VEGAN RECIPES

Sweet Potato, Red Pepper & Red Lentil Soup

Ingredients.

  • 300g sweet potato, diced⁣
  • 3 garlic cloves, sliced⁣
  • 1 onion, diced⁣
  • 2 red peppers, diced⁣
  • 4 large plum/vine tomatoes, diced⁣
  • 70g lentils⁣
  • ½ tbsp basil⁣
  • 1 tsp oregano⁣
  • ¼ or ½ tsp cayenne pepper (depending on how much heat you like)⁣

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Method.

1. Heat 1 tbsp of olive oil in a saucepan and fry the garlic and onion on a low heat until softened. Season with a little salt and black pepper.⁣

2. Add the red pepper and tomatoes and fry on a medium heat until softened, around 5 mins, stirring frequently.⁣

3. Add the basil, oregano and cayenne and cook for 1 minute.⁣

4. Add sweet potato, red lentils and 1.5 litres of vegetable stock. Bring to the boil then reduce to a simmer for 30 minutes.⁣

5. Remove the pan from the heat and use a hand blender to blend until smooth

To make the croutons:⁣

Chop bread into cubes then fry in olive oil and salt & pepper until crispy. Enjoy.

Air Fried carrot ‘bacon’

Ingredients

  • 1 tablespoon maple syrup
  • 2 tablespoon soy sauce
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 medium carrots
  • cooking spray

Instructions

1. Make marinade by combining maple syrup, soy sauce and spices together in a small bowl

2. Use a mandolin or a vegetable peeler to cut carrots into long thin strips.

3. Place carrot strips into a container and pour over marinade. Leave to marinade for 15 minutes.

4. Preheat air fryer to 380 degrees F, air fryer setting, and spray basket with cooking oil.

5. Place carrot strips in a single layer and cook for 3 minutes, then flip over and cook for another 2 minutes or until crispy. Repeat with remaining carrot strips.

Plate, serve, and enjoy!

VEGAN MUSHROOM STROGANOFF

Ingredients:

  • 1 onion diced
  • 2-3 garlic cloves minced
  • 1 tbsp vegetable oil
  • 11 oz fresh mushrooms sliced
  • 4 tbsp white wine (optional)
  • 1 tbsp tamari or soy sauce
  • 3/4 cup vegetable broth or water
  • 3/4 cup plant-based milk or cream
  • 2 tbsp cornstarch
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • A pinch of red pepper flakes
  • Salt & black pepper to taste
  • 1 tbsp nutritional yeast flakes (optional)
  • Fresh thyme leaves and/or parsley (and/or tarragon) chopped
  • Serve with brown rice or pasta of choice
  • US Customary – Metric

Instructions:

1. Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.

2. Now add the mushrooms and fry over medium heat for about 5 minutes.

3. Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that’s optional! Bring to a boil.

4. Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.

5. Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.

6. Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes! Enjoy!

Instant Pot Vegan Wild Rice and Mushroom Soup

Ingredients

  • 2 tablespoon vegan butter
  • 1 onion, diced
  • 4 garlic cloves
  • 400 g (1 lb) mushrooms (closed cup, Forestiere or chestnut)
  • 30 g (1 ounce) porcini mushrooms, rehydrated (reserve the water)
  • 1 medium carrot
  • 2-3 celery sticks
  • Fresh thyme, 2 sprigs, minced
  • Fresh rosemary, 1 sprig, minced
  • 2 bay leaves
  • 150 g (1 cup) wild rice mix
  • 1 liter (4 cups) vegetable stock
  • 200 ml (1 cup) coconut milk
  • Baby spinach, 2 handfuls

Instructions

1. Set your pressure cooker to Saute function and add the butter. When it’s melted, add the onions and cook for 1-2 minutes until they soften.


2. Add the mixed mushrooms and garlic and saute for 4-5 minutes until they reduce in size. Add the rehydrated porcini mushrooms and continue to cook for another minute.
Next, add the thyme, rosemary, and bay leaf to the pot and cook for 30 seconds until fragrant. Add the rice and cook for 1-2 minutes, stirring often. Deglaze with some of the water you used to rehydrate the porcini mushrooms in.


3. Add the carrots and celery to the pot together with the vegetable stock. Give it a good stir and season with salt and freshly ground black pepper.


4. Set the pressure cooker to High for 25 minutes and quick release.


5. Stir in the coconut milk and add the spinach to the pot. Close the lid for 1-2 minutes to allow the spinach to wilt. Season to taste and serve with crusty bread and topped with some vegan parmesan if you like.

