Homemade Plant Food Recipes

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VEGAN PASTA BAKE



Vegan pasta bake image

Dive into this comforting vegan pasta bake with sweet potato and cherry tomatoes. Creamy, nutty cashews take centre stage, along with plant-based milk, dairy-free cheese and plenty of veg

Provided by Dr. Gemma Newman

Categories     Dinner

Time 45m

Yield Makes 4 portions

Number Of Ingredients 17

500g macaroni
vegan parmesan, grated, to serve
100g cashew nuts
1 large carrot, cut into chunks
1 medium floury potato, cut into chunks
1 onion, roughly chopped
1 celery stick, roughly chopped
150g sweet potato or butternut squash, cut into chunks
3 garlic cloves, roughly chopped
1 tsp dried oregano
1 tsp mustard powder
2 tbsp nutritional yeast (optional)
200ml plant-based milk
150g cherry tomatoes
50g wholemeal breadcrumbs
a few basil leaves, finely chopped
50g vegan cheese, grated

Steps:

  • For the sauce, put the cashew nuts in a saucepan of water and bring to the boil. Boil for 5 mins, then add all the vegetables and the garlic. Continue to simmer for at least 10 mins until all the veg is tender.
  • Drain and transfer to a blender. Add all the remaining sauce ingredients and season with salt. Blend until smooth.
  • Bring a large pan of water to the boil and add a good pinch of salt. Tip in the macaroni and cook following pack instructions. Drain and mix with the vegetable sauce. If you like, sprinkle with vegan parmesan to serve. The macaroni cheese can be eaten like this or you can bake it in the oven.
  • To bake the mac 'n' cheese, heat the oven to 200C/180C fan/gas 6. Transfer to an ovenproof dish and stir through the tomatoes. Mix the breadcrumbs with the basil and vegan cheese, then scatter over the top and bake for 25 mins until piping hot and bubbling.

Nutrition Facts : Calories 750 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 26 grams protein, Sodium 0.21 milligram of sodium

HOMEMADE PLANT FOOD



Homemade Plant Food image

Make and share this Homemade Plant Food recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     < 15 Mins

Time 5m

Yield 1 gallon

Number Of Ingredients 4

1 teaspoon epsom salts
1 teaspoon saltpeter
1 teaspoon baking powder
1/3 teaspoon ammonia

Steps:

  • This is a complete plant food, and should be used only once every 4-6 weeks, as too much will cause your plants to flower themselves to death.
  • It can be stored and saved.

Nutrition Facts : Calories 2.4, Sodium 363.1, Carbohydrate 1.1

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Top Asked Questions

What is the best way to make homemade plant food?
This is definitely the simplest recipe for homemade plant food: mix 1 tablespoon of Epsom Salts in a gallon of water. Put that in your sprayer and use once a month. Some people report the above recipe is better; others find this one does all they need.
How do you make homemade plant food with Epsom salt?
Epsom Salts. This is definitely the simplest recipe for homemade plant food: mix 1 tablespoon of Epsom Salts in a gallon of water. Put that in your sprayer and use once a month. Some people report the above recipe is better; others find this one does all they need.
What's in our plant-based recipes?
Our plant-based recipes contain plenty of family favourites to bring everyone on the journey. This vegan pasta bake is delicious and nutritious thanks to a mushroom, butter bean and kale filling, all packed into cannelloni tubes and baked in rich tomato passata.
How do you make fish food for plants?
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