Sinful Kitchen

This is what happened when I stopped covering eggplant Parmesan in a thick layer of breadcrumbs.

I lightly flour the eggplant and fry it until golden, then layer it with marinara, vegan Parmesan, and mozzarella. The whole thing finishes right in the skillet until the cheese melts and the sauce bubbles around the edges.

You still get everything I love about eggplant Parmesan, but the eggplant actually gets to be the star.

Would you miss the breadcrumbs?

Recipe on Sinful Kitchen.

Roasting makes all the difference in this Roasted Red Pepper and Tomato Soup.

Instead of simmering everything from raw, I roast the tomatoes, red bell peppers, onion, and garlic first. It concentrates their flavor and brings out their natural sweetness.

After blending, a little vegan cream makes the soup rich and velvety, and a tiny touch of red w**e vinegar balances everything out.

Serve it with plenty of crusty bread for dipping.

Full recipe on Sinful Kitchen.

▢ 4 medium red bell peppers, seeded and quartered
▢ 1 ½ pounds Roma or vine tomatoes, halved
▢ 1 medium yellow onion, cut into wedges
▢ 1 whole head garlic
▢ 2 tablespoons plus 1 teaspoon olive oil, divided
▢ 1 teaspoon kosher salt, plus more to taste
▢ ½ teaspoon black pepper
▢ 2 tablespoons tomato paste
▢ 2 cups vegetable broth
▢ ½ teaspoon dried oregano
▢ ¼ teaspoon red pepper flakes, optional
▢ ½ cup vegan heavy cream
▢ 1 teaspoon red w**e vinegar, plus more to taste
▢ ¼ cup fresh basil leaves

Lemon tofu dinner is a complete, high-protein, plant-based dinner. The tofu is marinated in a lemon, garlic, and oregano sauce for a light flavor. This recipe also includes lemon roasted potatoes and sweet mint peas. Enjoy this vegan recipe any night of the week or on meatless Mondays. It's designed to give you 3 easy vegan recipes in one place; you can make 1, 2, or all 3.

Grocery List

* 1½ lb new potatoes

* ½ medium red onion

* Lemons

* Garlic

* Fresh mint

* 1 block (14–16 oz) extra-firm tofu

* Peas

* Vegan butter

* Olive oil

* Capers

* Dried oregano and red pepper flakes

* Salt and black pepper

If you think tofu is boring, you need to try my lemon tofu recipe. The tofu is marinated in a lemon, garlic, and oregano sauce. Then pan-seared to perfection. Included are three recipes in one place: tofu, roasted potatoes, and sweet mint peas. Make 1, 2, or all 3.

Visit Sinful Kitchen for the recipe; link in my bio.

Make Stanley Tucci's favorte pasta, Spaghetti alla Nerano (Zucchini Pasta), plant-based. It's a simple vegan recipe that is very rich. I love it for special occasions; give it a try and let me know when you make pasta alla nerano. Weeknight? Weekend? Special occasions or date nights.

And, no matter the occasion, you must have Dolly playing in the background.❤️

Visit Sinful Kitchen for the recipe, link is in my bio.

Ingredients

▢ 12 ounces spaghetti
▢ 1 – 2 cups sunflower oil; adjust the amount depending on the size of your skillet
▢ 1½ pounds zucchini, thinly sliced into rounds
▢ 2 tablespoons extra-virgin olive oil
▢ ½ teaspoon kosher salt plus more for pasta water
▢ freshly ground black pepper
▢ ½ cup finely grated vegan Parmesan
▢ 2 tablespoons vegan butter
▢ 2 cups reserved pasta water
▢ ½ cup fresh basil leaves (optional) torn

I wanted this recipe to feel like an actual dinner, not another bowl of orzo with a few chickpeas mixed into it. Because if we are being honest that sounds boring AF.

So the chickpeas are tossed with fresh rosemary, sliced garlic and red pepper flakes. Than simmered in vegetable broth until they become tender and loaded with flavor.

I serve them with lemony spinach orzo and balsamic-blistered tomatoes. This recipe is a full meal. You don't have to think about what to eat or serve your family, I have it ready for you to make!

Ingredients: chickpeas, orzo, spinach, tomatoes, fresh rosemary, garlic, lemon, vegetable broth, olive oil and balsamic vinegar.

Full recipe: sinfulkitchen.com/chickpea-orzo/

I still can’t get over how zucchini turns into this delicious of a pasta! This is coming from someone who only likes zucchini 30% of the time. But, with Spaghetti alla Nerano I might have to up that to 70% because I am eating this recipe on repeat!

Spaghetti alla Nerano is a classic pasta from the Amalfi Coast made with fried zucchini, spaghetti and cheese. My version keeps it plant-based, but the method stays beautifully simple.

The zucchini cooks until deeply golden and soft, then gets tossed with the pasta until everything turns almost creamy.

Save this one for zucchini season.

Get this zucchini pasta recipe at Sinful Kitchen https://sinfulkitchen.com/vegan-pasta-alla-nerano/