yeast, lemon juice, and vegetable broth. Blend on high for about 30 seconds until smooth and creamy.
  • Add a little more oil to the pan with remaining garlic and shallots. Add mushrooms and a pinch of salt and pepper.
  • Cook mushrooms, stirring occassionally, for 5-10 minutes until well cooked.
  • Add spinach to the pan with mushrooms, plus salt and pepper to taste. Continue to cook until spinach is wilted.
  • Cook chickpea pasta according to package instructions.
  • Add cooked pasta back to the pot with about 1/2 cup of sauce. Stir to coat pasta, and add more sauce as neccessary. 
  • Stir in parmesan cheese until melted.
  • Add vegetables and stir to combine. Serve with additional parmesan cheese sprinkled on top, if desired.


Notes

  • This recipe is not vegan because it contains parmesan cheese. I think this could easily be made vegan if you left out the cheese and doubled the nutritional yeast + added 1 tbsp of miso, or replaced the parmesan cheese with shredded vegan cheese.
  • Use a pasta shape that holds a creamy sauce well, like shells, fettuccine, or elbows.

Keywords: mushroom and spinach pasta, gluten free, high protein pasta

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Creamy mushroom and spinach pasta - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Butternut Squash and Kale Pasta with Parmesan Cheese (Gluten Free)

This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.

Butternut squash and kale pasta - Daisybeet

This butternut squash and kale pasta is the best fall dinner recipe. It’s easy, cozy, and absolutely delicious. It has the perfect mix of savory flavors from kale, vegetable broth, white wine, and parmesan cheese, balanced out with the sweet butternut squash.

I especially love this pasta dish because I used chickpea pasta! This is my favorite gluten free pasta. It has a similar taste and texture to regular pasta, but two times the protein and three times the fiber. I always feel more full when I make chickpea pasta versus regular.

Butternut squash and kale pasta - Daisybeet

How to make butternut squash and kale pasta

  • Peel, chop, and roast butternut squash.
  • Saute garlic and shallots.
  • Add kale, vegetable broth, and white wine and braise the kale.
  • Prepare pasta.
  • Add pasta, butternut squash, and parmesan cheese to the pan with kale. Toss to combine.
Roasted butternut squash - Daisybeet

How do you braise kale?

Braising is a cooking method where you lightly fry food, then stew it in liquid. Braised kale is so delicious! I prefer it over sautéed kale, because the kale leaves get much softer and soak up the savory vegetable broth flavor.

  • Sauté garlic and shallots in olive oil in a large frying pan on medium heat.
  • Add kale, vegetable broth, and wine.
  • Stir and cover, cooking for 5-10 minutes until kale is wilted and soft.
Butternut squash and kale pasta - Daisybeet

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Butternut squash and kale pasta - Daisybeet
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Butternut Squash and Kale Pasta with Parmesan Cheese (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 4 1x
  • Category: main dish

Description

This butternut squash and kale pasta is the coziest fall meal ever! It’s made with chickpea pasta, so it’s gluten free and has an extra protein boost, too.


Scale

Ingredients

  • 1 medium butternut squash, peeled and diced into 1 inch dice
  • 1/2 cup sage, chopped and divided
  • 2 tbsp olive oil, divided
  • 1 shallot, sliced
  • 4 cloves garlic, minced
  • Salt
  • Pepper
  • 2 cups vegetable broth
  • 1 cup white wine
  • 6 cups kale
  • 8 oz box chickpea pasta
  • 1/2 cup freshly grated parmesan cheese (I used a microplane)
  • 1/4 cup reserved pasta water

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Toss butternut squash in 1 tbsp olive oil and half the chopped sage, and spread out on baking sheet.
  3. Roast for 20-25 minutes, until fork tender.
  4. While butternut squash roasts, braise the kale.
  5. In a large frying pan with a lid, heat remaining olive oil over medium heat. Add shallot and garlic, and cook for 2-3 minutes.
  6. Add vegetable broth, white wine, and kale. Stir and cover, and cook for 5-10 minutes, until kale is soft, tender, and cooked down.
  7. Prepare pasta according to package instructions.
  8. Mix parmesan cheese with reserved pasta water.  Pour over the kale and stir. 
  9. Add cooked pasta and butternut squash to the pan with kale. Toss until well combined. Sprinkle with remaining sage.
  10. Serve immediately, sprinkled with crushed red pepper and additional parmesan cheese, if desired.


