One of the questions that I get the most frequently is "What kind of vegan cheese can I put on my pizza?" People are looking for something to replace the gooey pizza that they grew up with. I get it. Food is comfort!! Textures are important. We want to go back to those foods we grew up with over and over!!
Plus pizza is easy. Throw it in the oven and it's ready in minutes. Unless you're the make your own crust crowd... I bow to you, because when I want pizza, I want it NOW. Some of my favourite crusts are pita and naan bread. They are readily available and crisp up in minutes.
But there is room for improvement over the vegan pepperoni with Diaya which is what my son wants because it most resembles what his friends have in their lunch boxes. Here are a few ideas to inspire you!
Sun-dried Tomato Pizza
1 package of Zengarry Sun-dried Tomato and Basil cashew cheese
1 zucchini sliced
1 cup of artichokes chopped
1 cup of fresh tomatoes, sliced
1 cup of Kalamata olives
½ cup of green onions
1. Top with sliced zucchini, chopped canned artichokes, sun-dried tomatoes, Kalamata olives and green onions. Pop it in a preheated oven and bake at 400 degrees F for 10 minutes.
Garlic Pesto Pizza
1 package of Zengarry Garlic and Fine Herbs cashew cheese
1 fresh tomato, sliced
1 red onion, diced
1 red bell pepper, sliced
1 package of pesto
1. Spread your favourite pesto on a pita. Top with sliced tomatoes, red onions, sliced bell peppers and Zengarry Garlic and Fine Herbs Cashew Cheese. Bake at 400 degrees F for 10 minutes.
Gruyère and Asparagus Pizza
1 package of Zengarry Aged Cumin cashew cheese
1 cup of cherry tomatoes, halves
1 onion, diced
1 cup of asparagus, chopped
½ cup of capers
1. Spread Naan bread with pesto. Top with asparagus, caramelized onions, cherry tomato halves, Zengarry Gruyère style Cashew Cheese and capers. Bake in a preheated oven at 400 degrees F for 10-15 minutes, or until the naan is crispy on the edges.
When it comes to cooking during the week, we think "the faster, the better". Since were all very busy with work and family duties, we came up with a 15-minutes super easy vegan pasta recipes list! Because let's be real, nobody has an hour to spend simmering dinner over the stove.
SUPER EASY & DELICIOUS!
Cheese is probably the most amazing ingredient on earth! At Fauxmagerie Zengarry, we celebrate cheese lover’s day all year round. This year, we made a special cheesy menu for all of you!
Appetizer: Garlic and Fine Herbs bites
1 vegan baguette or vegan crackers of your choice
1 package of Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese
½ cup of chopped almonds
½ cup of fresh basil leaves
1 cup of balsamic vinegar
1 Tbsp. of sugar
For the balsamic reduction: Combine vinegar and sugar in a small pot and bring to a boil over medium high heat. Boil until volume is reduced by half. Remove from heat and allow to cool and thicken.
Main course: Sun-dried Tomato and Basil pasta
1 package of your favourite pasta
1 cup of cherry tomatoes
½ cup of fresh basil
1 package of Fauxmagerie Zengarry Sun-Dried Tomato & Basil cashew cheese
2 cloves of garlic
2 Tbsp. of olive oil
1 cup of zucchini sliced
½ cup of black olives, pitted
½ cup of vegetable broth
1 white onion, chopped
Salt & pepper, to taste
Dessert: Strawberry cheesecake milkshake
3 cups of non-dairy ice cream
4 ounces of Fauxmagerie Zengarry brie-style cashew cheese
1 cup of almond or soy milk
1 Tbsp. of vanilla extract
1 tsp. of grated lemon zest
1 ½ cup of frozen strawberries
Graham cracker crumbs (for garnish)
ZENGARRY CHEESY PASTA RECIPE CONTEST
Zengarry and pasta go together like peanut butter and jelly and we want to see what kind of delicious ways you can combine your Zengarry fauxmage with all shapes and styles of pasta!
From Jan. 13 to Jan. 19, 2018 we are hosting the ZENGARRY CHEESY PASTA RECIPE CONTEST on Instagram.
The first prize winner will recieve over 100$ WORTH OF ZENGARRY FAUXMAGE sent to their door and have their RECIPE posted on the Fauxmagerie Zengarry website! This guest post will be sent out in our newsletter on Jan. 29th, be posted on social media (to over 5000 facebook followers, and over 10 000 Instagram followers).
- follow us on Instagram
- snap a picture of your favourite pasta recipe made with Zengarry fauxmage (Be sure to write down the recipe!!)
