Vegan Waldorf Blue Cheese Crepes

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

I love crepes. I think they may be my favorite food. They’re quick. They’re customizable, great for breakfast or lunch (or dare I say even dinner?). They can be sweet OR savory. What else do you want, man?!

Isn’t it especially fantastic when a recipe blooms from the need to use up ingredients in the fridge? This all started with a bottle of blue cheese dressing I found that was almost empty and about to expire next month. Some leftover plain butter lettuce that was given to me after a dinner party. A honeycrisp apple that I needed to use before our vacation and voila! Waldorf Blue Cheese Crepes. The best recipes are often improvised recipes. I firmly believe this.

Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Vegan Waldorf Blue Cheese Crepes


Vegan Waldorf Blue Cheese Crepes
By

Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Ingredients
  • 1 cup all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp vegan granulated sugar
  • ¼ tsp Kala Namak salt or table salt
  • ¾ cup plain, unsweetened soy milk
  • ¼ cup + 2 tbsp liquid from a can of chickpeas (about ½ can)
  • 1 tbsp olive oil
  • 2 heads of butter lettuce, chopped
  • 1 medium honeycrisp apple (or similar), chopped small
  • 1 medium celery stalk, chopped small
  • ½ cup dried cherries, chopped (or dried blueberries, cranberries, or raisins)
  • ½ cup toasted walnuts or pecans (I like pecans), chopped
  • ¼-½ cup vegan blue cheese dressing, to taste

Instructions
  1. In a large bowl, whisk together the flour through the salt. Whisk the soy milk, chickpea liquid, and oil into the dry mixture until smooth and no lumps remain. Cover and allow to rest at room temperature for about 30 minutes.
  2. While the batter rests, make the salad filling by adding the lettuce through the nuts to a large bowl; toss to combine.
  3. Once the batter is done resting, heat a 12 inch large cast iron skillet coated with a nonstick cooking spray over medium-high heat. Test if it’s hot enough by flicking a droplet of water into the pan; if it sizzles then it’s ready. Using a ½ cup measuring cup, ladle the batter onto the hot pan. Tilt the pan in a circle, allowing the batter to fill the entire base of the pan. Heat for about 3 minutes, until just slightly golden and the top is firm to the touch. Flip using a skinny, heat-proof spatula by sliding it around the edges to loosen the crepe, then down the middle of the crepe to flip. Heat for 1 minute then transfer to a large plate and repeat with remaining batter.
  4. To assemble the crepes, fill the middle of one crepe (top to bottom) with a handful of the salad then top with a drizzle of dressing, to taste. Roll the crepe like you would a burrito, then drizzle more dressing on top if desired. Serve immediately.

  5. Prep time:
    Cook time:
    Total time:
    Yield: 4 12 in crepes
Vegan Waldorf Blue Cheese Crepes - Produce On Parade -Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.

Rigatoni with Mushrooms and Vegan Sausage

This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Rigatoni with Mushrooms and Vegan Sausage - Produce On Parade - This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

*sigh* I aim for one recipe per week and wind up making it to about one per month! It’s not ideal, I know, but it’s hard work, with a wee man running around, to get the adequate time needed to recipe develop, create and make a recipe, do the photography, then write up a post. It seems simple enough, and it is (albeit there is a lot of toil that goes into making a post) but it just takes so much darn time.

It’s a great joy to be able to cook and write and share it all with you. However, now that Todd and I have a little family, I prioritize my free time with them; whether it’s skiing on the weekend with friends or just simply chillin’ inside by the fire reading and playing with stuffed animals. We actually cook and bake a lot, but Oliver loves to help and there isn’t a lot of measuring happening and we really just wing things together. Messily and quickly. It’s not super kosher for sharing recipes here on Produce On Parade.

While I try to navigate dedicating time to this space but not sacrificing time with family and friends, I want to thank you for being so patient. You’re all so wonderful; I love hearing from you, especially those of you who have been here since the beginning six years ago. It blows my mind it’s been six years already. Thank you guys! Happy Valentine’s Day to your loves, your friends, your family <3 Love makes you want to stay. Love is a day full of hugs. Love is cheers when you get home.

Bear with me today, I’m on Tamiflu (I don’t have the flu, but opted to take it prophylactically due to work exposure) and it really makes it difficult to concentrate. I think I’ve spent about 20 minutes trying to write one paragraph!