Notes

  • Best served immediately, but can be stored in the fridge for up to 4 days and reheated.

Keywords: butternut squash and kale pasta, chickpea pasta, gluten free pasta, gluten free, butternut squash, kale

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Butternut squash and kale pasta - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Butternut Squash Chili (Vegan, Gluten Free)

This vegan butternut squash chili is an easy one pot meal to make for a week of healthy eats. It’s a comforting dish that everyone will love!

Butternut squash chili - Daisybeet

I’ve been making a version of this plant-based chili for years. I usually use sweet potato in this recipe, but I decided to mix it up and try butternut squash instead! This version came out deliciously, and I might be sticking with butternut squash from now on.

Usually, chili is a meat-heavy dish. But I promise you won’t miss the meat in this butternut squash chili! There is still plenty of comforting chili spice flavor, plus meatiness from beans and mushrooms.

Butternut squash chili - Daisybeet

Why you’ll love this butternut squash chili

  • One pot meal. Just add all the ingredients into a single pot and let it cook!
  • Affordable ingredients. This recipe utilizes affordable ingredients, including canned goods, seasonal produce, and spices you likely already have in your pantry.
  • Perfect for meal prep. This is a great meal prep recipe, because it is easy to make, keeps well in the fridge, and tastes great when reheated. It usually tastes even better the next day, because the flavors come out more!
  • Packed with fiber and protein. Between all the veggies and beans, this meal is a great source of plant-based protein and filling fiber!
Butternut squash chili - Daisybeet

Tips for making this recipe

  • Have your mise en place set before you start cooking. You need just one pot for this recipe, but the cooking process is faster and more seamless if you have all your ingredients ready to go before you begin. Chop all the vegetables, open the cans, drain and rinse the beans, and have your spice jars ready before turning on the stove.
  • Add more cayenne if you like heat. I don’t do well with super spicy foods, but if you like your chili spicy, add more cayenne pepper to your liking.
  • Sub sweet potato for butternut squash. As I’ve mentioned before, I make this recipe with sweet potatoes all the time, and it is delicious. Swap the butternut squash for 2-3 large sweet potatoes if you can’t find the squash.
Butternut squash chili - Daisybeet

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Butternut Squash Chili (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 6 1x
  • Category: main dish

Description

This vegan butternut squash chili is an easy one pot meal to make for a week of healthy eats. It’s a comforting dish that everyone will love!


Scale

Ingredients

  • 1 tbsp avocado oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 box white mushrooms, chopped
  • 1 zucchini, diced
  • 1 large butternut squash, peeled and diced into 1/2 inch cubes
  • 2 1/2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp cocoa powder
  • 1 28 oz can diced tomatoes
  • 1 can low sodium black beans, drained and rinsed
  • 1 can low sodium kidney beans, drained and rinsed
  • Salt and pepper to taste
  • 1 avocado, diced, for serving
  • Handful of fresh cilantro, chopped, for serving

Instructions

  1. Heat avocado oil in a large soup pot over medium heat.
  2. Add onion and cook for 2 minutes, stirring occasionally to prevent burning.
  3. Add garlic plus a generous shake of salt and pepper. Stir and cook for 1-2 minutes.
  4. Add all spices, cocoa powder, and an additional shake of salt and pepper. Stir so garlic and onion are well coated with spices. Cook for 1-2 minutes until fragrant.
  5. Add bell pepper, mushrooms, zucchini, butternut squash, and the can of diced tomatoes to the pot. Stir so everything is well combined. If mixture is very thick, add up to 1 cup of water to thin it out a bit.
  6. Bring mixture to a boil, then reduce to a simmer and cover.
  7. Cook for 20-30 minutes, until butternut squash is fork tender.
  8. Add black and kidney beans, stir to mix, and cook for an additional 3-5 minutes.
  9. Use a ladel to spoon portions into bowls, and top with diced avocado and cilantro.


Notes

  • Store in an airtight container in the fridge for up to 5 days.

Keywords: vegan chili, butternut squash chili, vegan, gluten free, healthy chili

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Butternut squash chili - Daisybeet
Butternut squash chili - Daisybeet
Featured

Creamy Pumpkin Alfredo Sauce Pasta (Vegan)

This vegan pumpkin alfredo sauce is what autumnal dreams are made of. It’s packed with rich flavor, and has the creamiest texture thanks to cashew cream!

