VEGAN RECIPES

ROASTED RAINBOW CARROTS HUMMUS

Perfect For A Quick And Easy Snack!

Ingredients.

3 medium sized carrots (I used rainbow carrots)
11/2 cups cooked chickpeas (preferably skin removed for a smoother consistency)
1/2 cup tahini
4 tbsp extra virgin olive oil plus 1 tbsp for roasting the carrots, divided
2 cloves of garlic
3-4 tbsp lemon juice (according to taste)
1/2 tsp ground cumin
1 tsp ground cayenne
Salt, to taste

Method.

1. Wash the carrots and dice them into smaller pieces.

2. Heat a cast iron skillet to medium and add about a tbsp of EVOO.

3. Add the carrots to the skillet, sprinkle some salt, and sauté them until they are cooked through and tender. You may cover the skillet to make the carrots cook faster and evenly. This takes about 15-20 minutes. Set aside.

4. In a food processor or blender, combine the chickpeas, tahini, garlic, lemon juice, cumin, cayenne, and salt.

5. Process until smooth and creamy. Add 2 tbsp olive oil and continue to blend. Add the roasted carrots and continue processing. You may add a tablespoon of ice cold water at a time to blend easily and to achieve the right consistency. Check for seasoning.

6. Add the remaining olive oil. Serve with chips or toasted flatbrea. Enjoy

September 6, 2022 by VEGAN RECIPES 0

SPICY STEAMED DUMPLINGS

Ingredients.

2 lbs of bok choy, washed and julienned
1 package of wonton/dumpling wrapper
1 box of firm tofu, drained & mashed
¼ cup of saute mushrooms
1 tbsp black bean sauce
1 tbsp corn starch
salt to taste

Spicy sauce (whisk all ingredients in a bowl until sugar dissolves):
2 tbsp soy sauce
2 tbsp chili oil with chili crumbs
1 tbsp sesame oil
1 tsp Chinese black vinegar
1 tsp grated ginger
1 tsp sugar
Oil

Method.

1. Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage salt into veggies.

2. Set aside for 15-20mins. In a heated pan with 1 tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, set aside and pan fry mashed tofu for 2 minutes (or until brown), season with salt.

3. Place both ingredients in a big bowl.

4. Using a cheesecloth or just with your palms, squeeze as much liquid out as possible from your bok choy. Add tofu mixture, cornstarch, combine well & season if needed.

5. Place a dollop of mixture in the middle of your wrapper, moisten side with water and pleat to seal. Place wontons on a steamer basket and steam for 15mins in high heat.

6. Remove and serve warm with spicy sauce. You can serve sauce on the side or as pictured and enjoy.

September 4, 2022 by VEGAN RECIPES 1

Vegan Bibimbap

Try this Korean recipes. The bowl is filled with different veggie side dishes served with some rice and gochujang (red chili paste)

Ingredients.

1 zucchini, cut into half moons
1 large carrot, shredded
1 cup beansprouts
8 oz shiitake mushrooms, thinly sliced
2 cup chopped napa cabbage
1 cup packed spinach leaves
2 scallions, chopped
1/2 block extra firm tofu
1/2 block silken tofu
1/2 tsp turmeric powder
1/2 tsp garlic powder
1 tbsp nutritional yeast
Sesame oil, salt, rice vinegar, tamari/soy sauce, and coconut amino for cooking
Gochujang for serving

Method.

Cook the rice according to package instruction.

In a large pan, heat a drizzle of oil, sauté half of the chopped scallions till aromatic, add the tofu and break it into smaller pieces with your spatula, season with turmeric, garlic powder, nutritional yeast, stir to combine evenly, add a pinch of salt to taste.

​Cut and prep the vegetables, sauté cabbages, carrots, zucchini, and shiitake mushrooms separately, season with salt, tamari/soy sauce and coconut amino to taste, finish by sprinkling on some sesame seeds and chopped scallions.

Bring a large pot of water to boil, blanch the spinach and beansprouts separately, each for about one minute, then run them under cold water to stop the cooking, toss each vegetable with some sesame oil, rice vinegar, and tamari/soy sauce to taste.

​Assemble the bowl, top with a dollop of gochujang. Enjoy.

September 3, 2022 by VEGAN RECIPES 0

Vegan Orange Tofu

Make this for your noodle bowl, rice bowls and even vegan poke bowls!

Ingredients.

​1/2 cup freshly squeezed orange juice
1 tbsp tamari or soy sauce
1 tbsp agave or maple syrup
1 tbsp rice wine vinegar
1 clove garlic, minced
1/8 tsp freshly grated ginger
1 tbsp orange zest pinch or two chilli flakes
1 tbsp cornstarch + 1 tbsp water (mixed together separately before adding to sauce)
Tofu: 1 block extra firm tofu cornstarch (corn flour)

Method.

