July 2022

Cheesy Buttercup Squash Tortiglioni⁣

⁣Serves 4-6⁣

Ingredients.

⁣400g tortiglioni or pasta
⁣1 buttercup squash, halved + seeds removed⁣
⁣1/3 cup nutritional yeast ⁣
⁣1/3 tsp nutmeg⁣
⁣1/2 tsp garlic powder⁣
⁣oat milk, as necessary for thinning sauce⁣
⁣1 red onion⁣
⁣1 bell pepper⁣
⁣3 handfuls spinach⁣
⁣2 tbsp vegan butter, divided⁣
⁣salt + pepper, to taste ⁣

Method.

1. ⁣Brush squash with 1/2 tbsp melted vegan butter & season. Roast in a preheated oven at 400 for 40 minutes (until soft and cooked)⁣
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2. ⁣Scoop out flesh and add to a high speed blender with nutritional yeast, nutmeg, garlic powder, cayenne and a generous pinch of salt + pepper. ⁣
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⁣3. Add oat milk, a little at a time. Blend until smooth. Add oat milk as necessary for thinning the sauce. ⁣
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⁣4. Cook pasta in a pot of boiling and salted water until nearly cooked. ⁣
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⁣5. In a frying pan, cook veggies in vegan butter. Season. Add spinach last and cook until just wilted. ⁣
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⁣6. Drain pasta and reserve a little cooking water. ⁣
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⁣7. Add pasta and sauce to pan with veggies and stir to coat. Cook for a minute or two until everything is hot. ⁣
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⁣8. Top with more nutritional yeast and enjoy!⁣

July 22, 2022 by VEGAN RECIPES 0

Vegan Hokkien Mee

Prep time: 15 minutes
Cook time: 15 minutes
(2-3 servings)

Vegan KL Hokkien Mee
Ingredients:

500g fresh udon noodles, cooked according to the package directions and set aside.
100g bok choy or choy sum, roughly chopped
100g napa cabbage, roughly chopped
100g firm tofu, cut into cubes
5-6 shiitake mushrooms, thinly chopped
2 cloves garlic, minced
Water as required

Slurry:
2 tbsp cornstarch mixed with 4 tbsp water
3 tbsp oil for cooking

Condiments:
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp brown sugar
Salt and pepper for seasoning
Thick soy sauce as required

Method.

1. Cook the fresh udon noodles according to the package direction and set aside.

2. Heat 1 tbsp oil, fry the chopped shiitake mushrooms till crispy and set aside.

3. Fry the tofu till browned and set aside.

4. Sauté the garlic till fragrant. Add in the napa cabbage cook for 1 minute, then add in the tofu, bok choy, cooked udon and the condiments together.

5. Stir fry for 2-3 minutes, then add in the slurry, cook for another 1 minute or till the sauce is thickened. Remove from the heat and top with fried crispy mushrooms and enjoy.

July 21, 2022 by VEGAN RECIPES 0

VEGAN CAESAR SALAD WITH TEMPEH BACON

Ingredients.

DRESSING:⁣
2 tbsp vegan mayonnaise ⁣
1 tbsp lemon juice⁣
1 tsp garlic paste ⁣
1 small sheet of roasted nori seaweed
2 tsp nutritional yeast⁣
1 tbsp almond milk
Salt & pepper to taste ⁣

TEMPEH BACON:⁣
150g tempeh, chopped⁣
2 tbsp soy sauce
1 tbsp maple syrup ⁣

OTHER INGREDIENTS:⁣
3 cups cos lettuce, chopped ⁣
2 cup croutons
Nutritional yeast for sprinkling ⁣

Method.

1. Make the Tempeh Bacon: marinate the tempeh chunks in the soy sauce, maple syrup and optional liquid smoke. Pan-fry in a non-stick pan on medium high heat for 3-4 minutes on each side until caramelized. Remove from the heat and set aside ⁣

2. Make the Dressing: whisk together all the ingredients until thick and smooth. ⁣

3. Assemble the salad: Into a large bowl, add the lettuce, croutons and tempeh. Drizzle the dressing over the top. Sprinkle with vegan Parmesan or nutritional yeast! Serve! ⁣

Enjoy!

July 20, 2022 by VEGAN RECIPES 0

Chocolate Marble Cake

Ingredients.

2.5 cups plain flour
4 tbsp cornflour
1 tsp baking powder
1tsp baking soda
3 cup sugar
1/4 tsp nutmeg
2 tbsp ground flax mixed with 5 tbsp cold water
1 cup dairy free milk
2 tsp vanilla extract
1 tbsp apple cider vinegar
1/2 cup veg oil
4 tbsp cocoa
5 tbsp hot water

Method.

