Three easy vegan Buddah bowls



Buddah bowls are a great meal option because they’re so versatile. You choose a grain base, two or more veggies, a protein and a dressing of your choice. We love putting cashew cheese on everything, so we put together three Buddah Bowl recipes that include a cheesy dressing made of Zengarry Fauxmage.


Smokey Jalapeno and rice bowl



Ingredients

  • 1 ½ cups of long grain rice

  • ½ cup of corn, fresh or frozen

  • 1 16oz can of black beans, drained

  • 1 avocado, sliced

  • Small red onion

  • Romaine lettuce

  • ½ package Fauxmagerie Zengarry Smokey Jalapeno fauxmage

  • ½ cup vegetable broth

Instructions

  1. Cook the rice according to package directions. For extra flavour, add some crushed tomatoes, cumin and cayenne pepper in while it cooks.

  2. Steam corn, on stovetop or in microwave.

  3. Dice red onion and avocado into small pieces. Wash and slice romaine lettuce.

  4. In a saucepan, mix Zengarry Smokey Jalapeno fauxmage with ¼ cup of vegetable broth and whisk until smooth. Add more vegetable broth until the sauce is thin enough to drizzle.

  5. Add rice and black beans to bowl.

  6. Top with corn and red onion.

  7. Drizzle the cheese mixture from earlier.

  8. Finally, top with the lettuce and avocado.

TIP: If you’re making this in advance, toss the avocado in lime juice. Keep it and the lettuce in a separate container, and heat up the rest of the ingredients before adding them.


Quinoa curry bowl



Ingredients

  • 1 ½ cups quinoa

  • 1 tsp turmeric

  • 1 ½ Tbsp curry powder

  • 1 Tbsp neutral oil (canola, vegetable, etc)

  • 1 head of cauliflower

  • 1 can of chickpeas, rinsed

  • 1 cup of peas, either in or out of shell

  • ½ package of Zengarry Aged Cumin fauxmage

  • ½ cup vegetable broth

Instructions

  1. Preheat oven to 425 degrees F.

  2. Chop cauliflower. Toss in a bowl with the oil, chickpeas and curry powder. Place in oven for 15-20 minutes or until soft and crispy, turning once.

  3. Cook quinoa according to package directions, with turmeric mixed in.

  4. In the last few minutes before the quinoa is cooked, add the peas to steam them.

  5. In a separate saucepan, mix Zengarry Aged Cumin fauxmage with ¼ cup of vegetable broth and whisk until smooth. Add more vegetable broth until the sauce is thin enough to drizzle.

  6. Add quinoa and peas to a bowl

  7. Add cauliflower and chickpeas.

  8. Drizzle with cheesy Aged Cumin sauce.

Veggie Tempeh Bowl



Ingredients

  • 2 large sweet potatoes

  • 1 head of broccoli

  • 1.5 Tbsp neutral oil, divided (canola, vegetable, etc)

  • 1 cup of mushrooms

  • ½ cup shredded/matchstick carrots

  • 1 package tempeh

  • ½ package of Zengarry Creamy Swiss fauxmage

  • ½ cup vegetable broth

  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 425 degrees F.

  2. Chop sweet potato and broccoli. Toss in a bowl with the oil, salt and pepper. Place in oven for 15-20 minutes or until soft and crispy, turning once.

  3. Chop tempeh and slice mushrooms. If you tend to find tempeh better, try steaming it on the stovetop for about 3 minutes. Then, sautee with a bit of oil, salt and pepper on the stovetop.

  4. In a separate saucepan, mix Zengarry Creamy Swiss fauxmage with ¼ cup of vegetable broth and whisk until smooth. Add more vegetable broth until the sauce is thin enough to drizzle.

  5. Add sweet potato as the base of the bowl, then add broccoli, tempeh, mushrooms and carrots.

  6. Drizzle with cheesy Creamy Swiss sauce.

Get 20 easy vegan dinner recipes ready in 20 minutes or less!

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