VEGAN RECIPES

KOREAN PANCAKE – CHOCOLATE CHIP PANCAKES

These homemade, bakery-style Fluffy Chocolate Chip Pancakes are the ultimate sweet breakfast treat! We have made it with golden-brown edges, melted chocolate chips. If you are craving for classic buttermilk pancakes and a high-protein breakfast than these delicious, restaurant-quality pancakes are a must-try. Drizzle with pure maple syrup, add whipped cream, or stack them high for the best chocolatey morning indulgence!

​Ingredients

1 tbsp baking powder
1 tbsp apple cider vinegar
½ tbsp baking soda
½ tsp salt
1 tsp vanilla
2 tbsp maple syrup or agave
1 cups all-purpose flour
1 cups dairy-free milk
½ cup chocolate chips
2 tbsp butter substitute for spray oil

Method.

1. Make the vegan buttermilk mixture. Combine the dairy-free milk and apple cider vinegar together in a bowl and set aside.

2. In a large bowl combine the flour, baking powder, baking soda, salt, chocolate chips and whisk. together until a thick batter is formed.

3. Pour the buttermilk mixture, vanilla, and syrup in the large bowl. Whisk until a batter is formed.

4. Heat a large pan on medium heat. Lightly butter it and scoop 1/ 4 of a cup of pancake batter on the pan.

5. Cook pancake until you see bubbles break the surface then flip (around 2 minutes). Cook each pancake until golden brown.

6. Top with nut butter, chopped chocolate, and syrup and serve immediately.

August 26, 2022 by VEGAN RECIPES 0

EASY ROASTED CAULIFLOWER

Presenting our Roasted Cauliflower recipe. This crispy oven-roasted cauliflower is the ultimate healthy side dish! Being a low-carb, keto-friendly and gluten-free, this dish is a must-try. Whether you’re meal prepping, looking for a delicious vegetarian recipe, or need a quick and healthy dinner idea, this crispy roasted cauliflower is the answer. Try this easy air fryer cauliflower alternative for even more crispiness!

Ingredients.

¼ tsp salt
½ lemon squeezed
1 tbsp fresh mint or cilantro
1 tbsp smoked paprika
1 head cauliflower cut in florets
1 tsp olive oil
¼ tsp garlic powder

Method.

1. Preheat oven to 400.

2. Toss cauliflower in a bowl with oil, salt, garlic and smoked paprika.

3. Lay seasoned cauli on a sheet pan and bake for 15 minutes.

4. Pull out, flip and bake 10 more minutes and enjoy.

August 24, 2022 by VEGAN RECIPES 0

Pesto Baked Broccoli and Rice Skillet With Toasted Garlic Crumbs

Ingredients.

Garlic Breadcrumbs:
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 cup panko breadcrumbs
¼ tsp salt
Pesto Broccoli and Rice
1 tbsp extra-virgin olive oil
1 medium brown onion, diced
4 cloves garlic, minced
1 cup uncooked long-grain white rice, rinsed in sieve until water runs clear
15 oz canned chickpeas, drained and rinsed
1¾ cups hot veggie broth
¼ cup nutritional yeast
1 tbsp lemon juice
¼ tsp red chili flakes
1 large head of broccoli, cut into bite-sized florets
½ cup vegan pesto

Method.

1. Preheat the oven to 375°F/190°C/gas 5.

2. In a 12″ (31 cm) cast-iron skillet, heat the olive oil over medium heat. Fry the garlic for 30 seconds, then add the breadcrumbs and salt.

3. Stir constantly for 1-2 minutes until the breadcrumbs just start to become golden. Remove the breadcrumbs from the skillet, reserving them for later.

4. In the same skillet, add a tablespoon (15 ml) of olive oil. When shimmering, add the onion and sauté until it becomes translucent, 2-3 minutes. Add the garlic, stirring constantly for 30 seconds.

5. Add in the rinsed rice, beans, hot stock, nutritional yeast, lemon juice and chili flakes. Stir to combine. Turn off the heat and cover the skillet either with a fitted lid, or a piece of foil. If using foil, crimp it around the sides to keep in the steam.

6. Bake for 25 minutes. Moving quickly to minimize steam loss, add the broccoli evenly over the top of the rice and place the lid or foil back on. Bake for another 10 minutes. Remove from the oven, drizzle in the pesto and stir it in as you fluff the rice.

7. Sprinkle the breadcrumbs over the top and, leaving the lid off, place the skillet back in the oven under the broiler for 1-2 minutes, keeping an eye on it to prevent burning. Serve immediately!

