Jill, I have made so many of your recipes. I am definitely making this one. Last week I made your Meatloaf. As a long time Vegan, I have many Meatloaf recipes, but yours is the BEST (my Vegan husband says so as well). I made some of your soups, Bombay Potatoes... We are trying to improve our Vegan diet and go more Whole Food Plant Based so I will be probably cooking mostly your recipes. Tomorrow I am making your Pepperoni. Thank you so much for all your wonderful recipes.
@@wholefoodplantbasedcookingshow Oh, Jill!!! Your Pepperoni recipe is Amazing!!! I made it today and my husband LOVED IT! He said it's like Salami (before he was Vegan, he loved Salami). I am so happy I "found you". I share your recipes on my FB. Thank you again.
@@faceurgiant It is so easy and yummy. I make sandwiches with it (like salami). I am having it Today for lunch :o) I use Jill's Buckwheat bread recipe, little bit of Mustard and her "pepperoni". With an Apple it is a complete and nutritious vegan lunch.
This is literally the only source of recipes (online or otherwise) that I trust to only include the healthiest ingredients possible. Every other time I read a recipe there’s at least one ingredient I’m not happy about but your recipes are always 100% healthy❤️
Eating this as I type. IT IS BOMB, I’m so thrilled to have found your channel. Most vegan channels do not focus on health. I love that this recipe uses real ingredients and zero oils. Thank you so much!
I made this last night! It was awesome!! I had some cooked farro in the fridge that needed to be used up and I put it in the bottom of my pan but I followed the rest of the recipe. It was delicious 😋 I brought some of the leftovers for my work lunch. I put a bed of spinach in my container and put this on top. This smelled so good when i was heating it up. I work in a school and I had kids checking out my lunch lol 😆 thank you for the recipe.
I have a cauliflower that I haven't yet eaten. This is going on my list. I will even try the mushroom "bacon". I have resisted using mushrooms, but this looks amazing.
Just made it and it is so delicious! I doubled my mushrooms cuz I love them. The sauce is delicious, so I used it all! The next time I make this I am going to add some peas to it. Thank again Jill for another fun and scrumptious recipe! I will definitely be keeping this one in mind for Thanksgiving!
Well... just finished a massive plateful of "Almost" Loaded Cauliflower...the cauliflower in the fridge turned out to be the smallest, wee, tiny cauliflower ever.. so I added boiled potatoes and sweet potatoes.. then the bog standard mushrooms I'd hidden in the back of the fridge had been found and mostly eaten .. so I added shiitake mushrooms, which I have to say were super tasty! I added too many raisins so counteracted the sweetness with mustard, winning, and an extra splash of apple cider vinegar. Totally delicious. Served with steamed french beans Thank you Jill. x
I so appreciate your recipes... especially the desserts. No refined sugar and full of nutrients is just what I need for my two picky eaters. Your oatmeal raisin cookies were my one year old's dinner tonight, lol.
Can't wait to try this and I agree with a previous comment - so many of your recipes are in my weekly line-up. We love the Greek salad with tofu feta, the black bean burgers, the pumpkin bread .... Thank you for all your hard work and foolproof delicious recipes.
You recipes make me wanna cook, i generally hate cooking. Fun fact i already know that this will taste amazing cause i've made a similar dish to this a few years back! Amazing channel!
I made this today. It’s so delicious. I lightly steamed the garlic with the cauliflower, then ‘fished’ it out and blended in the sauce, because I wanted a blander garlic flavour.
That sauce!!!! I could just drink it on its own. So good. This recipe turned out so good. I think I steamed the cauliflower a bit too long but that was my fault. But even with the cauliflower a bit more on the softer side it was delicious. Thanks!!! I'll be making your meatloaf tomorrow :)
This looks amazing I gotta try it! To make it into a soup, I would add some full fat coconut milk and make it on the stovetop or instant pot 😋Thank you for a great recipe!
Dear Jill, I am one of your followers from Romania. The fact that you are not using oil is because of polyunsaturated fats, which become toxic, when exposed to heat, oxidation. The same thing happens to cashews. Use the cashews sauce (I prefer calling your recipe cashew sauce instead of cheese :), as I have bad experience with cheese)after you take the cauliflower and mushrooms out of the oven.
Wow! This looks delicious! I have never been a big fan of bacon or how it smells…, (I am completely WFPB now anyway), but I do like smoked paprika, so I’m going to give this a try. Thank you so much for your posts!
First time meeting your account, I'm a fairly new Type 2 Diabetic, well controlled but looking for ways to boost my weight loss. I'm not vegan but eat mostly fish and legumes, occasional poultry. Looking forward to learning about more, many thanks.