1. Preheat oven to 180•c and grease a loaf tin with a little oil. Add flour, cornflour, baking powder, soda, sugar and nutmeg to a large bowl and stir well. In a small dish mix flax seed with water to form a gel.

2. Add flax gel, dairy free milk, vanilla, apple cider vinegar and veg oil to the bowl and stir briefly to incorporate. Don’t overmix.

3. In a medium mixing bowl, mix cocoa with hot water. Pour in half of the vanilla batter and stir well.

4. Using a tablespoon, alternate spoons of batter into the loaf pan until all batter is used up. For extra swirls, use a chop stick to swirl the top layer of the cake. Bake for 1 hour, until a toothpick comes out clean. Allow to cool fully before slicing.

ENJOY!

July 20, 2022 by VEGAN RECIPES 0

Vegan Snickers Bar

Ingredients.

BASE:⁣
1 1/2 cups almond meal⁣
1/2 cup dessicated coconut ⁣
1/4 cup maple syrup ⁣
1 tablespoon coconut oil, melted⁣
2 tablespoons smooth peanut butter ⁣
1/2 teaspoon salt ⁣

PEANUT CARAMEL:⁣
3/4 cup dates, pitted & soaked⁣
1/4 cup coconut cream
1/4 cup smooth peanut butter⁣
1 tablespoon hulled tahini ⁣
1/2 teaspoon salt ⁣

COATING:⁣
200g dairy-free chocolate, melted⁣
*Storage tips: in the freezer for months or in the fridge for a week! ⁣

Method.

1. Line a container with non-stick paper (mine was 8x 15cm ) ⁣

2. Make the BASE: In a bowl, combine all the ingredients for the base until a cookie dough consistency. Press this into the lined container. Place in the fridge ⁣

3. Make the PEANUT CARAMEL: blend the dates & coconut cream in a food processor/blender until smooth. Add in the remaining ingredients. Transfer as an even layer over the base. ⁣

4. Sprinkle the roasted peanuts evenly over the caramel and press them into the mix⁣

5. Freeze overnight until the caramel is set ⁣

6. Slice the slab into 6 logs. ⁣

7. Melt the chocolate and coat each bar in it. Sprinkle chopped peanuts over the top ⁣

8. Return to the freezer to let the chocolate set ⁣

*Storage tips: in the fridge for up to 1 week or in the freezer for months, allowing it to thaw at room temp for 5 minutes prior to eating⁣
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Enjoy!

July 18, 2022 by VEGAN RECIPES 0

Cranberry Orange Banana Bread with vegan buttercream

Ingredients.

1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pure vanilla extract
1 tbsp of flax meal
1 tbsp of apple cider vinegar
2 cups all-purpose flour
1/2 cups of almond flour
1/3 cup coconut oil melted
1/2 cup coconut sugar or brown sugar
1/2 cup apple sauce
2 cups mashed banana, about 3 large ripe bananas
Juice from one large Orange and Orange zest
1 cup of cranberries plus more decorations.

Method.

1. Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick cooking spray and set aside.

2. In a large mixing bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt.

3. In a large mixing bowl using mix together the coconut oil, coconut sugar until light and fluffy. Mix in apple sauce, flax meal, apple cider vinegar, orange juice, zest and vanilla. Then add the mashed banana and mix until fully combined.

4. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Add the 1/2 cup of cranberries then slowly mix to combine.

5. Scoop the batter into the prepared loaf pan and spread it around into one even layer. Bake at 350°F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool in the loaf pan for 1 hour before frosting the loaf. For the frosting. Whip 1 stick of vegan butter with 1 cup of powder sugar and 1/3 cup of vegan coconut condensed milk until nice and fluffy.

ENJOY!

July 18, 2022 by VEGAN RECIPES 0

Roasted Veggie Orzo Salad

Ingredients.

1 cup dried orzo
1 medium-large sweet potato, peeled, cut into ½-inch pieces (about 2 cups)
¾-pound Brussels sprouts, trimmed, and quartered (about 3 cups)
1 medium red onion, roughly chopped
Drizzle of olive oil, plus more for dressing
Salt to taste
1 (15-ounce) can chickpeas, drained and rinsed
2/3 cup walnuts

Dressing:
¼ cup extra-virgin olive oil
1 tablespoon maple syrup
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon crushed red pepper
1 small garlic clove
¼ teaspoon salt, or to taste
Freshly ground black pepper to taste
1/3 cup chopped fresh parsley
1/3 cup dried cranberries

Method.

1. Preheat the oven to 425ºF.

2. Cook the orzo according to the directions on the packet until al dente.

3. Place the sweet potato, Brussels sprouts, and red onion into a large bowl. Toss with a generous drizzle of olive oil and salt to taste. Transfer to a large nonstick rimmed baking sheet. Roast for about 20 minutes, or until the sweet potato is fork tender. Toss after 10 minutes so they cook evenly.

