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Vegan Omelette with Tamari Mushrooms, Mashed Avocado and Cashew cream Cheese!

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Ingredient for the omelette:

5 ounces firm silken tofu (drained and gently patted dry / 5 ounces yields ~3/4 cup)⠀⠀
2 tablespoon hummus⠀⠀
2 large cloves garlic (minced)⠀⠀
2 tablespoon nutritional yeast⠀⠀
Salt and black pepper⠀⠀
1/4 teaspoon paprika⠀⠀
1 tsp cornstarch or arrowroot powder⠀⠀

For the filling: Tamari mushrooms, kale, mashed avocado and cashew cream cheese.⠀⠀
⠀

Method:

1. Preheat oven to 375 degrees F (190 C).

2. Prep veggies, drain and dry tofu, and mince garlic. Set aside. Heat a small-to-medium, oven-safe skillet over medium heat.

3. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.⠀

4. Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 tablespoon at most. Set aside.

5. To the still-warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. Set aside.

6. Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. Spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.

7. Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.

8. Using an oven mitt, Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble! Enjoy!

September 28, 2022 by All Recipes 0

UDON NOODLES WITH BROCCOLI AND BELL PEPPERS

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Ingredients:

3/4 package udon noodles, cooked according to package
1 tsp avocado oil
1/2 onion finely chopped
1.5 bell peppers chopped
Whisk together the sauce in bowl:
1/4 cup tamari
1/4 tsp ground ginger
1 tsp garlic powder
1/2 tablespoon pure cane sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tsp sriracha
Cornstarch slurry: 1 tsp cornstarch + 2 tsp water
Garnish: lots of cilantro, red chili flakes, lime juice

Method:

1. In a large pan, add oil over medium heat. Add onions, cook 5 minutes to soften.

2. Add bell peppers and cook another 3 to 5 minutes until crisp-tender.

3. Push vegetables to the side and add sauce to pan, and let gently bubble to thicken for 1 to 2 minutes.

4. Stir with vegetables and add in noodles, toss to coat noodles in sauce. Serve with garnishes

September 27, 2022 by All Recipes 0

VEGAN TUNA SANDWICH

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Ingredients.

15-ounce cans chickpeas, drained and rinsed
1-2 sheets nori, finely chopped or blended, optional, for a fishy flavor
4 tablespoons dill pickle relish
1/4 cup celery, chopped small
1/4 cup diced red onion, optional
1/2 cup Vegan Mayo
2 tablespoons soy sauce, or tamari for gluten-free
few shakes black pepper
salt, to taste

Method.

1. In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed.

2. If using nori for a fishy flavor: Finely chop 1-2 sheets of nori, or use a blender/food processor to chop it up into very small pieces. I found it easiest to simply chop it up with a sharp knife on a cutting board.

3. To the bowl with the chickpeas, add the nori, pickle relish, celery, onion, mayo, soy sauce and black pepper. Stir well to combine and add salt, to taste.

4. Cover and place in the refrigerator for at least 30 minutes if you can, to let it get cold and let the flavors come together. You can also enjoy it right away.

5. Serve on sandwiches, with crackers, on salads on make a tuna melt with some vegan cheese. Enjoy!

6. Leftovers: Keep chickpea tuna in a covered container in the refrigerator for 4 days.

NOTES

1. If you don’t want any fishy flavor, just leave out the nori. I like it both ways!

2. For gluten free, use tamari instead of soy sauce.

3. Nutritional information is for the vegan tuna only, not including bread or whatever you serve it with.

4. For vegan tuna melts, spread vegan butter on two slices of bread. Add some tuna and a slice of vegan cheese, then pan fry until warm.

September 26, 2022 by All Recipes 0

FLAVOR-PACKED VEGAN MEATBALLS

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Ingredients:

2 large (400 g) peeled potatoes or sweet potatoes
1 tablespoon of oil
2/3 cup (100 g) chopped onions
2 medium (100 g) celery stalks, chopped
3 cloves of minced garlic
1/2 tbsp of onion powder
3/4 tsp sea salt
1/2 tsp of cumin seeds
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/3 tsp red pepper flakes
black pepper to taste
1 tbsp soy sauce tamari or coconut aminos
1 tbsp of balsamic vinegar
2 (15-ounce) cans of black beans or kidney beans, about 500 g, drained and rinsed
1/2 cup (60 g) walnuts chopped or sunflower seeds for the nut-free version
1 cup (90 g) oats preferably instant oats (*see notes)
2 tbsp (60 g) tomato paste

Method:

1. Chop the potatoes, transfer them to the pot with the salted water and bring to a boil. Cook over medium heat for about 15 minutes or until tender, then strain. Transfer back to the pot and mash with a potato masher (do not use a food processor or blender).

