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Alethea

@aletheatodaro

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Vegan Burger Bowl 🍔✨️ Ingredients 🌱 Seasoned Vegan Crumbles • 1 package (approx. 12 oz) vegan meatless crumbles • 1 tbsp oil (for cooking) • 1 tbsp vegan Worcestershire sauce • 1 tsp all-purpose seasoning • ½ tsp onion powder • ½ tsp garlic powder • ½ tsp paprika • 1 tsp hamburger or steak seasoning 🥔 Peeled Potato Wedges • 2 large Russet potatoes, peeled and cut into wedges • 1–2 tbsp cooking oil • ½ tsp onion powder • ½ tsp garlic powder • 1/2 tsp paprika • 1 1/2 tsp all-purpose seasoning • A pinch of black pepper 🥗 The Bowl Base & Toppings • 1 large head of romaine lettuce, chopped • 1 large tomato, sliced • ½ yellow or red onion, sliced • ½ cup pickled onions • ½ cup dill pickles, sliced • ¼ cup pepperoncinis, sliced or whole • 1 fresh jalapeño, sliced • Vegan cheddar shreds 🍅 Quick Hamburger Sauce • ¼ cup vegan mayonnaise • 2 tbsp ketchup • 1 tsp yellow mustard Bake the Potato Wedges • Preheat your oven to 400°F (200°C). • Toss the peeled and cut potato wedges in a bowl with the oil, onion powder, garlic powder, paprika, all-purpose seasoning, and a little bit of pepper until completely coated. • Spread the wedges evenly in a single layer on a parchment-lined baking sheet. • Roast for 25–30 minutes, flipping halfway through, until they are golden brown and crispy. 2. Cook the Vegan Crumbles • Heat 1 tablespoon of oil in a skillet over medium heat. • Add the vegan crumbles, breaking them up with your spatula. • Sprinkle the crumbles with the all-purpose seasoning, onion powder, garlic powder, paprika, and hamburger/steak seasoning. • Pour the vegan Worcestershire sauce over the crumbles, stirring well to ensure all the spices coat the meat substitute evenly. • Sauté for 6–8 minutes until the liquid is fully absorbed and the crumbles are beautifully browned and hot. 3. Mix the Quick Hamburger Sauce • In a small bowl, whisk together the vegan mayo, ketchup, and mustard until smooth. *recipe continued in comments 🥰 #burger #cooking #food #recipe #veganfood by @aletheatodaro
24
2 days ago
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Vegan Burger Bowls stay in heavy rotation 🍔😋✨️ Check back tomorrow for the full recipe 💖 #burgers #recipe #cooking #food #veganfood by @aletheatodaro
37
3 days ago
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Maple Glazed Jerk Vegan Short Ribs 🌱🍖🍽 Base: 1 package Juicy Marbles Vegan Ribs (defrosted) Aromatics & Oil: 1 tbsp olive oil, 3 cloves garlic (minced) Dry Seasoning Blend: 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp all-purpose seasoning, ½ tsp dried oregano, 1 tsp vegan-friendly steak seasoning Glaze & Marinade: ½ cup store-bought or Homemade Maple Jerk Marinade • 3 tbsp pure maple syrup • 1 tbsp coconut aminos • 1 tsp fresh ginger (minced or grated) • 2 cloves garlic (minced) 2. Creamy Mashed Potatoes Potatoes: 1.5 lbs Russet or Yukon Gold potatoes (peeled and chopped) Dairy-Free Cream: ⅓ cup non-dairy heavy whipping cream (such as Country Crock Plant Cream) Butter: 3–4 tbsp vegan butter Seasoning: Salt and freshly cracked black pepper (to taste) 3. Side - Greens: 1 bunch fresh broccolini Finish: A pinch of salt or all-purpose seasoning, a splash of water for steaming • Slice & Season: Slice the defrosted Juicy Marbles rack between the "bones" into single short rib pieces. • Mix all the Dry Seasoning Blend ingredients together in a small bowl. • Rub the defrosted Juicy Marbles rib rack with 1 tablespoon of olive oil and the 3 cloves of minced garlic. • Generously coat the entire rack with the dry seasoning blend, pressing it gently into the vegan ribs. Let it sit for 10 minutes to absorb the flavors • Place the chopped potatoes into a large pot and cover them with cold, salted water. • Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are completely fork-tender. Step 2: Boil the Potatoes • Place the chopped potatoes into a large pot and cover them with cold, salted water. • Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are completely fork-tender. • Heat a large skillet (cast-iron works best) over medium-high heat with a small splash of olive oil. #recipe #food #explore #explorepage✨ #veganfood by @aletheatodaro
