Entree Archives - Stacey Homemaker

Meatless Mondays Portobello Mushroom Veggie Wraps

April 14, 2019 by Stacey Homemaker 10 Comments

Vegan veggie wraps stuffed with meaty slices of balsamic roasted mushrooms, bell peppers, onions, quinoa, and a dollop of hummus. It’s the best easy dinner for Meatless Monday! Vegan.

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**This post was originally published on 4/3/17 but I updated the recipe with better instructions on 4/14/19.

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The first step that my husband and I took to becoming vegan was to practice Meatless Monday every week. It was an easy way to cut out meat 4 times a month and to try new vegetable-based recipes. We grew to love the routine and now every day we eat meatless!

This is the best veggie wrap recipe and easy meal to make for Meatless Monday! It’s loaded with roasted vegetables, quinoa (it’s a complete protein!), romaine lettuce (or your favorite greens), and a few dollops of hummus for a creamy factor + it helps everything stick together in the most delicious way.

I used roasted portobello mushrooms in the veggie wrap because they taste so meat-like, so it didn’t really feel like we were giving anything up. When the portobello mushrooms are roasted with the balsamic vinegar they develop the most delicious earthy, tangy flavor. If you’re not a fan of mushrooms, you could always start out small with a store-bought meat replacement like Gardein crispy chicken tenders.

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Almond Ginger Crispy Baked Tofu (Oil-Free)

April 11, 2019 by Stacey Homemaker Leave a Comment

You’re going to fall in love with this crispy baked tofu! It has the perfect texture, it’s coated with the most delicious almond butter ginger sauce, and it’s super easy to make. Vegan, gluten-free, oil-free.

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Tofu is a staple ingredient in our house. We love tofu because it’s high in protein, low-carb, super inexpensive (I buy the 4-pack organic sprouted tofu from Costco– here’s my vegan Costco shopping list) and delicious when it’s prepared the right way! We love tofu tacos, scrambled tofu, tofu taco stuffed tomatoes, and especially this crispy almond butter ginger tofu!

We’ve also been trying to cut back on our oil intake, so if you are in the same boat as us then this is the baked tofu no oil recipe that you’ve searching for! I’ve made tofu a lot of different ways (baked, pan-fried, marinated) and this is by far my favorite! Besides the crispy baked tofu, you’re going to fall in love with the super flavorful almond ginger sauce that it’s coated in!

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BEST EVER Vegan Enchiladas

April 5, 2019 by Stacey Homemaker Leave a Comment

These vegan enchiladas are stuffed with a meaty chipotle seasoned jackfruit and black bean filling, smothered in enchilada sauce, and then loaded with toppings!

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I just polished off two of these vegan enchiladas and I gotta tell ya…these are the best dang enchiladas I’ve ever tasted in my life–vegan or not! If you only try one of my recipes from my entire website, please try this one, you won’t be disappointed!

These vegan enchiladas are absolutely loaded with the most delicious jackfruit and black bean filling. If I didn’t know that they were made with jackfruit (because I made them) I would never guess it wasn’t made with meat. I would definitely serve this dish to a meat-lover because I bet my bottom dollar that they would love it too.

Check out this recipe roundup if you want more delicious vegan jackfruit recipes that taste better than meat!

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Lentil Stuffed Red Cabbage Rolls

March 21, 2019 by Stacey Homemaker 23 Comments

Red cabbage rolls stuffed with a flavorful mixture of onions, lentils, brown rice, and Italian seasonings. This is one of our favorite healthy and inexpensive dinners! Vegan, gluten-free, soy-free.

*This recipe was originally published on 9/29/15 but I updated it with better instructions on 3/21/19.

**This post contains affiliate links.

I was recently looking through a box of my German grandmother’s handwritten recipes and I came across a recipe for polish cabbage rolls (aka Golumpkis (pronounced goy-yump-kees)). I bet my grandma used to make it for my polish grandpa to remind him of home. I wish they were still here for me to ask. The recipe looked absolutely delicious except it was made with pork/beef and bacon fat. I knew I could put my own twist on them and make the cabbage rolls vegetarian.

Traditionally, stuffed cabbage rolls are made with green cabbage. Why? I don’t know for sure but I’m going to guess that red cabbage wasn’t as accessible as green cabbage. The red cabbage was probably more expensive too. However, I can get red cabbage for the same price as green cabbage at my local market. If I ever have a choice between colors, I always go for the brighter option. Especially, if it’s purple! Any fruits or vegetables that are naturally bright purple tend to be loaded with antioxidants.

I made my version of stuffed cabbage rolls recipe with red cabbage leaves, lentils, onions, garlic, brown rice, and Ragu tomato sauce. It’s super flavorful and easy to make! I bet that your family will love them as much as we do! I think my grandma would be proud of my take on her recipe!

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