SIMPLY DELICIOUS VEGAN ROASTED POTATO SALAD

Ingredients

2-3 pounds Yukon gold potatoes, cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped celery
1 tablespoon sweet relish
1 green onion, chopped
Creamy Garlic Herb Sauce
1/2 cup vegan mayonnaise
1 tsp lemon juice
3 garlic cloves, minced
1 tsp dried dill
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika (Can also use paprika)
1 Tbsp apple cider vinegar
1 tsp maple syrup

Method.

1. Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes (skin on or off) to baking sheet and drizzle with olive oil and season with salt + black pepper.

2. Toss everything to coat potatoes. Bake for 30-35 minutes or until potatoes are golden and tender once tested with a knife.


3. Make the garlic herb sauce. In a bowl, add together all ingredients, whisking until smooth and combined. Adjust taste and seasonings based on preference.


4. Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add Garlic Herb sauce and toss everything together until potatoes are fully coated.

5. Add in the chopped celery, sweet relish, and green onions, tossing everything together again. Serve immediately or store tightly sealed in the refrigerator until ready to serve





HOMEMADE VEGAN PIZZA

Ingredients.

Dough
3 cups flour (360g)
1 packet of yeast
1 tbsp sugar
1 1/2 tbsp olive oil
1 cup warm water
1/2 tsp salt
Vegan Cheese
1/2 cauliflower (375g)
3.5 tbsp tapioca flour
1 tbsp nutritional yeast
1-2 tsp salt
*add salt to taste preferences
1/2-1 cup non-dairy milk, unsweetened and no flavor (I used 3/4 cup)
Pizza Sauce
3/4 cup tomato sauce
1/4 tsp garlic powder
1/4 tsp parsley
1/4 oregano
A pinch red pepper flakes

Method.

1. Warm the water up to 110-115F (43-46C). I usually put it in the microwave for about 30 seconds and that is good. You can use a thermometer to check or I test it with my finger for the temperature of a very hot bath.


2. Pour the sugar and yeast packet int the water and set it aside for 10 minutes. The yeast will get foamy and start to smell.


3. Sift in 1/2 the flour and salt into a big bowl. I like to add the flour in halves so I do not add too much. Some days you may need more or less flour.


Add the olive oil and activated yeast in. Begin to gently mix. Continuously adding in the rest of the flour and mixing. The dough should look somewhat sticky.


4. With clean hands and a clean, floured surface begin to knead the dough. You will only knead it for about a minute. If you find the dough is too sticky add a little extra flour. If it seems too dry add a little extra water. Dough should be smooth and soft.
Form the dough into a ball. Place into an oiled bowl. Cover with a dish towel and set it aside for at least 30 minutes or until it has doubled in size.


5. While the dough rises, cut the cauliflower into small chunks. Boil on the stove until fork tender.


6. Drain the cooked cauliflower and the rest of the cheese ingredients to a high speed blender. Start with 1/2 cup of non-dairy milk and add more as needed. The less non-dairy milk you can use the better

VEGAN SAUSAGE AND BUTTERNUT SQUASH SOUP

Ingredients.

1 med butternut squash approx 3lbs
1 small head of garlic, 2 tbl butter
1 lb vegan sausage links roughly crumbled using hands or back of fork (casings removed)
1 small onion sliced into half moons (approx 1 1/2 cups)
small red potatoes sliced (approx 1 cup)
1 large carrot cut into matchsticks (approx 1 cup)
2 cups no ch’kn broth (sub veggie broth)
1 tsp celery seeds, 1/2 tsp nutmeg
1/2 tsp curry powder, s/p to taste
1/2 cup non-dairy cream cheese (room temp)
1/2- 1 cup non dairy milk

Method.

1. To Roast Butternut Squash: slice in half using a sharp knife, scoop out seeds & stringy fibers, cut off the head of garlic, brush squash with olive oil & inside cavity. Place garlic head cut side down inside one of the cavities. Season with s/p. Place on baking tray & roast in preheated oven at 400 F till caramelized & fork can easily pierce through depth (approx 60-80 min). Let cool. Skin should peel off easily.

2. In a blender, combine squash & squeeze garlic from its skin into mixer. Add 1/2 cup of broth. Blend till smooth.

3. For Sausage: in a large pot or dutch oven: heat 1 tbl butter on med heat. Add sausage to pan, cook till browned (approx 10 min). Set aside

4. In the same pot over med heat, add the remaining butter, when warmed add onion, carrots, & potatoes, season s/p. Cook 8-10 min till onion is soft & golden. Scraping up any brown bits from sausage for added flavor. Add 1 tbl water if it pot gets to dry.

