It’s All About the Vegetables: 3 Veggie-centric Recipes

This month I have been packing in as many veggies as possible into my recipes. Cheryl has loved these veggie-centric recipes and even ate them without any complaints!

I wanted to do a mini roundup of  3 of my new favorites in case you missed them. What was your favorite recipe this month? Let me know in the comments. Also, let me know if there’s a recipe you’d like me to veganize and I’ll see what I can do.

This is my latest and greatest cheesy sauce called (unsurprisingly) Creamy Vegetable-based Vegan Cheese Sauce. You can cook up the cauliflower, turnip and carrots on the stove or in the slow cooker then blend together and you have a delicious sauce.

I’ve been slathering it  on pasta and as a nacho cheez sauce.

Chickpea Noodle Soup with Spiralized Celeriac is what finally brought me over to the spiralizer camp. If you don’t have a celery root in the fridge you can make the noodles from turnip, sweet potato or even use thinly cut cabbage.

I haven’t spiralized everything I can get my hands on, but there is a butternut squash that’s asking me to turn it into noodles with a sage creamy sauce!

This sauce gets its meatiness from vegetables – how cool is that? Eggplant, cauliflower, mushrooms and carrots are the stars, but you can easily hide some greens in there as well.

It seems like it could be a ton of prep, but you just cut the veggies into chunks and throw them into the food processor to mince. You can do it by hand if you’d like. After all, it’s your kitchen!

What’s your favorite veggie-centric recipe? What goodies do you hide in it?

Have a great weekend and eat your veggies!