I like using liquid smoke it's vegan and it gives food that much needed flavor when you're substituting bacon. The other faux bacon you can use our McCormick's bacon pieces it's soy textured soy and it's made into little bits to emulate broken pieces of bacon. I also use that a lot
Hi Jill! I have a HUGE bag of frozen cauliflower. Do you think I could use that ok? Is there extra steps I should take? My husband loves mushrooms but I have to sneak in the cauliflower, lol. Thanks! Brenda 🌼
Your channel taught me how to cook WFPB. But in many of your recipes like this one you use nutritional yeast. Unfortunately I’m allergic to nutritional yeast. Is there a substitute?
It looks great but I worry that so much time in the oven at 400 destroys nutrients -- I do not roast any veggies either .. Anyone have any science on nutrient destruction with hi heat cooking? Otherwise, love the recipe and the overall content of these beautiful & well made Vids. Thank you
Wow, this recipe looks so good can’t wait to try it. I found a new meatless crumble and it would be so fantastic if you guys were to post some recipes that use it. I need more ideas! It’s a clean pea protein meatless crumble - Goodside Foods Meatless Crumble. Please Please Please do some recipes with that, I love using it but I don’t have many recipes.
@@giulias.5104 Thanks for your suggestion, I was unfamiliar with the wfpb paradigm even though I have been practicing it unwittingly. I like using the crumbles because it is a complete protein equivalent to meat. The only processing is fermentation with mushroom roots so that I don’t need as much sugar, salt or fat to make it taste good and it has beta glucans as an added bonus. In this case I see the processing as good.
@@RubiconScat Thanks for this information! Would you mind sharing the product name with me? I prefer making my own tofu meatless crumble recipe as a WFPB alternative without oil, but if the product you are using is completely free of oil and toxic preservatives, that would save me some time. I used to use Yves veggie ground round that is loaded with oils and wheat, which I'm allergic to, until my husband had a heart attack and the cardiologist told us to stop using oil and overly processed foods.
Another yummy 😋 recipe Jill. Is it possible to make this using a airfryer rather than a oven? because I am avoiding using the oven to reduce my energy costs. Love 🥰 the video and love 💕 Jill.
I absolutely love your recipes and the way you present your videos. No rushing around the kitchen, just pure enjoyment of your cooking. I have a question in relation to the mushrooms in this recipe (and possibly a suggestion for all your videos...if you don't mind)!? 1st question...Is it possible to make a big batch of the mushroom 'bacon' bits and store them? If so, what ways can you store them...in the fridge and/or the freezer? And how long would they last? 2nd question...with each of your videos, would it be possible to include what aspects of the recipe can be made in bulk for use in other recipes? For example, in this case, can the mushroom bits be made in bulk? What ways you can store them...fridge or freezer? And what other recipes that they can be used in? I hope that makes sense. Thanks again for such inspirational recipes. Xxx
Thank you Catherine. That is a great idea. You can absolutely batch cook the mushrooms. I haven’t tried freezing them but I am positive that they would do great, and I would store them in portions. They last in the fridge, in an airtight container for about a week.
@@wholefoodplantbasedcookingshow Thanks so much for getting back to me so promptly Jill. Very much appreciated. And thank you for the helpful information. xxx
Hi Jill, l am interested in learning in cooking plant based food but am not used to some of the ingredients you mentioned in different recipes. Please is there a grocery store you recommend? Thank you
Hi jill could I steam my cauliflower in my mealthypot for 0 minutes? also I don't have any pans with covers, so can I just bake this recipe in the oven?
I think if the cauliflower was mostly cooked first in your mealthypot then baking it in the oven without a lid would probably work. Probably a few less minutes in the oven too.
I have a really really difficult that question I asked you can you make rice pudding first vegans and vegetarians and all the recipes that I found online they consider milk only I was wondering if you might have an idea for something like that I would like to do something like that but I'm not that how you say very confident in the kitchen I like falling recipes I don't like to make my own up so I was wondering if you can help me.
For the milk of choice: Almost any PLANT-BASED milk is fine here, so use your favorite >> Almond milk, soymilk, coconutmilk, rice milk, oat milk, macadamia milk, flax milk, or cashew milk all work as nondairy milk options for the recipe.
I made your spin wheel cookies but being honest, they were kind of tasteless, the dates did t give much sweetness so next time I will do it with maple syrup or so,
Make sure it's UNFORTIFIED nutritional yeast. Edit: Apologies, I should have explained why. "Fortified" nutritional yeast has synthetic B vitamins and a type of iron we shouldn't consume. We want the natural B vitamins that are made from nutritional yeast. You can use Brewer's yeast, but the taste is different.
