VEGAN RECIPES

VEGAN TUNA SANDWICH

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 VEGAN RECIPES 0

FLAVOR-PACKED VEGAN MEATBALLS

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 VEGAN RECIPES 0

VEGAN CAULIFLOWER GYROS

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 VEGAN RECIPES 0

RAINBOW RAW AND ROASTED SALAD

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 VEGAN RECIPES 0

CREAMY VEGAN PASTA WITH AIR FRYER TOFU

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 VEGAN RECIPES 0

GLAZED MUSHROOMS WITH SESAME SEEDS

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 VEGAN RECIPES 0

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