1. For a more chicken-like texture, freeze tofu in its liquid, thaw out again and squeeze out any excess liquid.

2. Break into pieces and coat generously in cornflour. Fill a small bowl with cornflour and roll each piece of tofu around in it to make sure it’s thoroughly coated.

3. Shallow tofu fry at medium heat in a non-stick pan with your frying oil of choice.

4. Turn pieces until they are golden and crispy on all sides. While tofu is frying, prepare your sauce by mixing all ingredients and heating in a saucepan until it starts to thicken.

5. Pour into pan of tofu and stir together until all pieces are coated in the orange sauce. serve with rice or noodles and your favourite veg, and garnish with green onions, toasted sesame seeds, and orange zest! Enjoy.

September 1, 2022 by VEGAN RECIPES 2

VEGAN HUNGARIAN CHICKPEA TEMPEH PAPRIKASH

Serve it with your fave pasta and salad.

Ingredients.

1 tbsp avocado oil
1 tsp cayenne (optional)
1 tsp sea salt
​2 cups cooked chickpeas
1 block tempeh, cubed
1 large onion, chopped
3 medium cloves garlic, minced
1 can full fat coconut milk
⅓ cup crushed tomatoes
2 heaping tbsp tomato paste
2 tbsp sweet paprika

Method.

1. In a pot heat up the oil then add the onion and cook until translucent and golden at the edges, ~5 minutes.

2. Add the tempeh and garlic and cook 3 mins, stirring regularly to prevent burning.
Add the tomato paste and stir for 1 minute then add the chickpeas, coconut milk, crushed tomatoes, paprika, cayenne and sea salt. Stir, cover and simmer for 9-10 minutes then remove from heat.

3. Serve topped with fresh thyme (optional) with your choice of pasta and side veg. Enjoy!

August 31, 2022 by VEGAN RECIPES 0

ROASTED RED PEPPER AND CHERRY TOMATO FETTUCCINE

Ingredients.

1 tbsp nutritional yeast (optional)
1/2 tsp sea salt
black pepper, to taste
1 red chilli pepper (or a few pinches chilli flakes)
2 cloves garlic
1/2 cup cashews
​2 red bell peppers
250g cherry tomatoes
1/4 cup water
1 tbsp extra virgin olive oil
1 tsp white wine vinegar
250g fettuccine noodles (gluten-free or wheat)
fresh basil, to garnish

Method.

1. Deseed bell peppers and cut into quarters. slice cherry tomatoes in half. peel garlic.

2. Line a baking tray with parchment paper and place bell pepper, tomatoes, chilli pepper (whole), and garlic onto it. drizzle everything with olive oil and sprinkle with a little sea salt. roast for 1 hour at 150 C/300 F/gas 2-3.

3. Soak cashews in boiling water for at least 20 minutes until softened. drain before using.
remove veg from oven and set aside some tomatoes to garnish the dish to a blender or food processor, combine the rest of the tomatoes, along with bell pepper and garlic.

4. Scoop out the inside of the chilli pepper and use as much or as little as you’d prefer, depending on your spice tolerance.

5. Add cashews, water, olive oil, white wine vinegar, nutritional yeast, and sea salt and blend until smooth. season with pepper to taste.

6. Cook fettuccine to al dente, according to instructions on the package. before draining, reserve some of the pasta water, about 1/2 cup (you won’t need to use it all).

7. Drain pasta and transfer back to pot. pour in sauce and stir together well over low heat until noodles are completely coated. add a little pasta water to keep it nice and saucy, 1 or 2 tbsp at a time.

8. Serve up and top with the rest of the roasted cherry tomatoes as well as some fresh basil leaves. drizzle with a little more olive oil, some cracked black pepper, and enjoy!

August 30, 2022 by VEGAN RECIPES 0

COZY VEGAN CHILI

​Serves 8-10

Ingredients.

1/4 C tomato paste
4 oz chipotle peppers in adobo sauce, chopped
1 tbsp balsamic vinegar
1 tbsp soy sauce or liquid aminos
14 oz can kidney beans, drained
1 tsp cumin
1/2 tsp cinnamon
1 tsp salt and pepper
2 tbsp unsweetened cacao powder
1 yellow onion, chopped
4 cloves garlic, minced
1 sweet potato, cubed
3 celery stalks, sliced
2 carrots, sliced
2 red bell peppers, chopped
2 tbsp hot chili powder
1 tsp paprika
28 oz canned diced tomatoes
14 oz can pinto beans, drained
1 C water or vegetable broth
14 oz can black beans, drained
1 C yellow sweet corn
1 lime, juiced
1 tbsp maple syrup
1 tbsp sriracha optional
2 C baby spinach, roughly chopped
1/2 bunch cilantro, chopped
1 C fresh cherry tomatoes, halved

Method.