Pumpkin Alfredo pasta - Daisybeet

What’s your comfort food? Growing up with an Italian mom, we had pasta a lot with dinner. She even makes her own raviolis every December for Christmas, using our family recipe! For me, forget the chicken noodle soup. Comfort food comes in the form of those raviolis, or a warm bowl of pasta.

This pasta with homemade pumpkin alfredo sauce is the ultimate comfort food. It’s rich and creamy without feeling too heavy. A deliciously savory blend of garlic, shallots, and rosemary accentuates the pumpkin flavor.

Pumpkin Alfredo pasta - Daisybeet

How to make vegan pumpkin alfredo sauce

To keep this dish completely dairy free, we utilize a few unique vegan ingredients that pack a savory, umami punch. Instead of cream and cheese, we use homemade cashew cream, white miso, and nutritional yeast.

  • Sauté garlic and shallots in olive oil.
  • Add miso paste and rosemary to the pan.
  • Make cashew cream in a blender with cashews, almond milk, nutritional yeast, and spices.
  • Cook pasta and reserve 1 cup of pasta water.
  • Add pureed pumpkin, garlic and shallots mixture, and pasta water to the blender with cashew cream.
  • Blend until completely smooth and creamy.
Pumpkin Alfredo pasta - Daisybeet

The vegan ingredients that make this recipe shine

  • Cashew cream: Cashew cream is an excellent plant-based substitution for heavy cream in recipes. It is incredibly easy to make! Blend soaked cashews with liquid of choice (water, almond milk, or broth), and whatever flavorings you want to add. Cashew cream is lower in calories and saturated fat than regular cream.
  • Miso: A traditional Japanese ingredient, miso is a thick paste made from fermented soy. It is packed with super salty, umami flavor. Miso is a good source of many nutrients, including manganese and vitamin K. It also contains probiotics, thanks to the fermentation process!
  • Nutritional yeast: This ingredient has a cheesy, slightly nutty flavor. Nutritional yeast is rich in B vitamins and is a complete source of plant-based protein!
Pumpkin Alfredo pasta - Daisybeet
Pumpkin Alfredo pasta - Daisybeet

If you love this recipe, you may also like

Pumpkin Alfredo pasta - Daisybeet

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Creamy Pumpkin Alfredo Sauce Pasta (Vegan)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 46 1x
  • Category: main dish

Description

This vegan pumpkin alfredo sauce is what autumnal dreams are made of. It’s packed with rich flavor, and has the creamiest texture thanks to cashew cream!


Scale

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 tbsp fresh rosemary needles
  • Salt
  • Pepper
  • 2 tbsp white miso
  • 3 tbsp warm water

Cashew Cream

  • 1 1/2 cups raw cashews, soaked in hot water at least 10 minutes
  • 1 1/2 cup unsweetened almond milk (or water)
  • 1 tbsp nutritional yeast
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • Salt
  • Pepper

 

  • 1 1/2 cups pumpkin puree
  • 12 oz pasta of choice (I used mafaldine)
  • 1 cup water reserved from pasta cooking

 


Instructions

  1. Heat olive oil in a large skillet on low-medium heat.
  2. Add garlic and shallots plus a dash of salt and pepper. Stir around for 1-2 minutes until fragrant.
  3. Add rosemary and stir to combine.
  4. Whisk together the miso with warm water until a thick watery paste forms. 
  5. Pour miso paste into the pan with the garlic and shallots. Stir to combine, reduce to simmer and cook for 5 minutes.
  6. Meanwhile, boil your pasta according to package instructions. Set aside 1 cup of pasta water.
  7. Make the cashew cream. Drain the soaking cashews and put them in a blender with all the cashew cream ingredients. Blend until completely smooth.
  8. Add the pumpkin puree, garlic/shallot/miso mixture, reserved pasta water, and a dash of salt and pepper directly to the blender with cashew cream. Blend until completely smooth.
  9. Pour about 1 1/2 cups of alfredo sauce over the pasta, using tongs to gently toss. Add more sauce as necessary. You will have leftover!
  10. Use tongs to serve pasta into individual bowls, and top with freshly ground black pepper, if desired.


Notes

  • You will have about 1 1/2 cups of sauce leftover.

