Hi everyone today we are making 3 cozy and comforting dinner recipes. I also think all of these would be fun for Valentine’s Day!
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BAKED TOFU PARMESAN
https://plantifullybasedblog.com/2025/01/29/delicious-baked-tofu-parmesan/
1 block super firm tofu
1/3 cup ounces vegan mozzarella shreds (40g)
1/2 cup (125g) tomato sauce
1 egg replacer
Breadcrumbs
1 cup (58g) breadcrumbs of choice
1 teaspoon dried parsley
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
VEGAN SCALLOP LEMON BUTTER PASTA
https://plantifullybasedblog.com/2025/01/30/incredible-vegan-scallop-lemon-butter-pasta/
1 tablespoon (14g) olive oil
1/2 medium Vidalia onion (about 3 ounces/85g), chopped
4 to 5 garlic cloves, sliced
1 can (14 ounces/400g) hearts of palm
2 tablespoons vegan butter (28g), divided
8 ounces (226g) pasta of choice
2 medium sized lemons (about 9 ounces/260g)
2 teaspoons (10g) vegan parmesan
Salt and pepper, to taste
CREAMY SAUCY BUTTER BEANS
https://plantifullybasedblog.com/2025/02/01/creamy-saucy-butter-beans-with-polenta/
1 bell pepper (around 7.5 ounces/215g), roughly chopped
1/2 onion (around 3 ounces/85g), roughly chopped
3 to 4 garlic cloves, whole
1/2 tablespoon olive oil
1/4 cup (30g) cashews
1/2 cup (120ml) non-dairy milk, unsweetened and unflavored
2 (15 ounce/454g) cans butter beans, drained and rinsed
1 cup (140g) dry polenta
Salt, to taste
Credit: YouTube/Plantifully Based
