September 2022

APPLE AND PISTACHIO SALAD

The salad is called Apple and Pistachio Salad and it is very easy to make. You simply mix together the ingredients given below.

Recipe Ingredients:

1 cups chopped kale
1 cup spinach , chopped
1 baby cucumber, diced
1 cup grape tomatoes halved
3 radishes chopped
1 apple chopped
1/4 cup shelled Turkish pistachios
1 tbsp chia seeds
4 red pearl onions , sliced
1/2 cup fresh parsley chopped
1 small avocado, diced
2 tbsp oil
1 tbsp apple cider vinegar
salt & pepper to taste

Mix together on a large plate and Enjoy.

September 18, 2022 by VEGAN RECIPES 0

TERIYAKI FRIED RICE

If you love fried rice, you’ll love this vegan teriyaki fried rice! It’s so delicious and easy to make.

Ingredients:

​Homemade Teriyaki Sauce
1/2 cup low sodium soy sauce*
1/2 cup water
1/3 cup + 1 tbsp sugar
1/2 tsp minced ginger (optional)
1 tsp minced garlic
1 tbsp cornstarch + 2 tbsp room temperature water
*Note: If you have regular soy sauce, feel free to lessen to 1/4 cup and taste as you go since it can get a little salty if using regular soy sauce.

​Method:

1. In a bowl, mix the corn starch and water.

2. Add in the rest of the ingredients and mix well.

3. Pour the mixture into a saucepan and leave to boil, stirring occasionally.

4. Leave to simmer until the sauce thickens from the cornstarch, around 7 minutes.

5. Turn off heat and set aside to use for the fried rice or other dishes. I store mine in a bottle and store it in the refrigerator for future use. Enjoy!

September 17, 2022 by VEGAN RECIPES 0

ONE POT VEGAN MUSHROOM STROGANOFF

This One Pot Vegan Mushroom Stroganoff is a delicious and easy dish to make and can be made in just a few minutes with few simple steps.

Ingredients⁣⁣:

1/2 medium yellow onion, finely⁣⁣
6 garlic cloves, finely minced⁣⁣
10 oz. mushrooms sliced⁣⁣
3 tbsp all-purpose flour⁣⁣
1/2 cup vegan dry white wine (we used a Sauvignon Blanc)⁣⁣
2 tsp fresh thyme (stems removed)⁣⁣
2 tsp tamari (or soy sauce)⁣⁣
2 bay leaves⁣⁣
2 tbsp nutritional yeast⁣⁣
1/2 tsp dijon mustard⁣⁣
4 cups vegan beef broth⁣ (or vegetable broth) ⁣
8 oz. rotini pasta⁣⁣
1/2 cup vegan sour cream
Salt and pepper, to taste⁣⁣
Fresh parsley, finely chopped (for garnish)⁣⁣

Method:

1. In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth . Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent.

2. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.⁣⁣

3. Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.⁣⁣

4. Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.⁣⁣

5. Add in the vegan white wine and mix through. Cook for 1 minute.⁣⁣

6. Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through. Enjoy!

September 16, 2022 by VEGAN RECIPES 0

VEGAN CHILES RELLENOS

Try vegan chiles rellenos! a delicious, meat-free meal. These savory and cheesy appetizers are a great way to show off your culinary skills and impress your friends.

Ingredients:

3 Poblano Peppers
12 oz vegan cheese
2 tomatoes
2 garlic cloves
1/4 onion
2 tbsp avocado oil
1 tbsp cornstarch

Batter:
1 cup and 2 tbsp chickpea flour
1/4 cup cornstarch
1/2 tsp turmeric
1/2 tsp Kala black salt
1 cup water
Pinch of salt

Method.

1. Turn a medium griddle on medium-high heat and roast poblano peppers for about 10 minutes on each side until charred and skin begins to peel.

2. Put steaming hot peppers in a plastic bag and close tightly to allow them to sweat. Leave in bag for 10-15 minutes and then peel the skins using your hands.

3. Using a knife, make a vertical cut from the stem to the tip of the Chile.

4. Fill with vegan cheese, close it back up and secure with 1-2 toothpicks.

Sauce:
Blend tomatoes, onion, cornstarch, garlic, salt and pepper in blender until smooth. Heat a large pan on medium heat and add your “salsa” to the pan, cook until it thickens. Turn off pan and set aside.

Batter:
1. Add all dry ingredients to a mixing bowl and mix well.