2. Time to preheat the oven to 375 degrees F (190 degrees C).

3. Meanwhile, heat 1 tablespoon of oil in a pan or skillet over medium heat and add the chopped onion. Fry for about 3 minutes, then add the garlic, celery, all the spices, soy sauce and balsamic vinegar and fry for another 3-5 minutes. Stir occasionally. Add the beans and after a minute turn off the heat.

4. Transfer the bean/vegetable mixture to the pot with the mashed potatoes and add the tomato paste, oats and chopped walnuts. Then use a potato masher or your hands to put everything together.

5. Line an 8-inch or 9-inch loaf pan with parchment paper (including a ledge) and place the meatloaf mixture in the pan. Press firmly.

6. Bake the vegan loaf for 40-50 minutes, then remove it from the oven and let it rest for at least 15 minutes before removing it from the mold to prevent it from falling apart.

7. These meatless meatballs need time to harden. When you first remove it from the pan, it will still be soft to the touch. For best results, refrigerate for at least three hours (or even overnight) before serving. Read the recipe notes for more ways to get a firmer loaf.

8. Serve with mushroom sauce, maple tomato sauce, or gravy. I have included the mushroom sauce and glaze recipe in the recipe notes below.

NOTES:

Oats: You can use buckwheat flour, panko breadcrumbs or regular breadcrumbs (gluten-free if needed) instead of oats.

I recommend that you taste the prepared meatball mixture before cooking and adjust the seasonings if necessary.

Be sure to line the loaf tray with the parchment paper, including one tab. This will make it easier to remove the nut while it’s still hot and not too stiff.

September 25, 2022 by All Recipes 0

VEGAN CAULIFLOWER GYROS

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Ingredients:

849 g frozen cauliflower florets
3 garlic cloves, minced
juice of large lemon
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp oregano
1 tsp onion powder
1 tsp ground cumin
1 tsp dried rosemary
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
1/2 tsp ground coriander
pinch cayenne pepper, optional

Gyro Fixings:
6 flatbreads
vegan tzatziki
cherry tomatoes, sliced
1/2 cucumber, sliced
1/2 small red onion, finely sliced
1/4 cup flat parsley or dill, roughly chopped
pitted olives

Method:

1. Defrost the cauliflower overnight in the fridge or a few hours at room temperature. Cut up any larger pieces so that the florets are all roughly the same size for even cooking. Drain the cauliflower and dry it as much as possible.

2. Place in a large bowl. In a small bowl, whisk together the ingredients for the marinade. Pour the marinade over the cauliflower and toss. Cover and marinate for a minimum of 30 minutes, but a few hours is best.

3. Preheat the oven to 425°F. Lightly oil a large baking sheet, or line it with parchment paper. Spread the cauliflower out on baking sheet, ensuring there’s space between each floret. Once the oven has preheated completely, place the cauliflower on a middle rack and roast for 25-35 minutes, tossing once half way through. Prep toppings and tzatziki.

4. Warm the flat-breads by wrapping them in foil and placing them in the oven during the last few minutes of roasting the cauliflower. Layer the cauliflower, tzatziki, veggies and olives down the middle of a warm flatbread. Fold the sides of the flatbread over the fillings. Serve immediately.

September 24, 2022 by All Recipes 0

RAINBOW RAW AND ROASTED SALAD

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Prep: 10 Mins
Cook: 25 Mins
Serves: 3

Ingredients:

1 lb asparagus
7 each sweet baby bell peppers
5 cups greens of choice
1 pint cherry tomatoes
4 each persian cucumbers
1/2 bunch fresh dill
2 each sliced avocado
1/2 cup pumpkin seeds
2 each lemons squeezed
2 tsp extra virgin olive oil
1 ea salt and pepper to taste

Method:

1. Roast 1 lb asparagus toss in a couple drops of oil and place on a sheet pan for 15-20 minutes at 400 with 7 small sweet baby peppers whole.