80
4 days ago
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11 delicious vegan soups, chili. & ramen to make this cozy season 🍁🍂 Find all of my recipes on my website www.aletheatodaro.com *if you have issues accessing my site turn your wifi off on your device then go back into the site again 🥰 #veganfood #cozy #food #cooking #recipe by @aletheatodaro
20
6 days ago
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Comment 'PASTA' to get 30% off your @bonafurtuna purchase of their Everyday Extra Virgin Olive Oil 🫒 OR Use Code ALETHEA30 to receive 30% off your @bonafurtuna purchase of their Everyday Extra Virgin Olive Oil 🫒 Ingredients • 16 oz Bona Furtuna Paccheri pasta • 4 tbsp Vegan butter (divided) • 10–12 Fresh sage leaves • 2 tbsp Bona Furtuna Everyday Extra virgin olive oil • 1 medium Yellow onion, finely diced • 4 cloves Garlic, minced • ¼ cup Dry white wine (vegan-friendly) • 1 cup Pumpkin puree (100% pure pumpkin, not pie filling) • 1¼ cups Plant Cream • 1 tsp Garlic powder • 1 tsp Onion powder • 1 tsp Dried Italian seasoning • Salt and freshly cracked black pepper, to taste • ½ cup Vegan parmesan cheese, grated (plus extra for serving) Directions • Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the paccheri pasta and cook according to the package directions until it is just al dente. Crucial step: Scoop out 1 cup of the starchy pasta water right before draining, then drain the pasta and set it aside. • Brown the Vegan Butter & Crisp the Sage: In a large, deep skillet or Dutch oven, combine the vegan butter and olive oil over medium heat. Once the butter melts and begins to foam, drop in the fresh sage leaves. Let them fry for 1 to 2 minutes until crisp and the butter develops a deep, nutty aroma. Carefully remove the crispy sage leaves with a fork and set them aside on a paper towel for your garnish. • Build the Alfredo Base: Turn the heat down to medium-low. Slowly pour the Country Crock heavy cream into the browned butter, whisking constantly to combine. Whisk in the pumpkin purée until the mixture transitions into a completely smooth, velvety liquid. • Season the Sauce: Stir in the garlic powder, onion powder, dried Italian seasoning, and a generous pinch of salt and black pepper. Let the sauce simmer gently for about 3 minutes to allow the flavors to marry beautifully. *Recipe continued in comments #Liveltalian #pasta #dinnerideas #cooking #food by @aletheatodaro
19
6 days ago
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Vegan Steak Ramen 🍜 For the Juicy Marbles Steak & Miso Butter • 1 package (approx. 11–13 oz) Juicy Marbles vegan steak, cut into 1/2-inch thick slices • 3 tbsp Vegan butter, softened, 1 tbsp Miso paste,1 tbsp Fresh chives, very finely minced, 1 tsp Minced ginger, 1/2 tsp Garlic powder, 1/2 tsp Onion powder, 1/2 tsp Crushed red pepper flakes (adjust to taste) For the Chili-Miso Ramen Broth • 2 blocks Ramen noodles (approx. 5–6 oz total, flavor packets discarded) • 4 cups (32 oz) Vegetable broth • 4 Green onions (whites minced for broth, greens sliced for topping) • 1 tbsp Minced garlic (about 3–4 cloves) • 1 tbsp Minced ginger • 1.5 tbsp Miso paste • 1 to 2 tbsp Chili crisp (depending on how spicy you want the base) • 1 tbsp Neutral oil or vegan butter (for sautéing) For the Toppings: • 1 pack (2 to 4 halves) WunderEggs (vegan hard-boiled eggs) • 2 heads Baby bok choy, halved lengthwise and steamed, 4 to 6 Vegetable dumplings, steamed, 1/2 cup Sweet corn kernels (warmed through), 2 tbsp Fresh chives, finely chopped, 1 tbsp Sesame seeds (toasted), Extra chili crisp for drizzling over the top Make the Miso Garlic Butter • In a small bowl, combine room-temperature vegan butter, miso paste, minced ginger, garlic powder, onion powder, and a pinch of crushed red pepper flakes. • Mash everything together with a fork until you have a smooth, uniform