‘Veganizing’ Recipes

by BOLD SUPPORT June 07, 2017

‘Veganizing’ Recipes

Refurbishing traditional recipes is a creative challenge that I love tackling.  During our 10 day Jumpstarts at PlantPure, we have used many classic family recipes to lure people into the plant-based lifestyle; going plant-based doesn’t mean we must sacrifice flavor.  In fact, the flavors and textures that can be found in the Plant Kingdom are amazing. 

I recently posted a recipe that came from a Betty Crocker Magazine.  Here’s how I made this recipe plant-based by making a few simple tweaks.  I was able to reduce the fat calories by more than half!  Highlighted in yellow are the suspicious (animal-based) ingredients and then my replacements and substitutions are in red.  

I hope you’ll give this process a try and then post your delicious conversions to our plantpurerecipes.com site.  Changing health one recipe at a time!!

Here is the link to my final version of the recipe (Spinach Artichoke Pasta Bake):  https://plantpurerecipes.com/recipe/spinach-artichoke-pasta-bake/   

Chicken, Spinach and Artichoke Pasta Bake –Betty Crocker

Inspired by the cheesy, savory, spinach-artichoke dip that everyone loves, this chicken casserole will quickly become a favorite, too.

Prep Time:  40 minutes                       Cook Time:  90 minutes

Serves:  8

8 oz uncooked rotini pasta Whole grain pasta such as 100% whole wheat or brown rice pasta

1 tablespoon olive oil  Delete this

1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces 4-6 oz  Butler Soy Curls hydrated or 12-16 oz mixed or shitake mushrooms

½ teaspoon salt

¼ teaspoon black pepper

½ cup chopped onion

1 tablespoon finely chopped garlic (3 cloves)

¾ cup mayonnaise  These three ingredients can be substituted with PPN Alfredo Sauce.

1 cup sour cream

1 cup milk

½ teaspoon crushed red pepper flakes

1 cup grated parmesan cheese  cup whole grain bread crumbs combined with 2-3 Tablespoons Nutritional Yeast Flakes  

1 can (14 oz) small artichoke hearts, drained and coarsely chopped

1 box Cascadian Farm frozen organic chopped spinach, thawed and squeezed to drain

1 cup roasted red bell peppers, drained and finely chopped (form 16 oz jar)

2 cups shredded Monterey Jack Cheese (8 oz)  Delete (PPN Alfredo sauce creates a beautiful creamy consistency).                                            


  1. Heat oven to 350 F. Spray 13 x 9 inch baking dish with cooking spray.  Cook and drain pasta as directed on package; set aside.
  2. Meanwhile, in a 10-inch nonstick skillet, heat oil over medium-high heat.  Season chicken with salt and pepper, cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.  Remove from skillet; set aside.  Reduce heat to medium; in same skillet, add onion and garlic.  Cook 2 to 3 minutes or until tender. Remove this step and hydrate soy curls only. 
  3. In a large bowl, beat mayonnaise, sour cream and milk with whisk.  In a blender, add PPN Alfredo Sauce ingredients and blend until smooth and creamy.  Add the Alfredo sauce to a large bowl.  Stir in onion mixture, crushed red pepper flakes, artichoke hearts, spinach, roasted red bell peppers and Monterey Jack cheese.  Add pasta and chicken; stir until combined.  Transfer mixture to baking dish.  And top with breadcrumbs and nutritional yeast flakes.
  4. Bake 40-45 minutes or until cheese is melted or until the top is golden brown and casserole is heated through.




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