Entree Archives - Stacey Homemaker

Roasted Cauliflower Tofu Tacos

June 22, 2019 By Stacey Homemaker 3 Comments

These ultra-satisfying, low-carb, hearty vegetable tofu tacos are loaded with perfectly roasted cauliflower, meaty mushrooms, sweet bell peppers, taco-seasoned crumbled tofu, and creamy avocado! Vegan & gluten-free.

*This post contains affiliate links.

**This recipe was originally posted on 1/8/17 but I updated it with new pictures and better recipe instructions on 6/22/19.

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These roasted vegetable vegan tofu tacos are the ultimate low-carb meal! The best part is that they don’t taste like they are low-carb tacos at all and they fill you up! The flavor and texture of the crumbled tofu taste so much like ground beef, this dinner will please vegans and meat-eaters alike. The tacos are stuffed to the brim with roasted taco-seasoned vegetables, crumbled tofu, butter lettuce, and creamy slices of avocado– it’s so good!

These low-carb vegan tofu tacos are perfect for you if you’re watching your carbs or if you just want an easy way to work more vegetables into your diet. Switch up your Taco Tuesday dinner with these veggie heavy tacos for a delicious meal! BTW leftovers make a delicious breakfast or lunch taco too!

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Vegan Mushroom Stroganoff

June 15, 2019 By Stacey Homemaker 20 Comments

I don’t say this lightly. This truly is the best vegan stroganoff recipe! The ultra rich and creamy sauce coats every bite of this jackfruit and mushroom-loaded dish, it’s oh-so-satisfying. Vegan, & gluten-free.

*This post contains affiliate links.

**I originally shared this recipe on 4/19/17 but I updated it with new pictures and better recipe instructions on 6/15/19.

I truly believe that this is the best vegan stroganoff that you’ll ever taste! If you’re craving comfort food then this is what you should make, it will definitely hit the spot!

I don’t cook with vegan butter or wine that often, I save it for when I want something especially decadent like this vegan mushroom stroganoff recipe. The sauce is so creamy and rich, and the way it coats each noodle will make your mouth water with anticipation of tasting it. You won’t miss the beef in this vegan stroganoff either because of the delicious tender chunks of shredded jackfruit. This dish will please even the pickiest meat-eater.

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Southwest Quinoa Salad

June 3, 2019 By Stacey Homemaker 19 Comments

Southwest quinoa salad is loaded with beans, sweet potatoes, corn, quinoa, and a spicy kick! This simple recipe is perfect for meal prepping and for easy vegan lunches. Vegan, gluten-free, soy-free, nut-free.

*This recipe was originally posted on 2/4/16 but I updated it with better recipe instructions on 6/3/19.

**This post contains affiliate links.

If you love beans, sweet potatoes, quinoa, corn, and southwestern flavors then this is the perfect easy rainbow inspired recipe for you!

This recipe actually came to fruition because I was trying to transform a big batch of bean salad into a couple of meals that I could meal prep for easy lunches for the week. I’ve been making this southwest bean salad for years, my husband loves it! By adding quinoa and roasted sweet potatoes to the bean salad, it really fills you up and keeps you feeling satisfied for hours!

If you can open a few cans of beans and dice a red onion then you can make the bean salad– it’s that easy. While you make the bean salad, cook the quinoa and roast the sweet potatoes at the same time so everything is pretty much ready in about 30 minutes! Super quick, easy to make, and delicious…what could be better?

Besides being a delicious easy vegan meal prep recipe, this vegan quinoa salad (served cold) is also perfect for bringing to all of your summer BBQ’s, parties, and family events! It’s always a crowd pleaser, even meat eaters love it!

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Salsa Stuffed Peppers

May 28, 2019 By Stacey Homemaker 5 Comments

These vegan stuffed peppers with rice are loaded with the most delicious jackfruit filling! This will be your new favorite Meatless Monday dinner! Vegan, gluten-free.

*This recipe was originally posted on 6/23/15 but I updated it with new pictures and better recipe instructions on 5/28/19.

**This post contains affiliate links.

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My local grocery store often has beautiful organic bell peppers that are just 1-2 days past their prime on sale. When I’m lucky enough to come across the clearance peppers, I stock up! I usually buy two 4-packs and then dice and freeze two of the peppers in one of these reusable silicone bags. Then I like to make stuffed peppers with the remaining six bell peppers.

Before we were vegan, one of my go-to easy dinner recipes was to cook chicken breasts in a slow cooker with a jar of salsa (or tomato sauce). Using store-bought salsa is such an easy and quick shortcut that adds so much flavor to the stuffed pepper filling! Then I would mix the shredded chicken with rice and use it as filling for Mexican stuffed peppers. Now that we’re vegan, I still make this recipe but I use jackfruit instead of chicken and it’s just as delicious if not better!

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