compound butter. Step 2: Sear the Juicy Marbles Steak • Heat a skillet over medium-high heat. • Generously coat your sliced Juicy Marbles steak with the prepared miso garlic butter on all sides. • Place the steak in the hot skillet. Sear for about 2 to 3 minutes per side until a beautiful, deep golden-brown crust forms. • Remove the steak from the heat, slice it into strips if desired, and set it aside. Step 3: Build the Chili-Miso Broth • In a medium pot, heat a splash of oil or vegan butter over medium heat. • Add the white parts of the green onions, the minced garlic, and minced ginger. Sauté for about 1 minute until highly fragrant. *Recipe continued in comments #ramen #steak #food #cooking #veganfood by @aletheatodaro
126
7 days ago
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Double Cheeseburger Queso Skillet 🍔 🧅 Caramelized Onions 1 large onion, thinly sliced, 1 tbsp Country Crock Plant Butter, 1 tbsp olive oil, A pinch of salt and black pepper 🍔 Beyond Burger Patties 2 Beyond Meat Burger Patties, Salt and black pepper (to taste), 2 slices Violife Just Like Cheddar Slices 🧀 Vegan Cheddar Queso Sauce 1 cup Violife Just Like Cheddar Shreds, ½ cup Country Crock Plant Cream, 1 tbsp vegan butter, 1 tbsp nutritional yeast, 2 tsp taco seasoning, 1–2 tsp pickled jalapeño brine 🥣 Quick Burger Sauce & Toppings 2 tbsp vegan mayonnaise, 1 tbsp ketchup, 1 tsp yellow mustard, ¼ cup pickled jalapeños, vegan brioche buns 🥘 Step-by-Step Instructions 1. Prep the Fajita Pan & Burger Sauce Place your fajita pan into the oven and set it to 250°F (120°C) to get it thoroughly heated and ready for serving. In a small bowl, stir together the vegan mayo, ketchup, and yellow mustard until smooth. Set aside. 2. Caramelize the Onions (Separate Skillet) Place a separate skillet over medium-low heat. Melt 1 tbsp vegan butter and 1 tbsp olive oil. Add the sliced onions. Cook slowly for 15–20 minutes, stirring occasionally, until deeply golden brown. Season with a little bit of salt and pepper, transfer the onions to a small dish, and keep warm. Wipe this skillet clean to reuse for the burgers. 3. Simmer the Vegan Queso (Small Saucepan) In a small saucepan over low heat, melt 1 tbsp of vegan butter. Pour in the Country Crock heavy whipping cream, taco seasoning, nutritional yeast, and 1–2 tsp of pickled jalapeño brine. Whisk until warm. Gradually stir in the Violife shredded cheddar cheese. Stir constantly on low heat until completely smooth and melted. Keep on the lowest heat setting while you cook the burgers. 4. Cook the Beyond Patties (Separate Skillet) Heat your separate cooking skillet over medium-high heat. Season both sides of the Beyond Meat patties with only salt and pepper. Place the patties in the hot skillet. Sear for 2½ to 3 minutes. *recipe continued in comments #burger #cooking #food #recipe #veganfood by @aletheatodaro
231
9 days ago
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Vegan Walking Tacos 🌮 🧂Taco Seasoning *feel free to use a pre-made taco packet • 1 tbsp Chili powder, 1 tsp Cumin, 1 tsp Garlic powder, 1 tsp Onion powder, ½ tsp Smoked paprika, ½ tsp Oregano, ¼ tsp Salt (adjust to taste, keeping in mind Fritos are already salty) 🛒 Ingredients The Base & Filling: • 4–6 individual-sized bags of Fritos Original Corn Chips (or 1 large bag divided into bowls) • 1 package (approx. 9–10 oz) MorningStar Farms Veggie Grillers Crumbles • ½ cup Taco sauce • ¼ cup Water • 1 tbsp Olive oil • 1 cup Vegan cheddar shreds • 2–3 Roma tomatoes, diced • 2 cups Romaine lettuce, shredded • ½ cup Salsa of your choice • ½ cup Vegan sour cream Additional toppings: ¼ cup Pickled jalapeños, ½ small Red onion, thinly sliced, 1–2 Lime wedges per bag (for squeezing over the top), Hot sauce of your choice (to taste) 🍳 Cooking Instructions • Cook the Crumbles: Heat the olive oil in a skillet over medium heat. Add the frozen MorningStar Farms crumbles. Sauté for 4–5 minutes, breaking up any large pieces until they are heated through. • Season the Filling: Sprinkle your homemade taco seasoning blend evenly over the