VEGAN RECIPES

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

Chickpea and Potato Pot Pie – This hearty, comforting, and protein-packed vegan pot pie is the ultimate healthy comfort food! Our recipe is made with a flaky, golden-brown crust and filled with a creamy, savory chickpea and potato filling, this easy one-pot meal is perfect for meal prep, family dinners, and plant-based eating. This is a gluten-free and dairy-free option with wholesome and high-fiber. The recipe is loaded with nutritious vegetables and bold flavors. If you are craving a cozy winter meal or a quick weeknight dinner, this homemade pot pie recipe is a must-try.

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

Cauliflower Steak With Chimichurri

Crispy Cauliflower Steaks with Chimichurri – This flavor-packed, low-carb vegan recipe is the ultimate healthy steak alternative! Perfectly charred and roasted, these thick-cut cauliflower steaks are topped with a fresh, zesty chimichurri sauce for the best gluten-free, keto-friendly meal. Ideal for grilling, roasting, or air frying, this easy plant-based dinner is loaded with bold flavors and wholesome ingredients. Whether you’re looking for a quick weeknight meal, a delicious vegetarian BBQ option, or a nutritious meal prep recipe, these grilled cauliflower steaks are a must-try

Ingredients.

1 small head cauliflower
Chimichurri:
2 cups packed fresh parsley
4 cloves garlic crushed
1 shallot
1 chilli pepper finely diced
the juice from 1/2 lemon
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
1/4 tsp salt
2 tbsp fresh oregano

Method.

1. Turn on the barbecue to medium heat.

2. To cut the cauliflower steaks, remove the leaves from the base of the cauliflower and cut the cauliflower into 4 steaks that are each 1/2 inch thick, being sure to get a portion of the core in each one as this will hold them together.

3. In a food processor combine all of the ingredients for the chimichurri and blitz until smooth.

4. Brush the top side of each cauliflower with a spoonful of the chimichurri sauce and then place the steaks oiled side down on the grill.

5. Close the lid to the barbecue and let the steaks cook for 5 minutes.

6. Brush the top sides of each steak with chimichurri sauce before flipping them over and grilling for another 5 minutes.

7. The steaks should be tender with darkened grill marks on both sides.

8. Serve the cauliflower immediately with the chimichurri evenly spread on top.

September 9, 2022 by VEGAN RECIPES 0

WHOLE WHEAT NOODLES IN COCONUT MILK-PEANUT SAUCE

Ingredients.

For the peanut sauce: ⠀
1 cup unsalted skinned peanuts⠀
5 tbsp. Coconut sugar⠀
1 1⁄2 tsp. dried sriracha ⠀
3 cloves garlic, minced⠀
1 serrano chili, stemmed and chopped finely ⠀
3⁄4 cup coconut milk⠀
1 tbsp. cider vinegar⠀
Salt, to taste ⠀

Method.

1. Heat peanuts in a 12″ skillet over medium heat; cook, stirring, until toasted, about 7 minutes.⠀

Transfer to a food processor, let cool.
⠀
2. Process the peanuts until finely ground. Add sugar, garlic, and chili, process until it is a finely processed. ⠀

3. Transfer this paste to skillet, stir in the coconut milk, sriracha. Heat over medium heat, stirring often, until oil begins to separate from paste, 5 minutes. ⠀

4. Stir in vinegar, salt to taste, and about 1/2- 3⁄4 cup water; simmer until it is of a soupy consistency, about 3 minutes. cool, set aside.⠀

Noodles: ⠀
1 lb linguine⠀
Cook noodles per package instructions, drain (reserve about a cup of the water) set the noodles aside⠀

Veggies Prep:⠀
Veggies (carrots, peppers, cabbage, green onions, broccoli) ⠀
2 tbsp olive⠀
Salt, to taste ⠀
2 cloves of garlic, minced⠀

Other ingredients (to be used in the end)⠀
Fresh cilantro⠀
Juice of 1 lime⠀

Method.

1. In a wide skillet, add olive oil, 2 cloves of garlic, sauté for 30 seconds.⠀

2. Add all the veggies, sprinkle some salt 2-3 tbsp water and cover and cook for 5-7 minutes on medium heat, stirring every 2 minutes in between). The veggies should be done but still have a crunch to them.
⠀
3. Once the veggies are done, transfer to a plate, set aside .⠀

4. To assemble the noodles.⠀

5. Add cooked noodles to the veggies in the skillet, add the peanut sauce, a few spoons at a time, toss well. You may add more sauce if you like. If it appears too thick and creamy, add the reserved pasta/noodles water. Top with chopped cilantro, lime juice.

6. Serve hot. Enjoy!

September 8, 2022 by VEGAN RECIPES 0

WATERMELON FETA SALAD

Makes 6 servings

Ingredients.

1/2 of large watermelon
1 block of vegan feta.vegan feta.
1/2 cup blueberries
1/2 cup strawberries sliced
Handful of fresh mint chopped coarsely


Dressing:
Juice from 1 lemon
1 tsp of agave
2 tbsp of extra virgin olive oil
1/2 tsp salt
1/2 tsp black pepper

Method.

1. Slice the watermelon in 1 inch cubes.

2. Add to the bowl, add the sliced strawberries, blueberries, feta, mint.

3. In a small bowl, combine dressing ingredients mix well. Drizzle the dressing over the watermelon feta salad. Enjoy!

September 7, 2022 by VEGAN RECIPES 0

CREAMY COCONUT CURRY NOODLE SOUP

Serve with limes wedges, cilantro, scallions chopped roasted peanuts.

Ingredients.

4 tbsp olive oil, divided
14 oz. package firm tofu, patted dry, cut into ½” cubes
Kosher salt
1 white onion, thinly sliced
3 cloves garlic, minced
1 piece of ginger, grated
⅓ cup red curry paste
6 cups of any type of vegetable, cut into bite-sized pieces (summer squash, eggplant, green beans, carrots, broccoli, cauliflower, mushrooms)
1 can unsweeten full fall coconut milk
2 cup broth (vegetable, chicken, beef)
8 oz. Vermicelli noodles

Method.

1. Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Cook tofu in a single layer, until both sides are golden brown, about 2 minutes per side. Transfer to a paper towel to drain oil and season with salt.

2. If using seafood or chicken, season protein with salt before cooking, cook until cooked though, remove from skillet and set aside.

3. Heat remaining 2 tbsp oil in a large pot over medium-high heat. Add onion, garlic, grated ginger, and a pinch of salt. Cook until onion is soft and is fragrant, 4 minutes.

4. Mix in curry paste, and cook stirring occasionally, until it is darker in color, 1-2 minutes, Add in vegetables and cook, tossing often until vegetables begin to soften, about 6 minutes.

5. Pour in coconut milk and broth, let simmer for 5-7 minutes, stirring occasionally. Add tofu or protein to curry and stir again to combine. Season with more salt if needed.

For the noodles:

1. Bring a large pot of water to a boil. Cook vermicelli noodles for 3 minutes or according to package directions. Strain in a colander and rinse under cold water to prevent sticking. Set aside.

2. Divide noodles into bowls and pour curry broth over noodles. Top with cilantro, scallions, and chopped peanuts. Serve with lime wedges.


September 6, 2022 by VEGAN RECIPES 0