2. Once cooked season with a squeezed half a lemon and a sprinkle of salt. Wash and chop greens and red cabbage for the base of the salad.

3. Chop tomatoes, cucumbers and herbs to top the greens.

4. De stem the roasted peppers and chop. Cut asparagus in thirds and add to salad. Add ripe avocado and seeds.

5. Squeeze lemon on top, fresh ground pepper and a drizzle of olive oil or your fave dressing. Enjoy.

September 24, 2022 by All Recipes 0

CREAMY VEGAN PASTA WITH AIR FRYER TOFU

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Serves 3

Ingredients:

8 ounces dry pasta
1 medium head broccoli, cut into bite-size florets (about 2 ½ cups)
½ packet extra-firm tofu, pressed, cut into ¾-inch cubes
½ tbsp tamari
2 tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt to taste
½ tsp sesame or neutral flavored oil

For the sauce:
3 tbsp olive oil
2 tbsp whole-wheat pastry or all-purpose flour
2 cups unsweetened nondairy milk
1 tbsp white miso, dissolved in 1 tablespoon water
Dash of garlic powder
Dash of onion powder
Salt and freshly ground black pepper to taste

Method:

1. Cook the pasta according to packet directions until al dente.

2. Steam the broccoli florets with a tight fitting lid for about 3 minutes, or until just tender.

3. Transfer the tofu to a medium bowl. Add the tamari. Toss to combine. Add the cornstarch, garlic powder, onion powder, paprika, salt, and oil.

4. Toss until the tofu is evenly coated. Air fry in a single layer at 400ºF for 10 minutes. Toss and cook for about 2 minutes more, or until crispy.

5. Heat the olive oil in a large nonstick skillet over medium heat. Add the flour and whisk vigorously for 1 minute, or until fully incorporated. Add the nondairy milk and stir to combine.

6. Add the dissolved miso and cook over medium-low heat for about 5 minutes, or until the sauce is thickened to the desired consistency, stirring constantly. Mix in garlic powder, onion powder, salt, and pepper.

7. Mix in the tofu and broccoli. Add the desired amount of pasta. Serve immediately.

7. Mix in the tofu and broccoli. Add the desired amount of pasta. Serve immediately.

September 22, 2022 by All Recipes 0

TOFU AND MUSHROOM CHEEZY FLORENTINE

tofu and mushroom cheezy florentine

There are dinners you make because something needs to be on the table. And then there are dinners like this Tofu and Mushroom Cheezy Florentine — the kind that comes together in one pan, bubbling with a creamy, cheesy spinach sauce studded with golden mushrooms and tender tofu, deeply savory and satisfying enough to make anyone forget there is no dairy or eggs anywhere in the dish. This is that dinner. The one that turns a handful of simple ingredients into something that tastes genuinely indulgent. The one that gets requested again before the leftovers are even finished.

Florentine, in classical cooking, refers to dishes prepared with spinach, often bound in a rich, creamy sauce. This plant-based version combines that beloved spinach and cream pairing with seared mushrooms and pan-fried tofu, all brought together in a cashew-based cheese sauce that thickens beautifully and coats every component in deeply savory richness.

What makes this dish so outstanding is the layering of textures and flavors — crisp-edged tofu, deeply golden mushrooms, and silky wilted spinach all bound together in a sauce that tastes remarkably close to a classic cream and cheese florentine, without a trace of dairy.

This recipe is 100% vegan, naturally gluten-free, ready in about 35 minutes, and absolutely wonderful served over rice, pasta, or simply with crusty bread to soak up every bit of the sauce.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins25 mins35 mins4~340 kcal

Ingredients

For the Tofu and Mushrooms

  • 400g firm or extra firm tofu, pressed and cubed
  • 250g mushrooms (cremini or button), sliced
  • 2 tbsp olive oil, divided
  • 1 tsp soy sauce
  • Salt and black pepper to taste

For the Cheezy Florentine Sauce

  • 1 cup (130g) raw cashews, soaked in boiling water for 20 minutes then drained
  • 1½ cups (360ml) vegetable broth
  • 4 tbsp nutritional yeast
  • 4 cloves garlic, minced
  • 1 tbsp lemon juice
  • ½ tsp onion powder
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp white pepper