Keywords: vegan, pumpkin alfredo, nutritional yeast, pumpkin rosemary sauce, pumpkin cream sauce

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Pumpkin Alfredo pasta - Daisybeet

Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Kale Quinoa Salad with Fall Roasted Vegetables (Vegan, Gluten Free)

This kale quinoa salad is the perfect easy meal prep recipe that uses delicious seasonal fall produce! It’s vegan and gluten free, and sure to please even kale skeptics.

Kale quinoa salad with fall roasted veggies - Daisybeet

The time for fall produce is officially upon us. The markets are now popping with winter squashes, Brussels sprouts, and other autumn goodies. Kale is actually a perfect green to purchase as the weather cools down, as it is hearty enough to grow in colder climates!

This kale quinoa salad features two of my favorite fall veggies – butternut squash and Brussels sprouts. They also pair so well together! The sweetness of the butternut squash is a wonderful contrast to the savory, slightly bitter Brussels sprouts. I could eat this combination all season long.

Kale quinoa salad with fall roasted veggies - Daisybeet

This salad also includes Dr. Praeger’s Spinach Littles! These adorable bites come in fun shapes like stars and dinosaurs, which makes them super appealing to children and adults alike. I always keep my freezer stocked with a few Dr. Praeger’s products. They are a no brainer to prepare, and one of the few frozen foods I feel good about putting in my body. If you look at the ingredient list on any of their products, you’ll find real ingredients like beans, vegetables, and grains.

How to massage kale for a kale quinoa salad

Kale quinoa salad with fall roasted veggies - Daisybeet

If you’ve never massaged kale before, it is such a game changer! I always massage kale when I am using it in a salad. Massaging kale makes it softer, easier to chew, and gets rid of some of the bitterness in raw kale.

  • Wash kale and tear off the leaves from the stems in bite size pieces.
  • Use a knife to roughly chop the kale into even smaller pieces.
  • Add raw kale to a large bowl with lemon juice and olive oil, plus a pinch of salt.
  • Use your hands to massage the kale for 3-4 minutes, making sure to get each piece.
  • The volume of kale will decrease after massaging, and the leaves will be a much darker green.
Kale quinoa salad with fall roasted veggies - Daisybeet

Why you’ll love this kale quinoa salad

  • It’s super nutritious. Kale is a nutrition powerhouse – full of vitamins, antioxidants, and fiber. Quinoa provides more fiber and plant-based protein.
  • Easy to prepare. This salad is very simple to make. Kale is a hearty green that holds up well as leftovers, so it is great for meal prep!
  • Customizable. Kale + quinoa + Dr. Praeger’s Littles makes a perfect base for other flavors and ingredients. Try swapping roasted cauliflower for Brussels sprouts, or try other varieties of winter squash.
Kale quinoa salad with fall roasted veggies - Daisybeet

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Kale Quinoa Salad with Fall Roasted Vegetables (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 3 1x
  • Category: main dish

Description

This kale quinoa salad is the perfect easy meal prep recipe that uses delicious seasonal fall produce! It’s vegan and gluten free, and sure to please even kale skeptics.


Scale

Ingredients

  • 3 cups butternut squash, cubed
  • 3 cups Brussels sprouts, halved
  • 2 tbsp olive oil
  • Salt
  • Pepper
  • 1 cup quinoa
  • 1 box Dr. Praeger’s Spinach Littles
  • 3 tbsp pumpkin seeds
  • 1 avocado, sliced

Kale

  • 1 large bunch kale, leaves torn from stems
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Pinch of salt

Balsamic Dressing

  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Manuka honey
  • 3 tbsp olive oil

 


Instructions

  1. Preheat oven to 410 degrees F. Line 2 baking sheets with parchment paper.
  2. Toss butternut squash with 1 tbsp olive oil, salt and pepper and spread evenly on one baking tray. Do the same with the halved Brussels sprouts.
  3. Roast veggies for 25-30 minutes, until beginning to brown and caramelize.
  4. While veggies roast, cook quinoa and Spinach Littles according to package instructions.
  5. Massage kale as instructed earlier in this post, and set aside.
  6. Prepare the dressing. Whisk together balsamic vinegar, mustard, and honey. Slowly drizzle in olive oil as you continue to whisk, until well combined.
  7. In a large bowl, combine kale, roasted veggies, quinoa, Spinach Littles, avocado, and pumpkin seeds. Drizzle with balsamic dressing and toss to combine.
  8.  
  9. Serve immediately, or save for later!