- post your photo on Instagram with the hashtag #zengarry between Jan. 13 and Jan. 19, 2018 and tag us @zengarryveg, (Make sure you make your post public so we can see it!)
The contest closes at midnight on Friday, Jan. 19th. The winner will be selected by the Zengarry marketing team and announced on Monday, Jan. 22nd.
Watch for more details coming soon on Facebook and Instagram! Follow us here:
Facebook: Zengarry Cashew Cheeses
This promotion is in no way sponsored, endorsed or administered by, or associated with, Instagram.
** Contest open to Canadian residents only. Must be 18 years of age to participate.
Simple Tempeh and Mushroom Stroganoff Recipe
Pasta is a quick and easy go to week day meal. It's super fast and uber comforting. But the same old same old pasta dish can get a bit old. Try mixing it up with this delicious cheesy Stroganoff recipe.
This comforting pasta recipe features our Creamy Swiss fauxmage and tempeh which is a protein rich meat replacement made from fermented soy beans. We used Noble Bean Smoked Onion tempeh here. It has none of the bitterness of other brands and it also crumbles easily which makes it really great in recipes like this simple Stroganoff where it can simulate ground round.
Feel free to change up the recipe using your favourite mushrooms. Here we used a mixture of oyster and white here, but cremini and portobello would work equally well.
One package of your favourite pasta cooked according to package directions.
1 Tbsp olive oil
1 package of Noble Bean Smoked Onion tempeh, crumbled
1 package of Fauxmagerie Zengarry Creamy Swiss style cashew cheese
2 cups mushrooms of your choice
1/2 onion, minced
3 cloves garlic, minced
3/4 cup vegetable broth
1 tsp paprika
1/2 tsp salt or to taste
Freshly ground black pepper to taste
Sauté onion in olive oil over medium heat until soft and translucent. Add garlic and mushrooms and continue to cook until the mushrooms are tender and most of the water has cooked off. Add tempeh and stir into mushroom mixture, cooking 5 minutes more.
Add Fauxmagerie Zengarry Creamy Swiss style cashew cheese, broth and paprika and stir until cashew cheese has melted and all is well combined and creamy. Add additional broth if needed. Season with salt and pepper.
Toss with your cooked pasta and serve immediately.
This creamy vegan Alfredo sauce is so easy to make and so incredibly delicious that you're going to want to make it every night.
And the variations are endless so your family may not even notice!
Change up the pasta: fettuccini, gnocchi, ravioli, bow tie pasta....
Add in your favourite veggies: peas, mushrooms, broccoli, kale....
And Voila! Dinner is served!
4 servings of fettuccini pasta cooked according to the package directions
1 package Fauxmagerie Zengarry Creamy Swiss cashew cheese
1 Tbsp dry cooking sherry
1/2 cup vegetable broth
1/2 tsp salt
Freshly ground pepper to taste
Add the Fauxmagerie Zengarry Creamy Swiss cashew cheese, veggie broth, sherry and salt to a sauce pan. Warm over medium low heat, stirring constantly until it's a smooth texture. Season with freshly ground pepper.
Toss cooked pasta with Alfredo sauce and veggies (if desired). Garnish with chopped parsley or sage and a bit more freshly ground pepper.
Looking for fresh new ways to feed your lasagna addiction?
This comforting lasagna soup bowl is topped with a healthy dollop our Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese to create a creamy cheesy bowl of goodness you can enjoy anytime.
BONUS: It's made in the slow cooker so it basically makes itself!
4 cups of vegetable broth (one tetra pack carton)
1 medium onion diced
3 garlic cloves minced
3/4 cup dried brown lentils
2 tsp dried basil
2 tsp dried oregano
1 14 ounce can diced tomatoes
1 14 ounce can crushed tomatoes
1 tsp sea salt
freshly ground pepper to taste
8 lasagna noodles
3 cups chopped spinach leaves
1 package of Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese
Add broth, onion, garlic, basil, oregano and lentils to the slow cooker and stir a few times to blend. Cover and cook on high until the lentils are just tender, about 2 hours.
Add the diced and crushed tomatoes to the slow cooker and stir. Continue cooking on high for 2 hours more.
Break the lasagna noodles into large pieces and stir the broken noodles and spinach into the soup. Cook on high for another 15 minutes, until the noodles are tender and the spinach is wilted. Season the soup with salt and pepper to taste.
Spoon soup into bowls and top with a healthy scoop of Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese. Garnish with fresh Italian parsley or basil and serve immediately.
These tasty vegan taquitos make an awesome snack or appetizer for any event. They are so simple to make with minimal ingredients but tons of flavour.
Serve them up for the next Canadians hockey game and just watch them disappear!
