Carleigh Bodrug shares easy recipes from 'PlantYou Quickies'
Quick, easy and delicious meals don't have to mean spending hours in the kitchen.
Carleigh Bodrug, the bestselling cookbook author and creator behind PlantYou, is sharing simple plant-based recipes from her new cookbook, "PlantYou Quickies."
Bodrug joined "Good Morning America" on Thursday to whip up crispy black bean tacos, girl dinner mac and cheese, chocolate mousse, sheet pan gnocchi and a dump-and-bake pot pie.
Check out the recipes below.
Crispy Black Bean Tacos
Serves 4
Ingredients
1/2 yellow onion, diced finely
2 garlic cloves, peeled and minced
1 chipotle pepper (from a can, packed in adobo sauce), chopped finely
1 1/2 tablespoons tomato paste
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 tablespoon nutritional yeast
1 teaspoon salt
2 (14-ounce) cans black beans, drained and rinsed
1/4 cup vegetable broth
Juice of 1 lime
2 tablespoons olive oil or cooking spray
12 small soft corn tortillas
1/4 cup vegan Cheddar cheese (optional)
For serving:
1 cup Herbalicious Dressing (page 314) or store-bought vegan sour cream, pickled red onions (see Quickles, page 92), and fresh cilantro, if desired
Directions
Preheat the oven to 450°F.
Sauté the onion in a large skillet over medium heat until translucent. Add the garlic, chipotle pepper, tomato paste, chili powder, cumin, paprika, nutritional yeast, and salt. Sauté until fragrant, for an additional 2 minutes.
Add the black beans and vegetable broth and stir until combined with the spices and tomato paste.
Using a potato masher or the back of a fork, mash the beans into a thick paste. Finish with a squeeze of lime.
Coat a large baking sheet with the olive oil, and lay out the tortillas in a single layer. Transfer the bean mixture, 2 tablespoons at a time, onto the tortillas. At this time, you can add the vegan Cheddar cheese, if using. Fold in half, making sure to seal the tortillas so they don’t flip open in the oven. To ensure the tacos stay closed after you fold them, flip them over so the filling is weighing down the other side.
Bake for 5 minutes, then flip and bake the other side until crispy.
Serve with the Herbalicious Dressing, pickled red onions, and fresh cilantro, if desired.
Girl Dinner Mac 'n' Cheese
Serves 4
Ingredients
1 pound uncooked macaroni
1 cup raw cashews, soaked overnight in water or boiled for 5 minutes, then drained (for nut-free, use hulled sunflower seeds)
1 tablespoon Dijon mustard (optional)
1 garlic clove, peeled
1/4 cup nutritional yeast
1/2 cup unsweetened soy milk or cashew milk
Juice of 1 lemon
1 teaspoon salt
Directions
Cook the pasta according to the package directions until al dente, reserving 1/2 cup of the pasta water before draining.
Combine the cashews, mustard (if using), garlic, nutritional yeast, soy milk, lemon juice, and salt in a high-speed blender and blend until smooth. This is your sauce.
Pour the sauce over the macaroni and toss, adding the reserved pasta water a tablespoon at a time, as needed, to thin. Serve immediately.
Storage: Store in an airtight container in the fridge for up to 4 days.
Boost: Stir in steamed broccoli, cooked peas, or a handful of greens at the end with the sauce.
Magic Tofu Chocolate Mousse
Serves 4
Ingredients
1 1/2 cups vegan semisweet chocolate chips
10.6 ounces (about one 300 g block) silken or soft tofu
1 teaspoon espresso powder or instant coffee (optional)
2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract |
Pinch of salt
Directions
Melt the chocolate: Place the vegan chocolate chips in a microwave-safe bowl and microwave in 10-second increments, stirring in between, until fully melted. Alternatively, use a double boiler.
Combine the tofu, chocolate, espresso powder, maple syrup, vanilla, and salt in a blender. Blend until completely smooth.
Transfer to ramekins or a sealed container of choice. You can enjoy immediately, or chill to thicken in the fridge for 2 hours or overnight.
Storage: Store in a sealed container in the fridge for up to 4 days.
Boost: Add fresh raspberries and cacao nibs to serve.
Note: To create your own double boiler, fill a small pot with 1 cup of water; place a heatproof bowl on top, and put the vegan chocolate chips in the bowl. Make sure the bottom of the bowl isn’t touching the water. Bring the water to boil, stirring the chips until melted. The bowl will be hot, so be sure to use oven mitts when handling.
Sheet Pan Gnocchi
Serves 4
Ingredients
1 pound potato gnocchi
1 yellow or red bell pepper, seeded and chopped
1 pint cherry tomatoes or grape tomatoes
1 red onion, chopped
1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
2 tablespoons nutritional yeast, or more
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
For serving:
1 handful fresh basil, torn
1 tablespoon balsamic glaze
Directions
Preheat the oven to 400°F and line a baking sheet with a reusable baking mat or parchment paper.
Spread the gnocchi, bell pepper, cherry tomatoes, red onion, and chickpeas on the pan. Drizzle with olive oil and coat with nutritional yeast, garlic powder, salt, pepper, and oregano. Toss until evenly mixed.
Bake for 25 minutes, until the tomatoes have burst and the gnocchi have a slight crisp. In the last few minutes, you can broil to brown the gnocchi and tomatoes a bit, if desired.
Serve immediately with fresh basil, balsamic glaze, and more nutritional yeast, as desired.
Storage: Store in an airtight container in the fridge for up to 3 days.
Dump & Bake Pot Pie
Ingredients
4 cups frozen vegetable mix, peas, carrots, corn, etc.
1 cup vegetable broth
15 oz coconut milk, one can
15 oz white beans, one can, drained and rinsed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon turmeric
1/2 teaspoon garlic powder
1 teaspoon sage
1 teaspoon onion powder
1 tablespoon dried thyme
3 tablespoons nutritional yeast
5 tablespoons cornstarch; mix with 5 tbsp vegetable broth from above
1 sheet puff pastry, flaky crust is usually dairy-free
Directions
Preheat the oven to 400F and set out a 9x13 casserole dish.
Add the veggies, broth, coconut milk, beans, salt, pepper, turmeric, garlic powder, sage, onion powder, dried thyme, nutritional yeast and cornstarch slurry to a microwave-safe bowl. Mix until well combined. Microwave mixture for 8 minutes, stirring halfway through, until thickened.
Pour thickened mixture into the casserole dish. Take a sheet of puff pastry and place it over the top, making sure the edges are sealed. Using a knife, cut diagonal slits in the top of your pastry.
Place in the preheated oven for approximately 30 minutes, until the top is browned. Enjoy immediately.
Store in the fridge for up to four days.
Recipes reprinted with permission from "PlantYou Quickies: 140+ Nourishing Plant-Based Recipes for Busy People."
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