crumbles. Pour in the taco sauce and water. Stir well to combine. Reduce heat to low and let it simmer for 3–4 minutes until the sauce thickens and thoroughly coats the crumbles. Remove from heat. • Prep the Chip Bags: Grab your individual Fritos bags. Before opening, gently crush the chips inside the bag with your hands. Cut off the top of each bag (and roll the edges down if you want a sturdier "bowl"). • Assemble the Walking Tacos: • Spoon a generous portion of the warm seasoned crumbles directly into each bag over the chips. • Immediately sprinkle the vegan cheddar shreds on top so they begin to melt. • Layer on the shredded romaine lettuce, diced Roma tomatoes, sliced red onions, and pickled jalapeños. • Top with a spoonful of salsa, a dollop of vegan sour cream, a generous splash of hot sauce, and a squeeze of fresh lime juice from a lime wedge. #vegan #dinnerideas #cooking #easyrecipes #explore by @aletheatodaro
29
11 days ago
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Vegan Walking Tacos 🌮 🧂Taco Seasoning (feel free to use a pre-made taco packet) • 1 tbsp Chili powder, 1 tsp Cumin, 1 tsp Garlic powder, 1 tsp Onion powder, ½ tsp Smoked paprika, ½ tsp Oregano, ¼ tsp Salt (adjust to taste, keeping in mind Fritos are already salty) 🛒 Ingredients The Base & Filling: • 4–6 individual-sized bags of Fritos Original Corn Chips (or 1 large bag divided into bowls) • 1 package (approx. 9–10 oz) MorningStar Farms Veggie Grillers Crumbles • ½ cup Taco sauce • ¼ cup Water • 1 tbsp Olive oil • 1 cup Vegan cheddar shreds • 2–3 Roma tomatoes, diced • 2 cups Romaine lettuce, shredded • ½ cup Salsa of your choice • ½ cup Vegan sour cream Additional toppings: ¼ cup Pickled jalapeños, ½ small Red onion, thinly sliced, 1–2 Lime wedges per bag (for squeezing over the top), Hot sauce of your choice (to taste) 🍳 Cooking Instructions • Cook the Crumbles: Heat the olive oil in a skillet over medium heat. Add the frozen MorningStar Farms crumbles. Sauté for 4–5 minutes, breaking up any large pieces until they are heated through. • Season the Filling: Sprinkle your homemade taco seasoning blend evenly over the crumbles. Pour in the taco sauce and water. Stir well to combine. Reduce heat to low and let it simmer for 3–4 minutes until the sauce thickens and thoroughly coats the crumbles. Remove from heat. • Prep the Chip Bags: Grab your individual Fritos bags. Before opening, gently crush the chips inside the bag with your hands. Cut off the top of each bag (and roll the edges down if you want a sturdier "bowl"). • Assemble the Walking Tacos: • Spoon a generous portion of the warm seasoned crumbles directly into each bag over the chips. • Immediately sprinkle the vegan cheddar shreds on top so they begin to melt. • Layer on the shredded romaine lettuce, diced Roma tomatoes, sliced red onions, and pickled jalapeños. • Top with a spoonful of salsa, a dollop of vegan sour cream, a generous splash of hot sauce, and a squeeze of fresh lime juice from a lime wedge. Grab a fork, stir the toppings into the chips, and enjoy! #tacos #dinner #recipe #food #easy by @aletheatodaro
131
11 days ago
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Chipotle Cheddar Tortilla Soup 🥣 Google "Alethea Todaro Tortilla Soup" to quickly find this recipe OR Visit my website www.aletheatodaro.com #dinner #cooking #recipe #food #easyrecipes by @aletheatodaro
26
14 days ago
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Smoky Lentil Loaded Potato Soup 🥣 Google "Alethea Todaro Potato Soup" to quickly find this recipe OR visit my website www.aletheatodaro.com *if you have issues accessing my site turn your wifi off on your device then go back into the site again 💖 #soup #cooking #food #recipe #easyrecipes by @aletheatodaro
24
17 days ago
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🫑 Easy Vegan Pepper Steak >>> swipe for recipe and save for later 🍽 Find all of my recipes on my website www.aletheatodaro.com #cooking #dinner #food #recipe #easy by @aletheatodaro
26
25 days ago
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