Rigatoni with Mushrooms and Vegan Sausage - Produce On Parade - This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Rigatoni with Mushrooms and Vegan Sausage


Rigatoni with Mushrooms and Vegan Sausage
By

This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Ingredients
  • 1 lb dry rigatoni pasta (or pasta of choice)
  • 1 tbsp olive oil
  • ½ yellow onion, diced
  • 3 whole garlic cloves, minced
  • 1 (14 oz) package of Lightlife Gimme Lean Veggie Sausage
  • 12 oz fresh cremini mushrooms, sliced
  • 1 ¾ cup unsweetened, plain soymilk
  • 1 tbsp nutritional yeast
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp salt, to taste
  • Dash of white pepper (black pepper will work)
  • Dash of shiitake mushroom powder (optional)
  • ¼ cup fresh parsley, chopped
    Instructions

  1. Over high heat, bring a large pot of water to boil for the pasta. Cook according to package until al dente, about 9 minutes. Drain and set aside.
  2. In a large rimmed frying pan, heat the oil over medium heat. Saute the onion and garlic for about 3 minutes then add the sausage, breaking it into bite size pieces with a wooden spatula. Add the mushrooms; saute an additional 5-8 minutes, until the mushrooms have darkened and shrunk.
  3. Whisk the nutritional yeast through the mushroom powder into the soymilk and stir into the mushroom mixture over medium-high heat. Stir occasionally until slightly thickened, about 3-5 minutes; while deglazing the pan. Remove from heat.
  4. Stir in cooked pasta. Serve hot, topped with fresh parsley.

Prep time:
Cook time:
Total time:
Yield: 5
Rigatoni with Mushrooms and Vegan Sausage - Produce On Parade - This is a wonderfully quick and delicious meal that’s hearty and packed full of healthy protein. A comfort meal of pasta, cremini mushrooms, and vegan sausage that’s nutritious, simple, and fast; I think your entire family will absolutely love the creamy goodness in this dinner! We hope you’ll add this dish to your weeknight rotation.

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

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These aren’t much to look at, but I guarantee you that everyone is going to love them! Quite possibly one of Todd and my favorite meals, these tacos are so quick and easy to whip up. Perfect for a busy weeknight. Oliver really enjoyed putting the lettuce on the tacos too, so kid-friendly! Yay!

Have you watched the Tidying Up with Marie Kondo show on Netflix? I read her book several years ago and still fold my clothes in her very particular way, even though I found the book to be slightly absurd. We watched the show a couple weeks ago and pretty much turned our house upside-down. I don’t know what it was about actually watching her go through with people and help them ‘tidy up’ but it really made an impact on us. If you haven’t seen it, it’s definitely worth the watch! Okay, PSA over. Now it’s taco-time!!

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat' - Produce On Parade - This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'


Corn & Zucchini Tacos with Chickpea & Walnut 'Meat'
By

This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!

Ingredients
  • 1 tbsp olive oil
  • 1 15 oz can of sweet corn, drained well
  • 2-3 small zucchinis, diced small
  • 1 15 oz can of chickpeas, drained and rinsed
  • 1 ¼ cup whole raw walnuts
  • 2 ½ tbsp soy sauce
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • ½ small head of romaine lettuce, chopped
  • 20 cherry tomatoes, halved
  • ⅓ cup fresh cilantro, chopped
  • 8-10 taco-size flour tortillas
  • Sprinkle of shredded vegan mozzarella
  • Spoonful of salsa, to taste
Ingredients
  1. Over medium, heat the oil in a large frying pan. Once hot, saute the corn and zucchini for about 5 minutes, stirring occasionally, until they begin to brown. Remove from heat and set aside.
  2. While the veggies fry, place the chickpeas through the garlic powder into a food processor. Pulse several times, until the mixture resembles taco meat. There should be small chunky bits of walnuts and chickpeas, and the spices should be well blended. Transfer to a microwave safe bowl.
  3. Prep the veggies. Microwave the taco meat for about 1-2 minutes, until warm. Heat the stack of tortillas in the microwave for about 15-30 seconds, to heat.
  4. To assemble the tacos, place lettuce on one taco, followed by taco meat and pan-fried veggies and then the remaining veggies. Top with a sprinkle of shredded vegan mozzarella and a spoonful of salsa, to taste, on each taco. Divide the fillings evenly between all the tortillas. Serve hot.

Prep time:
Cook time:
Total time:
Yield: 8-10 tacos
Corn & Zucchini Tacos with Chickpea & Walnut 'Meat' - Produce On Parade - This is one of the best weeknight meals around, vegan or otherwise! These tacos are super fast, healthy, there’s very little prep, everyone loves them, the tacos are customizable to tastes, and they leave little cleanup. A giant win in my book!