Notes

Will keep for 3-4 days in the fridge.

Keywords: vegan, kale salad, kale quinoa salad, gluten free

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Kale quinoa salad with fall roasted veggies - Daisybeet

Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Butternut Squash and Black Bean Tacos (Vegan, Gluten Free)

These butternut squash and black bean tacos are the most delicious seasonal meal that will surely please everyone at your next taco night!

Butternut squash and black bean tacos - Daisybeet

Pretty much any way you serve them, tacos are delicious. Tortillas (delicious) wrapped around Mexican spiced ingredients (delicious) with toppings like guacamole, salsa, and cheese (extra delicious). My advice: don’t trust anyone who says they don’t like tacos. Especially these butternut squash and black bean tacos!

While I’m still not quite ready to give up summer, I am starting to embrace the fall produce I see at the market. I love squash of all kinds, so I was super excited to find butternut squash on my latest shopping trip! The sweetness of roasted butternut squash in these tacos is the perfect contrast to the smoky black beans and cooling cabbage slaw.

Butternut squash and black bean tacos - Daisybeet

Why you’ll love these butternut squash and black bean tacos

  • Easy to make. There are no complicated steps or hard to find ingredients in this recipe.
  • They’re a filling, balanced meal. These tacos contain plant-based protein from black beans plus fiber in the cabbage, butternut squash, and black beans. I also added avocado to boost the healthy fat content in these tacos!
  • Everyone can enjoy them. These tacos are vegan and gluten free, so your friends with dietary restrictions can eat them, too!
  • Colorful AF. Because food is always more fun to eat when it looks like a rainbow! I mean, come on, look at those vibrant colors 🙂
Butternut squash and black bean tacos - Daisybeet

Main Ingredients + Some Nutrition Notes

  • Butternut squash: This winter squash is packed with vitamins, minerals, fiber, and antioxidants. It is high in vitamins A and C and potassium. Butternut squash’s antioxidants include carotenoids (beta-carotene), vitamin C, and vitamin E. Carotenoids give butternut squash its orange hue and are important for eye health and may help prevent certain cancers.
  • Purple cabbage: This ingredient is also loaded with antioxidants. Purple cabbage contains a variety of antioxidants, including vitamin C, carotenoids, and flavonoids. Also, since it is a cruciferous veggie like broccoli and kale, purple cabbage contains sulfur compounds. These compounds are great protectors against inflammation!
  • Black beans: Beans are a great source of both protein and fiber. One cup of black beans contains around 15 grams of each! Furthermore, black beans contain important vitamins and minerals, including iron and magnesium.
  • Corn tortillas
  • Lime
  • Cilantro
  • Avocado

If you love this recipe, you may also like

Butternut squash and black bean tacos - Daisybeet

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Butternut Squash and Black Bean Tacos (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 tacos 1x
  • Category: main dish

Description

These butternut squash and black bean tacos are the most delicious seasonal meal that will surely please everyone at your next taco night!


Scale

Ingredients

Butternut Squash

  • 1 butternut squash, peeled and chopped into 1 inch cubes
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 tsp avocado oil
  • Salt
  • Pepper

Slaw

  • 3 cups shredded purple cabbage
  • 2 tbsp tahini
  • Juice of 1/2 lime
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • Handful of cilantro, minced
  • 1 clove garlic, minced

Black Beans

  • 1 can low sodium black beans
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper

Finishing Touches

  • 8 corn tortillas
  • 1 avocado, sliced
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Toss butternut squash with spices, avocado oil, and salt and pepper to taste. Spread out on baking sheet and roast for 30 minutes or until fork tender.
  3. While the squash roasts, prepare the slaw by combining all slaw ingredients in a mixing bowl. Use your hands to mix, so the cabbage softens a bit and every ingredient is evenly distributed.
  4. Make the beans. Pour the can of beans into a saucepan without draining, and add spices. Heat on low-medium heat until heated through. Add salt to taste, if needed.
  5. Heat the tortillas over a gas stove burner or in a skillet. 
  6. Top each tortilla with a scoop of beans, cabbage, butternut squash, and a few slices of avocado. Sprinkle with cilantro and lime juice.


Notes

  • Can sub sweet potatoes for butternut squash for similar results.