For the Spinach

  • 5 cups (150g) fresh spinach, roughly chopped
  • 1 small onion, finely diced

Optional Add-ins

  • ¼ tsp chili flakes for gentle heat
  • ½ cup (60g) shredded vegan mozzarella stirred in at the end
  • Sun-dried tomatoes, chopped

To Serve

  • Crusty bread
  • Steamed rice or pasta
  • Fresh parsley, chopped

Instructions

  1. Press and cube the tofu. Press the tofu for at least 10 minutes to remove excess water, then cut into 2cm cubes.
  2. Sear the tofu. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden on most sides. Drizzle with soy sauce in the final minute of cooking. Remove and set aside.
  3. Sear the mushrooms. In the same pan, heat the remaining oil and add the mushrooms in a single layer. Sear undisturbed for 2–3 minutes before stirring, then continue cooking for another 2–3 minutes until deeply golden. Season with salt and pepper and remove from the pan.
  4. Cook the onion and spinach. Add the diced onion to the pan and cook for 3–4 minutes until softened. Add the spinach in batches, stirring until wilted, about 2–3 minutes total.
  5. Make the cheese sauce. Blend the drained cashews, vegetable broth, nutritional yeast, garlic, lemon juice, onion powder, nutmeg, salt, and white pepper until completely smooth.
  6. Combine everything. Pour the cashew sauce into the pan with the spinach and onion. Add the seared mushrooms and tofu back to the pan. Stir gently to combine and simmer for 4–5 minutes until the sauce has thickened slightly and everything is heated through.
  7. Serve immediately. Garnish with fresh parsley and serve hot over rice, pasta, or with crusty bread.

Pro Tips

  • Press the tofu thoroughly before cooking to ensure it sears properly rather than steaming in the pan.
  • Sear the tofu and mushrooms separately to give each enough space to brown properly.
  • Blend the cashew sauce until completely smooth for the silkiest texture.
  • Taste and adjust seasoning generously, as the sauce needs to flavor the entire dish.

Why This Combination Works

Tofu provides protein and a satisfying bite once properly seared, mushrooms contribute deep umami richness, and spinach adds the classic florentine character along with color and nutrients. Bound together in a rich cashew cheese sauce, these components create a dish that is balanced in texture and deeply satisfying in flavor.

Flavor Variations

  • Florentine Pasta Bake: Toss the finished dish with cooked pasta and bake with a breadcrumb topping for a baked pasta version.
  • Spicy Florentine: Add chili flakes or a diced jalapeño for gentle heat throughout.
  • Mushroom Lovers Version: Double the mushrooms and use a mix of varieties for extra depth.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~340 kcal18g18g5g22g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the sauce has thickened too much.
  • Freezer: Freezes reasonably well for up to 2 months, though the tofu texture softens slightly after thawing.

Frequently Asked Questions

Can I use a different protein instead of tofu?

Yes — tempeh or chickpeas can be substituted for a different texture and flavor.

Can I make this without a blender?

Yes — use store-bought vegan cream cheese thinned with broth and seasoned with the same garlic and nutritional yeast as an alternative base.

Can I add pasta directly into this dish?

Yes — toss cooked pasta directly into the finished sauce for a complete one-pan meal.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more comforting vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 20, 2022 by All Recipes Dinner 2

GLAZED MUSHROOMS WITH SESAME SEEDS

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Ingredients:

300g mushrooms
1 tbsp olive oil
1 large diced onion
3 cloves garlic, minced
1/4 cup soy sauce or tamari
2 tbsp tomato paste
2 tbsp rice vinegar
1 tbsp maple syrup
1/2 cup water
1 tbsp cornstarch
1/4 cup sesame seeds

Method:

1. Cook the mushrooms in a saucepan for 8-10 minutes, then drain and rinse. Meanwhile, heat the olive oil in a different pan and cook the onion and garlic for 5-7 minutes, until softened.

2 Make the sauce by whisking together the soy sauce, tomato paste, rice vinegar and maple syrup.

3. In a different bowl, mix the cornstarch and water. Add the mushrooms to the pan with the onion, stir, then add the sauce and cornstarch slurry.

4. When the sauce thickens, add the sesame seeds. Enjoy

September 19, 2022 by All Recipes 0

APPLE AND PISTACHIO SALAD

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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 All Recipes 0