1 wheel of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
12 small corn tortillas
1½ cups refried beans
5-6 green onions, choppedolive oil
Preheat the oven to 350 degrees. Grease a large baking sheet generously with olive oil or line it with parchment paper and set it aside.
Heat the corn tortillas for about 10 seconds in the microwave to soften them.
Spread 1 Tbsp of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese on the middle of each tortilla, lengthwise. Spoon 1 Tbsp of refried beans onto the middle of each tortilla spread out on top of the cheese. Sprinkle some chopped green onion onto the refried beans on each tortilla.
Roll each tortilla tightly and secure with a toothpick placing them on the baking sheet seam side down. Brush the top of each taquito with olive oil.
Bake in the oven for 15 minutes. Flip the tortillas and bake for another 5 minutes, until edges are slightly browned.
Serve with your favourite Tex-Mex inspired dips, like Zengarry Queso sauce, Easy 4 ingredient guacamole (see below) and salsa.
Pasta and cheese go together like peanut butter and jelly. This is one of the tastiest pasta recipes in our repertoire and it's packed with healthy greens. The thick creamy sauce is just a touch on the spicy side.
This dish takes about 15 minutes from start to finish and it's sure to become a staple on your dinner table.
1 yellow onion, minced
2 cloves garlic, minced
1 cup sliced mushrooms (or whatever veggies you happen to have like asparagus, bell peppers, broccoli....)
1/2 tsp. crushed red pepper flakes
1 package of chopped frozen spinach
1 wheel of Fauxmagerie Zengarry Double Créme cashew cheese
salt and pepper to taste
Cooked pasta (here we used organic kamut rotini)
Sauté the onion, garlic and crushed red pepper flakes in a bit of oil or broth until onions are translucent. Add mushrooms and sauté for 5 minutes more. Add chopped spinach and cook until thawed. Add Fauxmagerie Zengarry Double Créme cashew cheese and mix well. Add cooked pasta and toss. Season with salt and pepper to taste.
One of our favourite Tex Mex meals, burritos can be personalized to suit all tastes. These ones stuffed with beans, pumpkin and smothered in Queso sauce made with our Fauxmagerie Zengarry Smokey Jalapeño cashew cheese will have you clamouring for more.
They are even better the next day, so plan for leftovers!
2 tsp. olive oil
1 medium yellow onion, diced
1 red bell pepper
3 cloves garlic, minced
1 jalapeño, minced
1 can black beans, drained
1 1/2 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1 1/2 cups pumpkin puree
1 Tbsp. lime juice
2 tsp maple syrup
8-10 flour or corn tortillas
1 cup of your favourite salsa
1 cup of Zengarry Queso sauce**
Green onion, cilantro, and/or avocado for garnish
Heat the olive oil in a frying pan. Add the onion and bell pepper and sauté until onion is translucent, about 5 minutes. Add garlic and jalapeño and cook for 2 minutes more. Add the black beans, spices, salt pumpkin puree and stir in well. Cook stirring until everything is heated through and well mixed. Remove from heat and add the lime juice and maple syrup.
Preheat the oven to 350 degrees F. Spray an oven proof casserole dish with non-stick cooking spray.
Lay a tortilla flat. Fill with about 1/3 cup of the pumpkin mixture and roll up like a cigar. Place the burrito at the inside edge of the casserole. Repeat this process with the rest of the tortillas, lining the filled burritos up next to each other in the casserole.
Top the tortillas with salsa and Zengarry Queso sauce. Cover the casserole with aluminum foil and bake at 350 degrees F for 30 minutes. Remove the foil and cook for 10 minutes more. Remove from the oven and let stand 10 minutes.
Garnish with green onions, cilantro and/or avocado and serve warm.
Quesadillas are one of those versatile dishes that make a tasty appetizer, quick snack or a quick and easy weeknight dinner. It all starts with tortillas and cheese, but there are endless combinations you can create.
We've combined our Smokey Jalapeño cashew cheese with kale and salsa in this tasty recipe. Add a little salsa or guacamole and you have a meal that's full of flavour, and who couldn't use a little more kale in their lives?? Give this a try.
Chop the kale into bite sized pieces and sauté in a splash of water until wilted and softened.
Spread Zengarry Smokey Jalapeño Cashew Cheese on one of the tortillas. Sprinkle with sautéd kale, green onions and salsa. Top with the second tortilla. Warm a non-stick skillet. Add your quesadilla to the skillet without oil or anything. Toast on one side for 3 minutes or so until it's golden. Flip it over and toast the other side.
Top with this easy Four Ingredient Guacamole, cherry tomatoes, chopped cilantro or whatever you like.