1. Heat 1 tbsp olive oil or water in a large Dutch oven over low heat.

2. Add in onion and garlic and sauté until fragrant. Add in sweet potatoes, carrots, and celery and sauté for 5 minutes. Add in bell peppers and sauté for another 2-3 minutes.

3. Add in all seasonings, including cacao, and sauté for about 30 seconds, adding a little extra oil or water if needed.

4. Pour in tomatoes, water or broth, tomato paste, chipotle peppers, balsamic vinegar, and soy sauce. Stir to combine. Add all beans. Bring to a boil. Reduce heat and simmer for 15 minutes.

5. Add in remaining ingredients and stir to combine. Gently simmer for 5 minutes until corn is heated through, tomatoes have softened, and spinach has wilted.

6. Season to taste by adjusting sriracha, maple syrup, salt, pepper, and lime juice. Serve hot topped with recommended toppings.

August 29, 2022 by VEGAN RECIPES 1

MEXICAN STUFFED PEPPERS

Ingredients.

3 large bell peppers, tops, seeds, and veins removed, and cut in half
1 large avocado
Juice from 1 lime
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/4 tsp salt
2 cups cooked quinoa
2 cups salsa
1 cup corn kernels
1 can black beans, drained and rinsed
2 tsp cumin
1 tsp ancho chili powder
1/4 tsp salt
1/2 cup chopped cilantro
Lime wedges
Water

Method.

1. In a large bowl, mix together the first 9 ingredients well. Fill each pepper half with the quinoa mixture.

2. Place each pepper half in the slow cooker and cook on high for three hours.
While the peppers are cooking, prepare the avocado topping. Mash the avocado well in a bowl.

3. Add the lime juice, hot sauce, and salt and whisk until very smooth.

4. Add enough water to thin it to your preference (start with a teaspoon or so).

5. Serve the peppers with avocado sauce, chopped cilantro, and lime wedges. Enjoy!
​

August 29, 2022 by VEGAN RECIPES 0

MEXICAN NACHOS AND CHILI BEAN

Ingredients.

100 g mushrooms
2 snack pepper, 150g.
1/2 eggplant
2 tsp of chili
2 tsp of coriander
4 cloves of garlic
1 onion
2 tsp of paprika
1 can of chili beans
2 cans of tomatoes
Nachos chips
100 g Shredded cheese or vegan cheese
Salt and pepper to taste

Method.

1. Fry finely chopped garlic & onions in a cast-iron skillet. Add the spices and cook for 1 minute. Add the chopped mushrooms, snack pepper & eggplant.

2. Cook for 5 mins. Drain the chili beans, pour in the pan with 2 cans of tomatoes. Taste and add seasonings if needed.

3. Cover the pan with nachos chips & shredded cheese. Drizzle with salt & pepper. Bake for 10 min at 200ºC hot air.

4. Serve with avocados & lime! Enjoy.

August 27, 2022 by VEGAN RECIPES 0

SWEET POTATO, BROCCOLI & TOFU SALAD WITH SOY SWEET CHILLI DRESSING

Ingredients.

1 head of broccoli, chopped ⁣
1 large sweet potato, chopped ⁣
200g tofu (I used a flavoured one for convenience) ⁣
2 large handfuls of baby spinach ⁣
1 teaspoon olive oil ⁣
1/2 tsp salt ⁣

Sauce:⁣
3 tablespoons sweet chilli sauce ⁣
1 tablespoon soy sauce (or tamari)⁣
1 tablespoon lime juice ⁣
3 tablespoons water⁣
1 teaspoon sesame oil ⁣
⁣ Sesame seeds for garnish ⁣

Method.

1. Pre-heat the oven to 180 degrees C/ 360 degrees F, fan-forced. Line a baking tray with non-stick paper.

2. Chop the sweet potato into thumb-sized pieces. Arrange it on the baking tray. Drizzle with olive oil + sprinkle of salt. Bake for 30 minutes until tender⁣. Meanwhile, bring a large pot of water to a boil. Blanch the broccoli for 3-5 minutes until just soft. Drain and set aside⁣

3. Make the Dressing: whisk together all the ingredients until smooth. ⁣Assemble the salad: place the spinach at the bottom, then add the broccoli, sweet potato, tofu and pour the dressing over the top.

4. Mix well until dressing is well distributed. Sprinkle generously with sesame seeds and serve.

Enjoy.

August 27, 2022 by VEGAN RECIPES 0