Keywords: butternut squash and black bean tacos, vegan tacos, vegan, gluten free, healthy tacos

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Butternut squash and black bean tacos Pinterest graphic - Daisybeet
Butternut squash black bean tacos Pinterest graphic - Daisybeet
Featured

Creamy Rosé Tomato Basil Sauce (Vegan)

This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.

Creamy rosé tomato basil sauce in a pan

As summer winds down, I’m soaking it in as much as I can. Beach days, after dinner walks, berries, tomatoes, and rosé! Call me basic, but rosé is my favorite wine to drink, especially since visiting Provence in July.

This creamy vegan tomato basil sauce features a touch of rosé. It’s like the most delicious hybrid of tomato sauce, wine sauce, and creamy vodka sauce. You need are nine whole food ingredients to make this sauce happen tonight!

Bowl of rigatoni with creamy rose tomato basil sauce

How to Make Cashew Cream

Cashews are the dairy-free ingredient that makes this pasta so rich and creamy! Because they have such a mild flavor, they are an excellent healthy substitute for cream in recipes when blended with water.

  • First, soak cashews in warm water. The longer you soak the cashews, the creamier they will get when you blend. Raw cashews are best, as they are softer than roasted!
  • Drain the cashews and add them to a blender with fresh water.
  • Add a dash of salt, and blend on high for 2-3 minutes until super creamy. Take breaks to scrape down the edges for even blending.
  • Feel free to add other flavorings: nutritional yeast for a cheesy flavor, garlic for a savory sauce, fresh herbs, or maple syrup or dates for a sweet cream!
Cashew cream sauce

Why you’ll love this creamy rosé tomato basil sauce

  • Nine simple ingredients. All the ingredients in this recipe are plant-based whole foods.
  • Easy to make. Just cook your sauce ingredients, blend up your cashew cream, and stir the two together.
  • No food coma. While the sauce is creamy and rich, it won’t leave you feeling weighed down afterwards, because there is no heavy cream!
  • Tastes good hot or cold. Once you toss this sauce with pasta, it tastes amazing both hot and cold. It makes a great leftover meal and travels well to work for lunch.
  • Perfect paired with a glass of rosé. Well, you don’t want to waste the bottle of rosé you opened to add to the sauce! This recipe is the best with a crisp glass.

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Creamy Rosé Tomato Basil Sauce (Vegan)

  • Author: Alex
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: serves 34 1x
  • Category: main dish

Description

This incredibly creamy tomato basil sauce is made with two summer staples: fresh tomatoes and rosé! Everyone will swoon over this hearty vegan meal.


Scale

Ingredients

  • 1 cup raw cashews
  • 2 1/2 cups warm water, divided
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 a white onion, diced
  • 1/2 cup dry rosé wine
  • 3 good large tomatoes, chopped
  • 1/2 cup fresh basil, chopped
  • 1 tsbp lemon juice
  • Salt
  • Pepper
  • 4 oz whole wheat rigatoni

Instructions

  1. Soak cashews in 2 cups of warm water, ideally overnight, but for at least 30 minutes. To make cashew cream, drain soaked cashews and add them to a high powdered blender or food processor. Add remaining 1/2 cup water and a dash of salt. Blend for 2-3 minutes until super creamy, taking time to stop and scrape down the edges. Pour into a bowl and set aside, and rinse out blender.
  2. Heat olive oil in a large shallow pan over medium heat. Add garlic, onion, and a generous grind of salt and pepper. Cook for 3-5 minutes, stirring occasionally until onion is translucent, being careful not to burn the garlic.
  3. Add rosé to the pan and turn up the heat a bit. Cook until liquid has reduced by half, about 5-7 minutes, stirring occasionally.
  4. Add tomatoes and basil, reduce to a simmer, and cook for 15-20 minutes until tomatoes are broken apart and super soft, stirring occasionally.
  5. Remove sauce from heat and add to your blender (you can also use an immersion blender). Blend on high until sauce is creamy. 
  6. Pour sauce back into your pan, and stir in the cashew cream.
  7. Add lemon juice and more salt and pepper to taste.
  8. Cook pasta according to package instructions. Drain and pour directly into sauce pan, and stir gently to coat evenly.
  9. Portion into bowls and enjoy with a glass of rosé!


Notes

  • Tastes good hot or cold!
  • Will keep in the fridge in an airtight container for up to 3 days.

Keywords: tomato basil sauce, tomato cream sauce, rose pasta sauce, vegan

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