August 22, 2022 by VEGAN RECIPES 0

Coconut Chickpea Curry

This high-protein, one-pot vegan chickpea curry recipe is the ultimate healthy, plant-based comfort food! Packed with anti-inflammatory ingredients and bold Indian flavors, this hearty, budget-friendly curry pairs perfectly with fluffy basmati rice, warm naan, or low-carb cauliflower rice. Whether you’re looking for a weight-loss-friendly, high-protein vegan meal, or a cozy, homemade curry, this restaurant-quality dish is a must-try

Ingredients.

​​1 can of chickpeas
1/2 can of coconut milk
1/2 can of chopped tomatoes
1 onion – finely chopped
2-3 garlic cloves – minced
1 tsp of turmeric powder
1/2 tsp of chilli powder
1 tsp of curry powder
Salt to taste

Serve with rice and veggies of your choice.

Method.

1. Add a dash of oil to a large pan and once hot add in the chopped onion. Fry the onion gently for 3-4 minutes until it starts to caramelised.

2. Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning.

3. Add a dash of water to prevent from sticking. Add in the drained chickpeas, coconut milk and tinned tomatoes.

4. Mix everything together, add bit of boiling water just to enough to cover the chickpeas. Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies. Enjoy.

August 21, 2022 by VEGAN RECIPES 5

Roasted Cauliflower with Preserved Lemon Chermoula, Tahini Sauce and Crunchy Almond

Ingredients.

1 cauliflower, trimmed

Harissa marinade:
1/2 tsp turmeric
1/2 tsp sweet paprika powder
1/2 small lemon, juiced
1 tbsp olive oil
1 tbsp harissa
1 garlic cloves, minced
1 tsp coriander
1/2 tsp cumin

Tahini sauce:
2 tbsp runny tahini
1/2 small lemon juiced
Salt to taste
2 tbsp water

Preserved Lemon Chermoula:
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika powder
1 small preserved lemon, finely chopped & seeds removed with peel.
1 garlic cloves, minced
1 small bunch coriander, finely chopped
1 tsp Aleppo pepper flakes
Flaky sea salt to taste
100 ml extra virgin olive oil

Method.

1. Mix together all ingredients for the harissa marinade in a small bowl and set to the side. Mix together all ingredients for the Chermoula in a separate bowl and set to the side.

2. Preheat oven to 200 C. Add 2 cm water to a large pot and bring to a boil. Add cauliflower, bottom down, cover and steam over medium heat for 5 minutes. Let drain well in a colander.

3. Place the cauliflower on an oven sheet and coat with the marinade, you can use a brush for this. Roast in middle rack of the oven 30 minutes or until cooked through and nicely roasted.

4. Spread thick layer of hummus on a serving plate, place the cauliflower on top.

5. Mix together ingredients for tahini sauce in a small bowl. Before serving, drizzle the cauliflower with the tahini sauce and the chermoula, finally top with roasted almonds. Enjoy.

August 20, 2022 by VEGAN RECIPES 0

Yellow Katsu Curry

Chili Tofu Katsu Ingredients:
350g Firm Tofu, pressed
¾ Cup Panko Breadcrumbs
¼ Cup Corn Flour/Starch
1 Cup Soy Milk
1 tbsp Wholegrain Mustard Seeds
1 tbsp Nutritional Yeast
1 tsp Garlic Powder

200g Enoki Mushroom:
1 Cup Basmati Rice, uncooked
1/2 Cup Vegetable Liquid Stock
350 ml Coconut Milk, tinned
2 Cups Broccoli, florets
100g Kale, sliced
1 tbsp Yellow Curry Paste

Method.

1. Pre heat fan forced oven to 180C and press the tofu for 20minutes.

2. Cook the rice as per package direction. Set aside.

3. Combine the corn flour, plant milk and mustard seeds in a large bowl. Set aside.

4. Combine the breadcrumbs, nutritional yeast, chili flakes and garlic powder in a large mixing bowl. Set aside. Cut the tofu into four large slices about 6mm thick.

5. Coat the tofu into the wet mixture then transfer to the dry mixture to coat well, then place on a baking tray lined with baking paper. Cook each side for 15 minutes or until golden brown. Once cooked, slice the tofu into even bite-sized strips.

6. Using a large pan on a medium heat add the broccoli and cook for 5 minutes then add the kale and cook for 2 more minutes. Reduce the heat to low/medium combining in the curry paste, cook for 2 minutes then add the vegetable stock, enoki mushrooms and coconut milk stirring well, simmer for a few minutes and taste to adjust seasonings.

7. Divide the rice between bowls then add the curry and top with the tofu katsu and enjoy.

August 19, 2022 by VEGAN RECIPES 0

Crispy Herb Potatoes

Ingredients.

