Tag: vegetarian

Vegan Biscuits & Vegetarian Country Sausage Gravy (Sponsored) — The Skinny Fork by Gordon Ramsay

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VeggieNewYear #MorningStarFarms #CollectiveBias

YOU! Yes, you! Are you making this year a healthier year? I know I am! This year, just as with every year, I’m striving to eat less and less meat for a plethora of reasons. And just like me, once you try these Vegan Biscuits & Vegetarian Country Sausage Gravy… you’ll be convinced just like I was! There are two things that make me nervous in the kitchen though, and that’s baking and anything involving a roux.

A roux is a thickening mixture that’s made using butter and flour, and as I’ve found out over the years, it can be tricky. Or can it? Maybe it’s just all in my head and I make it more complicated than it really is. That sounds more like the truth of it. So… I figured why not try and test my limits even more by baking vegan biscuits and making a vegetarian country style sausage gravy to pair?

Instant Pot Chili Mac (Vegetarian) by Gordon Ramsay

Instant Pot chili mac is an easy weeknight recipe that’s ready in under 30 minutes. This vegetarian version is made with go veggie cheese, so it’s lactose-free!

I created this recipe for my client GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen.

I’ve been in a big Tex-Mex mood lately. Sorry, not sorry.

This vegetarian chili mac is comfort food at its best. It’s full of pasta, fire-roasted tomatoes, beans, corn, and two kinds of GO VEGGIE lactose free cheese for extra cheesy goodness. Plus it’s made in an Instant Pot!

This is an easy one-pot meal to make on a busy weeknight. It makes a ton of leftovers to enjoy throughout the week, and it reheats well. It would also be an awesome addition to any Superbowl party (I can’t believe how quickly that’s coming up already!)

How to make instant pot chili mac

To build a great base of flavor, start by sauteing onion, garlic, and jalapeno in some olive oil. Once the vegetables are soft, add the pasta, vegetable stock, beans, and tomatoes. Lock the lid of your pressure cooker (make sure it’s set to sealing!) and turn it on high pressure for 4 minutes. It will take about 10 minutes for the pot to come to pressure, but compared to the time it takes to bring a big pot of water to a boil for pasta, you’re still getting a good deal here.

When the timer goes off, release the pressure manually and add the corn. Now comes the good part: stir in all of that delicious cheese. GO VEGGIE cheese always melts really well, but it’s especially impressive when you stir it into super hot ingredients like these. It melts into the pasta and get all stretchy and gooey and awesome.

If you don’t have an Instant Pot, you can also make this recipe on the stove top. Follow the same steps below, but bring the mixture to a boil after you add the vegetable broth. Simmer the pasta for 8 minutes, or until cooked al dente.

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 10 minutes

Total Time: 25 minutes

Instant Pot chili mac is an easy weeknight recipe that’s ready in under 30 minutes. This vegetarian version is made with GO VEGGIE cheese, so it’s lactose free!

Ingredients

1 tablespoon olive oil
1 onion, diced
1 jalapeno pepper, minced
2 garlic cloves, minced
1 tablespoon chili powder
1 pound elbow macaroni
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) fire roasted diced tomatoes
3 cups vegetable stock
1 cup frozen corn
2 cups GO VEGGIE cheddar shreds
1 cup GO VEGGIE mozzarella shreds
cilantro, avocado, or jalapenos for garnish (optional)

Instructions

Using the saute function of your pressure cooker, heat the oil. Add the onion, jalapeno, and garlic; cook 3-4 minutes, or until softened. Stir in the chili powder, then pour in the macaroni, beans, tomatoes, and vegetable stock.
Lock the lid, making sure it’s set to “sealing.” Cook on high pressure for 4 minutes.
Manually release the pressure. Carefully remove the lid and stir in corn and the cheeses.
If desired, top the chili mac with cilantro, sliced jalapenos (fresh or pickled), or diced avocado.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 250 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 6mg Sodium: 371mg Carbohydrates: 37g Fiber: 8g Sugar: 4g Protein: 11g

Vegetarian Chorizo Egg Bites (Sponsored) — The Skinny Fork by Gordon Ramsay

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TasteIt2BelieveIt #MorningStarFarms #CollectiveBias

I’ve been in Egg Bite mode for a while now. Can you tell?

Breakfast is honestly my favorite meal of the day, and it probably always has been. That’s because it’s really the only meal of the day that you can experiment with eating sweet or savory. And just like with eating sweet and savory, I also like to experiment with eating less meat and more vegetarian options!

It’s not secret that we eat at least half of our meals in my house as vegetarian. YES, that includes all meals too. Breakfast, lunch, and dinner alike. I know that Vegetarian Chorizo Egg Bites might sound like an oxymoron here, but I promise you these egg bites are delicious and full of chorizo flavor.