4. Place the chickpeas and walnuts into the same bowl. Toss with a drizzle of olive oil, and salt to taste. Transfer to a small rimmed baking sheet. Roast with the vegetables on a lower rack.

5. Remove the walnuts from the oven after about 7 minutes, or once they are golden brown. Continue cooking the chickpeas until the vegetables are ready.

6. Meanwhile, add the olive oil, maple syrup, basil, oregano, and crushed red pepper to a small jar with a lid. Grate the garlic into the jar using a microplane or fine grater. Add salt and pepper. Cover and shake until well combined. Set aside.

7. Transfer the orzo, sweet potato, Brussels sprouts, red onion, chickpeas, and walnuts to a large bowl. Add the dressing, parsley, and cranberries. Mix to combine. Season with salt and pepper.

8. Serve warm or refrigerate for later use and enjoy as a chilled.

ENJOY!

July 16, 2022 by VEGAN RECIPES 0

Tahini Molasses Chickpeas with Millet

Ingredients.

FOR THE CHICKPEAS
1½ cups chickpeas, cooked
1 medium onion, chopped
1 small red bell pepper, chopped
2 medium cloves garlic, minced
1 tbsp fresh ginger, grated
3 tbsp blackstrap molasses
1½ tbsp runny tahini
1½ tbsp lemon juice
1 tbsp avocado oil
⅓ cup water
½ tsp cumin
½ tsp cayenne
1 tsp sea salt
Chopped flat leaf parsley and scallions to top

Method.

1. Heat up the oil then add the onion and cook 3 mins, until lightly golden at the edges.

2. Add the pepper, garlic and ginger and cook 2 more mins, stirring every now and then.

3. Add the chickpeas and cook 4-5 mins to crisp them up then add the spices and salt and cook 30 secs.

4. Stir in the molasses, water and tahini and stir until the sauce ingredients are well incorporated.

5. Let the sauce bubble 5-7 mins or until nice and sticky but still slightly runny. Remove from heat, add the lemon juice and serve topped with parsley and scallions.

Enjoy!

July 14, 2022 by VEGAN RECIPES 0

Linguine With Onions

Ingredients.

2 tbsp olive oil
2 medium yellow onions thinly sliced
1 cloves garlic minced
Big pinch chili flakes
Handful cherry tomatoes
Handful chestnut mushrooms
1 can navy beans rinsed well
Handful fresh basil roughly chopped
Handful spinach
Handful sprouts
1/2 cup vegan butter
Seas salt and cracked pepper
Vegan Parmesan

Method.

1. Cook pasta and reserve 1/2 cup water.

2. Add olive to a large pan over medium heat. Once oil is hot add onions. Cook over medium low heat for approx 30 minutes stirring frequently.

3. Boil water and cook pasta. Reserve 1/2 cup water. Add garlic to softened onions, and seasonwith salt and cracked pepper. Add mushrooms and 2 tbsp butter. Cook until mushrooms start to soften, add cherry tomatoes and beans.

4. Cook until heated through and add spinach, sprouts, pasta and remaining 2 tbsp butter. Season again and toss well. Serve with cheese, more sprouts and chili flakes.

ENJOY!!

July 13, 2022 by VEGAN RECIPES 0

Saucy Cashew Tofu with Greens

Ingredients.

1 tsp sriracha
1 tsp maple syrup
1 tbsp neutral cooking oil
1 tbsp cornstarch, plus 1 tsp for sauce
2 tbsp vegan hoisin sauce
1 packet extra-firm tofu, pressed, cut into ¾-inch cubes
¼ cup tamari or soy sauce
6 scallions, chopped
¾-inch piece ginger
1 small garlic clove
1 cup cashews
3 cups baby spinach

Method.

1. Transfer the tofu to a large bowl. Toss with 1 tablespoon cornstarch until evenly coated.

2. In a medium bowl, mix the tamari, hoisin sauce, sriracha, maple syrup, 1 teaspoon cornstarch, and 2 tablespoons water. Stir well to combine.

3. Heat the oil in a large nonstick skillet over medium-high heat. Cook the tofu for about 5 minutes, or until golden brown, stirring regularly.

4. Add the scallions and cook one minute more. Grate the garlic and ginger into the skillet and cook for another 30 seconds.

5. Add the cashews and spinach. Cook for 1 minute, stirring constantly. Add the sauce plus 2 tablespoons water. Mix to combine. Cook for about 3 minutes, or until thickened enough to coat the tofu.

6. For oil-free: Bake the coated tofu at 425F. Grate the ginger and garlic into the sauce before adding. Add scallions with sauce.

ENJOY!

July 12, 2022 by VEGAN RECIPES 0