2 lbs baby red potatoes, halved ⁣
1 tsp of baking soda ⁣
1/2 tsp of salt ⁣
1/4 cup of cilantro, finely chopped⁣
1/4 cup of parsley, finely chopped ⁣
1/4 cup of dill, finely chopped ⁣
1/4 cup of chives, finely chopped ⁣
2 garlic cloves, mashed into a paste ⁣
Lemon zest of 1 lemon ⁣
Juice of 1 lemon⁣
1/4 cup of olive oil ⁣
Salt/pepper to taste ⁣

Method.

1. In a pot of boiling water, add baking soda and salt. ⁣ Add potatoes and cook until soft. ⁣
Drain the water and set potatoes aside. ⁣

2. In a cooking pot, add 2 tbs of olive oil and mashed garlic. Cook for 5 minutes. ⁣ Add potatoes and gently mix with garlic. ⁣

3. Cook until potatoes are lightly browned. and let the potatoes cool off completely, Meanwhile, add freshly cut herbs in a mixing bowl. ⁣

4. Add olive oil, lemon zest and juice. Stir gently. ⁣Add salt/pepper to taste. ⁣

5. Pour over your potatoes and gently mix. ⁣

Enjoy! ⁣

August 19, 2022 by VEGAN RECIPES 0

Red Hot Crispy Bbq Cauliflower Bites

Ingredients.

1 large head cauliflower
3 cup plain flour
1 tbsp smoked paprika
1/4 tsp chilli powder
1 tsp garlic powder
1 tsp salt
2 cup plant milk
1 tbsp apple cider vinegar
2 tbsp vegan butter, melted
1/2 cup BBQ sauce

Method.

1. Preheat oven to 180•c and line two baking sheets. Add plant mylk to a jug with ACV, stir well and leave to sit for a few mins until thickened to form a vegan buttermilk.

2. In a mixing bowl, combine flour, smoked paprika, chilli powder, garlic powder and salt. Chop cauliflower into evenly sized florets.

3. Dip each one in the buttermilk and then into flour mix. Set onto the baking tray, leaving space between each floret.

4. Bake for 15 minutes, then flip them over and bake for another 15 minutes.

5. Make the BBQ sauce by combining BBQ sauce and melted butter in a small bowl. Brush sauce over the florets, or dip them into the sauce and then return to the oven for another 10 minutes, until crispy.

6. Best eaten right away, or can be reheated in a hot oven for 15 minutes, turning over half way through. Enjoy.

August 17, 2022 by VEGAN RECIPES 0

French Lentil Bolognese

Ready in about 30 minutes, Serves 5

Ingredients.

1 onion small dice
2 garlic cloves minced
1 carrot peeled and cubed
1 cup dry French lentils
2 cups water
1 tbsp Vegan Beef Bouillon
1 tbsp smoked paprika
23 bay leaves
18 oz crushed tomatoes
1 tsp salt
1 pinch crushed red pepper
12 oz Whole Grain Pasta
1 tbsp olive oil

Method.

1. Put on water to boil and cook the pasta in the background while you make the sauce.

2. Heat a large and deep skillet over medium heat. Add olive oil, garlic, onion and carrots and cook for 5 minutes until fragrant.

3. Add water, bouillon, bay leaves, smoked paprika and lentils and bring to the boil. Cook for about 15 minutes until lentils are soft.

4. Add crushed tomatoes, salt, and crushed red pepper and simmer to meld the flavors. The sauce will be thick and hearty and lentils will be soft yet hold their shape when it is finished.

5. Toss Cooked pasta in the sauce.

6. Top with nootch, red pepper and serve with wilted spinach and roasted cauliflower and enjoy.

August 16, 2022 by VEGAN RECIPES 1

Gnocchi and Zucchini In Creamy Saffron with Grilled Pepper Sauce

3-4 servings

Ingredients.

500 g gnocchi
200 ml unsweetened vegan heavy cream
0,25 g tsp ground saffron threads
1 clove of garlic
2 roasted red peppers
1 small zucchini, sliced
1 tbsp olive oil
1/2 tsp Aleppo chili
1 tbsp nutritioal yeast
salt and pepper to taste
2 tbsp pistachios, chopped
small bunch parsley

Method.

1. Mix saffron with the cooking cream in a small bowl and set aside for 20 minutes.

2. Heat olive oil in a pan and add the whole garlic clove and the zucchini, fry on medium heat until they have browned a little.

3. Mix roasted peppers to a smooth puré in blender and add to the pan along with the saffron oat cream mixture, nutritional yeast, Aleppo pepper and salt. Mix well and let simmer on low heat for 5 minutes.

4. Cook gnocchi in lots of salted boiling water for 1 minute or until they float to the top. Reserve 100 ml of the cooking water.

5. Add gnocchi to the pan and mix well with the sauce for 30 seconds then remove from heat, mix in some of the cooking water if the sauce is too thick.

6. Top gnocchi with fresh parsley, pistachios and Aleppo chili before serving and enjoy.

August 15, 2022 by VEGAN RECIPES 0