Hungry Haley

it's more than food

Lazy Vegan "Cheesy" Vegeta-bowl (Vegan, GF)

Haley HansenComment

Yo, vegans, who misses the taste of cheese? *raises hand* Who hasn't tried making cashew cheese or other fake cheese sauces because of, well, pure laziness? *raises other hand* 

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I've become a really lazy vegan - leftovers are my lunch-life-saver, breakfast is sometimes purely bananas (not even sliced), and dates are one of my favorite desserts. That being said, I haven't made my own vegan cheese simply because I'm too impatient to wait for the potatoes and carrots to boil, then cool, and eventually become "cheese", or to soak cashews overnight, then boil them with ACV or whatever the recipes call for. 

Today is another lazy day. To be honest, I'm kind of surprised I even went this far for lunch! But boy, am I glad I did because ohmyword this bowl is so killer. Forget cheddar, parmesan, gouda, feta, or whatever your favorite cheese is. Forget those time-consuming homemade vegan "cheeses". More importantly, kiss that upset stomach and those sneaky breakouts a sweet good-bye. 

I couldn't finish this bowl fast enough, but at the same time, I couldn't savor each bite any more than I did while lounging in the warm sun shining in my backyard today. Cheers to lazy veganism, to winter afternoons, to happy-tummy vegan cheese :) Enjoy! 

Makes 1 bowl (with leftover spaghetti squash)

1 spaghetti squash 
4 large carrots, peeled and chopped 
1/2 cup black beans, drained and rinsed
1 handful of spinach 
1 tbsp. nutritional yeast
Tahini dressing (recipe here)
Cilantro, for garnish 
Optional: Sriracha, for an extra kick 

  1. Preheat the oven to 425 degrees F and slice the spaghetti squash into 1-inch thick rings. Place them in a oven-safe dish and add about 1-2 inches of water. Bake for about 40 minutes, or until tender when pierced with a fork. Remove from oven and set aside to cool.
  2. Steam the carrots and allow to cool slightly. When then spaghetti squash has cooled, pull strings out from each ring with a fork and place them in a bowl. 
  3. In a separate smaller bowl, add the spinach, one cup of spaghetti squash, and steamed carrots. Top with black beans, nutritional yeast, tahini dressing, cilantro, and optional toppings. 
  4. Save the remaining spaghetti squash and store in an airtight container in the fridge. Enjoy!