5. Next, add puréed squash, seasonings, & remaining 2 1/2 cups broth, making sure veggies are covered with liquid. Bring to a boil, then simmer on med/low heat covered 20-30 min till carrots are tender & flavors meld. Mix occasionally

6. Turn off heat, add cream cheese, mix till combined. Add milk to achieve desired consistency.

7. Serve Soup with sausage crumbles on top. Enjoy!!!

BALSAMIC MUSHROOM PASTA

Ingredients.

1 cup Pasta (of your choice)
200 grams Mushrooms
2 tbsp Olive oil (extra virgin)
1 1/2 tbsp Garlic (crushed)
1/4 cup Balsamic vinegar
1/2 cup Whipping cream
2 tbsp Parmesan cheese (grated)
salt & pepper

Method.

1. Boil the pasta as per the package instructions.

2. Slice the mushrooms as shown in the blog post.

3. Heat olive oil in a pan and add mushrooms and garlic to it. Sauté for about 2-3 minutes on medium low heat until the mushrooms are cooked and start turning brown.

4. Add the balsamic vinegar to the mushrooms and let this cook on low flame until the vinegar is reduced.

5. Once the vinegar is completely reduced, add the whipping cream and mix everything. Let this cook (and come together) for not more than a minute.

6. Add the boiled pasta, salt & pepper, thyme and cook this for another minute or two max and turn off the heat.

7, Sprinkle some parmesan cheese and serve hot.

CINNAMON APPLE CRISP IN A MUG

Ingredients.

Crisp Topping:
1/4 cup gluten-free old-fashioned oats
1 tablespoon gluten-free oat flour
1 tablespoon coconut sugar (or maple sugar, maple syrup, brown sugar)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon vegan butter, softened but not melted*

Apple Filling:
1 medium apple, diced
1 teaspoon vegan butter, melted
1 teaspoon coconut sugar (maple sugar or brown sugar)
1/2 teaspoon cinnamon
1 teaspoon gluten-free oat flour

For Serving:
dairy-free vanilla ice cream

Method.

1. Make the crisp topping first. In a bowl, stir together the oats, oat flour, coconut sugar, cinnamon, and nutmeg, then cut in the butter with a fork until well combined. Set aside.

2. Next, wash and dice the apple and add it to a separate bowl with the melted butter, coconut sugar, cinnamon, and oat flour. Stir to combine and then spoon half of the apple mixture to the bottom of a large mug.

3. Spoon half of the crisp topping over the apples, then add the rest of the apples on top of the crisp layer and finish with the rest of the crisp layer on top. Microwave for 4 minutes. Allow it to cool slightly and then top with dairy-free vanilla ice cream! Enjoy.

STICKY SESAME CAULIFLOWER AND SEASONED VEGETABLES

Ingredients.

Cauliflower:
1 large head cauliflower
3/4 cups oat flour (or regular flour)
1/2 cup arrowroot (or corn starch)
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1 tsp garlic powder
3/4 cup unsweetened non-dairy milk+ two teaspoons apple cider vinegar (mixed)

Sesame Sauce:
1 tbsp toasted sesame oil
1 tbsp olive oil
4 cloves garlic, minced
1 tsp fresh ginger grated
¼ cup maple syrup
⅓ cup low sodium soy sauce
1 tbsp rice vinegar
1 tsp chili garlic sauce (or sriracha)
1/2 tbsp arrowroot starch
1 tbsp cold water

Method.

1. Preheat the oven to 425F.

2. In a large bowl, whisk together the flour, arrowroot starch, garlic powder, onion powder, salt and non-dairy milk/ACV. Be sure to mix until no clumps remain and it looks like batter.

3. Add the cauliflower florets into the bowl and thoroughly mix to coat all of the pieces.

4. Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.

5. To prepare the sauce: In a bowl, whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce(or sriracha) —then set aside.

6. Add minced garlic to a sauté pan with olive oil. Sauté for until lightly golden brown.

7. Add prepared sauce into pan and let simmer over low heat.

8. In a small bowl, whisk together the arrowroot powder and cold water. Pour into the pot with the sauce.

9. Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once it thickens, remove from heat.

10. When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. Once coated add cauliflower back into baking sheet with lined parchment paper and put back in the oven for 5 minutes to crisp up