2. Add water and incorporate well using a whisk. Whisk well until you create a smooth batter.

3. Heat a medium pan with oil. Dip each pepper into the batter. Hold over batter for a few seconds to let excess batter drip off. Place in hot oil for about 5 minutes on each side until golden crispy.

4. After both sides are golden, place on a plate lined with paper towels to absorb any excess oil.

5. Serve with tomato sauce and a side or beans, yum!

September 16, 2022 by VEGAN RECIPES 0

RED LENTIL STEW BOWL

Red Lentil Stew Bowl is a hearty and comforting dish that is perfect for any weather. The lentils are simmered in a flavorful broth with potatoes and carrots which are served over a bed of fluffy rice.

Ingredients:

2 cups red lentils⠀
400g diced tomatoes ⠀
2 tbsp tomato paste⠀
1 large red capsicum diced ⠀
100g diced onion⠀
1 tbsp garlic paste⠀
1/2 tbsp ginger paste⠀
1 fresh green or red chili sliced⠀
3 cups hot vegetable stock⠀
2 tsp chili powder⠀
1 tsp oregano⠀
1 tsp cumin⠀
1 tbsp smoked paprika⠀
1/8 cup natural sweetener
Salt & Black Pepper to taste⠀

Method:

1. Place all ingredients in pressure cooker, set to 15 minutes cook.

2. Allow pressure to release naturally once completed.⠀

3. Adjust seasonings to taste and add more liquid for a thinner consistency.

4. Serve with basmati, brown rice or quinoa. Soak lentils for a few hours in warm water with 2 tbsp apple cider vinegar, before rinsing and using in the recipe. Not compulsory for red lentils, but you will find it helpful in digestion. Enjoy!

September 15, 2022 by VEGAN RECIPES 0

VEGAN MOZZARELLA PIZZA

Ingredients.

Dairy free mozzarella:⠀
1 cup of cashews.
1 tsp of lemon juice, fresh⠀
2 tbsp nutritional yeast
2 tsp agar powder⠀
2 tsp of tapioca powder⠀
1 tsp of onion powder, 1 tsp of garlic powder, and other spices I have around the kitchen like vegetable cubes (organic)⠀
2 tsp of melted coconut oil
1 cup water

Method:

1. Blend all the ingredients in a blender, scrapping down the sides.⠀

2. Place the thick liquid inside a pot, and simmer and stir continuously until thickened. About 5 minutes. Taste and adjust seasonings if needed.⠀

Pizza crust Ingredients:⠀
3 cups flour
1/4 tsp of active yeast
1 tsp of coconut sugar⠀
3/4 tsp salt
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of dried Italian seasoning
1 tbsp of vegetable stock seasoning
2 tbsp olive oil
1 cup of warm water

Method:

1. Add your yeast to the warm water. Then add sugar. Stir briefly and then leave in a warm place. We left ours unopened in the sun rays inside.⠀

2. Add all your remaining ingredients in a large bowl.⠀

3. Add olive oil and your yeast mixture. Add more flour if too runny or add more water if too doughy. Usually I need to add a bit of flour.⠀

4. Roll out your dough.⠀

5. Keeping an inch away from the dough’s edge, line the circle with the cheese.⠀
Fold the inch you left around the border onwards around the cheese, taking care to tuck or fork it into the crust.⠀

6. Place marinara sauce and your toppings and the remaining cheese on top and bake at 350F for 20 mins. Enjoy!

September 14, 2022 by VEGAN RECIPES 0

CRISPY VEGGIE DUMPLING

Ingredients.

Wrappers
2 cups plain flour
1 tbsp cornflour
pinch salt
2 cups hot water
Filling:
3 tbsp vegetable oil
2 tbsp soy sauce
1 white onion
3 garlic cloves
1 chilli
3 carrots
1 punnet mushrooms, 400g
1 cup cabbage

Method.

1. Prepare wrappers by mixing flour, cornflour and salt in a medium size bowl. Slowly add in hot water until a dough forms. You may not need all of it, or a little extra, depending on your flour. Knead for 3-4 minutes until the dough is smooth and soft. Set aside to rest for 30 mins.

2. Heat up a large frying pan to a medium heat with 1 tbsp oil. Prepare filling by adding onion, garlic, chilli and carrots to a food processor.

3. Shred, dice or chop to very small pieces and add to the pan with the soy sauce. Lightly fry in the pan for 5-10 minutes, until soft and fragrant. Shred the mushrooms and cabbage as before and add to the pan.

4. Cook for a further 10 minutes over a medium heat. Empty filling into a bowl to cool down and wash up frying pan.

5. Grab a piece of dough and roll out to 1-2mm thick. Using a cookie cutter or large glass, cut out circles for wrappers. Sprinkle a little flour on each one and store on a plate until ready to use. Freeze at this point if you won’t be using them all.

