The Lagniappe Vegan 🌱

la·gniappe /ˌlanˈyap/ - something given as a bonus or extra gift.

Welcome to Lagniappe Vegan! Here in Louisiana we love to cook and we most certainly love to eat! Follow along while I play in my kitchen and eat my way through plant based Nola. And as a little lagniappe, I’ll share some amazing recipes with you too! 💋

Cheesy Spinach & Mushroom Pasta

Ingredients:
1 Medium Potato
1 Carrot
1 Cup Olive Oil
16 oz Fresh Spinach
12 oz Baby Bella Mushrooms
2 tbsp Nutritional Yeast
1 tsp Yellow Mustard
Dash Lemon Juice
Salt & Pepper to taste.
Pasta of choice
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Sautée mushroom & spinach in olive oil, set aside.

Boil potato & carrot until soft (save the water).
Put all ingredients into except spinach, mushroom & pasta into blender. Blend until smooth & creamy.

Boil pasta, then drain.

Add spinach & mushroom and cheese mixture together. Serve hot.

Zesty Rotel Dip

Ingredients:
1 Medium Potato
1 Carrot
1 Cup Olive Oil
2 tbsp Nutritional Yeast
1 tsp Yellow Mustard
12 oz Can of Rotel
Dash Lemon Juice
Hot Sauce of choice
Salt & Pepper to taste
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Boil potato & carrot until soft (save the water).
Put all ingredients into blender. Blend until smooth & creamy.

Add Rotel & hot sauce into cheese mix together. Serve with Tortilla Chips .

Quick & Easy Quesadillas

Ingredients:
Large Tortillas
Gardein Crumbles
Chao Cheese
1 Large Yellow Onion
1 Bell Pepper
Taco Seasoning
Chipotle Hot Sauce (optional)
1 tbsp Nutritional Yeast
1 1/2 tbsp Dried Cilantro
Olive Oil

*Tofutti Sour Cream & Taco Sauce if desired.
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Directions:
Dice bell pepper & onion
In large frying pan sauté onion & bell pepper until soft.
Add crumbles, taco seasoning, cilantro & nutritional yeast.
For an extra kick add hot sauce (as much or as little as you want).
Cook all ingredients down & set aside.

Prepare tortilla by tearing a slice of chao cheese in half and placing it long ways side by side only on one half of the open tortilla.

Next, layer filling on top of cheese and fold tortilla over (should look like a semi circle).

Drizzle olive oil in a shallow skillet coating it lightly.

Place filled tortilla in skillet and lightly brown while gently pressing together. Once browned flip and repeat.

Remove from heat, garnish with dried cilantro and enjoy that lagniappe immediately.

*for extra flavor garnish with Tofutti Sour Cream and Taco Sauce of your choosing.

Disclaimer: Nah y’all know I don’t measure nuffin! 😂

This one is quick and easy y’all!

Ingredients:
•Pasta of your choice (I like bowtie)
•1 pkg. of Bella Mushrooms
•1 Red Onion (medium)
•Onion Powder
•Garlic Powder
•Cajun Seasoning of choice
•Adobo Seasoning
•Dried Parsley
•2 Cans of Coconut Milk
•Extra Virgin Olive Oil
•Nutritional Yeast
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•Boil & drain pasta, then return to pot.
•Dice Red Onions then sautée in large skillet for about 5-7 min until translucent.
•Rinse mushrooms, drain & add to skillet.
•Add all seasonings except for parsley & nutritional yeast.
•Mix seasoning blend and sautée mushrooms until soft.
•Add coconut milk, let simmer for about 5 minutes.
•Stir in about 2 tbsp of nutritional yeast and 1 tbsp of parsley.
•Add mixture to pasta, mix and serve.

✨For a lil added lagniappe: pour yourself a glass of pink moscato.

Vegan Cheese

Ingredients:
2 Medium Potatoes
2 Carrots
1 Cup Olive Oil
3 tbsp Nutritional Yeast
1 tsp Yellow Mustard
Dash Lemon Juice
1 tsp of Pink Sea Salt
1 tsp Black Pepper
1 tsp Adobo
2 tsp Garlic Powder
1 tbsp Onion Powder
1/2 cup of Warm Water

Instructions:
•Boil potatoes & carrots until soft
•Drain water & set aside
•In a high powered blender, add all ingredients (including a half cup of the water used to boil your veggies & blend until smooth & creamy.
And cue the Second Line!!! You made Vegan Cheese! You geaux girl!!! (Or dude!!! 😬🤣)

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