VEGAN RECIPES

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





November 18, 2022 by VEGAN RECIPES 0

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

November 10, 2022 by VEGAN RECIPES 0

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!!!

November 9, 2022 by VEGAN RECIPES 1

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.

November 7, 2022 by VEGAN RECIPES 0

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.

November 3, 2022 by VEGAN RECIPES 0

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

October 31, 2022 by VEGAN RECIPES 0

SUN-DRIED TOMATO PASTA SOUP

Ingredients.

100 g dried pasta
2 tbsp plant based butter
1 red onion finely diced
5 garlic cloves finely chopped
2 tbsp chopped sun dried tomatoes
1 roasted red pepper finely chopped (I use the ones that you get in jars)
2 tbsp tomato puree plus a splash of boiling water
1 stock cube + 1l boiled water
80 g kale roughly massaged and torn
1 tsp each dried sage basil and parsley

Method.

1. Start by getting a pot of water onto boil with a generous pinch of salt and add the pasta, leave to cook for around 8-10 mins.

2. Add the vegan butter to a pot and start frying the red onion, chopped sun dried tomatoes and pepper for around 6 minutes.

3. Add the minced garlic to the pot and continue to fry for a further 2-3 minutes.

4. Drain the pasta, adding the water to a bowl and mix with the stock cube.

5. Add the tomato purée with a spoonful of water and whisk together and leave to fry for a few minutes before adding in the vegetable stock, dried herbs and kale.

6. After a minutes of bubbling away, add the pasta and continue to heat for a minute or two before serving with sun dried tomatoes on top and cracked black pepper.

7. If you’re adding the vegan cream, add with the last 3 minutes of cooking as you don’t want a high heat otherwise it’ll curdle. Stir through and enjoy with some crunchy toast.

October 30, 2022 by VEGAN RECIPES 0

ROASTED TOMATO SPAGHETTI WITH SPINACH AND CHICKPEAS

Ingredients.

1/2 lb. spaghetti
1 pint cherry or grape tomatoes, sliced lengthwise seasoned with 1/2 tsp each kosher salt, pepper, oregano, garlic powder
1 tbsp olive oil for roasting
1 small yellow onion, finely chopped
2 tbsp olive oil
10 oz. mushrooms, very finely chopped
3/4 tsp each kosher salt, pepper, garlic powder
1 bell pepper, finely diced
3 cloves garlic, minced
1/2 cup reserved pasta cooking water
3 tbsp tomato paste
1/3 cup crushed tomatoes (canned)
1/2 15 oz. can chickpeas, drained and rinsed
1/4 cup fresh chopped parsley
2 cups (somewhat packed) baby spinach
2 tsp dried parsley
1/4 to 1/2 tsp red chili flakes (to taste)
2 tsp lemon juice (optional)
1/4 to 1/3 cup coarsley chopped kalamata olives (to taste)

Method.

1. Cook spaghetti until just al dente in salted water. Drain but reserve 1/2 cup pasta cooking water.

2. Meanwhile preheat oven to 400 degrees F and slice tomatoes. Place them in baking dish with the 1 tbsp oil and seasonings indicated. Toss. Bake until skins are wilting and juices released, around 25 min.

3. While those are cooking, finely chop the onions and mushrooms and add them to large pan with the 2 tbsp olive oil and the salt, pepper, garlic powder. Cook 10 min on medium, stir occasionally. Add chopped bell pepper, cook another 5 min.

4. Add garlic, cook another min. Add the roasted tomatoes, the pasta cooking water, tomato paste, crushed tomatoes, chickpeas. Stir well, simmer 3 min.

5. Add remaining ingredients except spaghetti, toss as spinach wilts then add spaghetti, toss again. Taste for seasoning, serve. Top with more fresh or dried parsley and chili flakes if desired.

October 29, 2022 by VEGAN RECIPES 0

COMFORTING BROCCOLI CHEDDAR SOUP

Ingredients

1 medium white onion, chopped into small pieces
4 medium carrots, peeled, and shredded with a cheese grater.
3 to 4 celery stalks, trimmed, and cut into small pieces.
2 tsp garlic powder
1/4 cup dairy-free butter
1/3 cup all-purpose flour, substitute for gluten-free flour.
3 cups vegetable broth
1 cup of unsweetened dairy-free milk
3 cup dairy-free cheddar cheese, gluten-free, pick a brand that you love since the flavor will be bold in the soup
5 cups broccoli, chopped into bite size pieces
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika

Method.

​1. Heat a large pot with butter over medium heat and cook the onion, carrot, celery until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.

2. Add the flour and mix. Pour the vegetable broth, salt, pepper, and Italian seasoning, stirring frequently until the soup comes to a boil.

3. Add the orzo pasta and cook until tender, about 5 minutes. Add the white beans, lemon juice, dairy-free milk, nutritional yeast, and spinach, stirring constantly until combined.

​4. Remove the pot from the heat. Taste soup and add additional seasoning (salt, pepper, or italian seasoning) if needed.

5. Divide into soup bowls and serve.

6. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.

October 28, 2022 by VEGAN RECIPES 1

VEGAN POTATO BAKE

Ingredients:

1/2 onion
1 clove of garlic
2 tablespoons vegan butter
1.5 cup of plant milk of choice
1 cup vegetable broth
2 tablespoons flour
700g potatoes
Salt and pepper
Thyme

Method:

1. Preheat the oven to 200C/400F.

2. Finely wash and thinly slice the potatoes and chop the onion and garlic. Mix the vegetable broth and milk together.

3. Add one tablespoon of vegan butter to a saucepan and start sautéing the onion and garlic over medium heat, then add the flour. Slowly pour in the mix of vegetable broth and milk to the pan and stir. Let it simmer over low-medium heat until creamy and thick.

4. Grease a baking tray with a tablespoon of vegan butter and place the sliced potatoes in the tray, then add the creamy sauce. Bake for 1 hour and 10 minutes until the potatoes turn golden.

5. Let cool before serving. Garnish with fresh thyme, salt and pepper and enjoy!

October 26, 2022 by VEGAN RECIPES 2