6. Fill a small ramekin with water. Dab the edges of your wrapper with a little water. Spoon in 1 heaped tsp of filling per wrapper and carefully fold as desired to seal.

7. Heat frying pan with remaining oil and fry gyoza for 4-5 minutes, until brown at the edges. Serve immediately with chilli oil or soy sauce.

September 13, 2022 by VEGAN RECIPES 0

VEGAN BROCCOLI CHEDDAR SOUP

Ingredients.

2 tbsp vegan butter
1 cup chopped yellow onion
2 cloves garlic, minced
4 cups broccoli, cut into bite-sized pieces
1 carrot, peeled and diced
1 cup vegan cheddar, shredded, plus extra for topping if desired!
3/4 cup vegan cream cheese
1 tbs mellow white miso
2 tbs nutritional yeast
¼ cup all-purpose flour
Salt to taste
3 cups veggie stock
½ tsp dry mustard powder
1 tbs lemon juice
Extra equipment needed:
Immersion blender

Method.

1. Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes.

2. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.

3. Heat a large pot over medium heat, once heated add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes.

4. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Add flour, and cook for another 2 minutes stirring constantly.

5. Add carrots, 3 cups of broccoli, paprika, dry mustard powder, 2 ½ cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.

6. Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth. Enjoy.

September 12, 2022 by VEGAN RECIPES 0

CHICKPEA AND POTATO POT PIE

Ingredients.

Filling:
2 tbl vegan butter
1 cup small diced Yukon gold potatoes
1/2 cup diced carrots
1/2 cup diced celery
1 diced small yellow onion
1 tbls yellow mustard 1/2 tbl poultry seasoning
1 tsp salt, 1/2 tsp pepper
1 cup chickpeas, 1/2 cup frozen peas
3 tbl flour, 1 1/2 cups veggie broth
1/4 cup soy milk
2 sheets of vegan puff pastry

Method.

1. In large sauté pan, melt butter, add onions, carrots, celery, & potatoes, salt/pepper sauté on med heat 15 min till tender.

2. Add chickpeas, peas, mustard, & seasoning, mix until distributed.

3. Add flour, coating all veggies, cook 2 min till flour gets golden.

4. Add stock, keep stirring, sauce will start to thicken, add soy milk, keep stirring, add extra seasoning if desired, simmer 10 min. Then let cool to room temp. Place in fridge for about an hour.

5. On a floured dusted surface, cut puff pastry sheet into 4, repeat with the other sheet. Roll out dough to make squares a bit thinner.

6. Add 1/3 -1/2 cup to one side to form a triangle. Leaving a 1/4 in boarder. Dab boarder with water. Fold the other half of dough over to cover filling. Use times of fork to seal edges and make 2 narrow slits at the top of each turnover, repeat until you use all dough, carefully place on parchment paper.

7. Bake turnover at 400 F 30-35 min. Let cool a bit because the filling will be hot. Enjoy.

September 12, 2022 by VEGAN RECIPES 1

CRISPY TOFU WITH SESAME CUCUMBER SALAD + WASABI AVCADO DRESSING

Ingredients.

Crispy Tofu + Sesame Lime Cucumbers
Serves 2

1 block Extra firm tofu, sliced
1 English cucumber, ribboned with a spiralizer or peeler
1 lime, juiced
1 tsp rice vinegar
1 tsp sesame seeds
1/2 C jasmine rice, cooked

Wasabi Avocado Dressing:
1/2 C unsweetened coconut yogurt
1 ripe avocado
2 tsp wasabi (powdered or fresh, adjust for desired spice)
1” ginger
1 garlic clove
1 tbsp maple syrup
2 tsp rice vinegar
2 limes, zested and juiced
handful of fresh mint

Method.

1. Heat a large cast iron skillet over medium low heat and lightly coat with oil. Add tofu in a single layer and cook without touching for 4-5 minutes.

2. Once tofu wiggles freely and is golden on the underside, flip and repeat. If it’s sticking to the pan it’s not ready to flip!

3. Meanwhile, toss cucumber ribbons with lime juice, rice vinegar, and sesame seeds. Place in a bowl alongside optional rice.

4. Add all ingredients for sauce to a blender and purée until smooth. Adjust lime/maple syrup/wasabi to your liking

5. Add crispy tofu to bowl and drizzle with sauce! Enjoy.

September 10, 2022 by VEGAN RECIPES 0