VEGAN RECIPES

Sweet Chili Tofu And Cucumber Salad

Ingredients.

For The Sweet Chili Tofu:
1 block extra firm tofu, pressed then broken into chunks
½ cup corn starch
½ cup chickpea flour
¾ cup water
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
¼ cup avocado oil to fry

For The Sauce:
⅓ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp chili oil

Method.

1. In a bowl mix together the corn starch, chickpea flour, onion and garlic powders and salt then add the water and whisk to create your tofu coating, should have the same thickness as pancake batter.

2. Add your tofu to the corn starch mix and gently stir, making sure all the tofu pieces are well coated.

3. Heat up the oil and once hot add the tofu and fry until crispy on all sides. You could alternatively use only 1 tbsp oil to air fry or bake the tofu.

4. Meanwhile in a pot on medium heat stir together all the sauce ingredients until seamlessly combined. Remove from heat and add the tofu, making sure to coat all the pieces in the sauce. Serve topped with red pepper flakes (optional) and enjoy!

For The Cucumber Salad:
2 Persian cucumbers, sliced
⅓ red onion, sliced
1 tbsp rice wine vinegar
1 tsp toasted sesame oil
½ tsp white sesame seeds
½ tsp black sesame seeds

Combine all the ingredients together in a bowl and stir till well combined. Chill 1 hr and enjoy!

August 15, 2022 by VEGAN RECIPES 0

Lentil Veggie Curry

​Serves 5 , Ready in 15 Minutes

Ingredients.

2/3 cup dried green, brown, or French lentils
2 tablespoons olive oil (or veggie broth)
1 small yellow onion, diced (about 1 cup)
4 garlic cloves, minced
1-inch piece ginger, grated
1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sweet paprika
½ teaspoon turmeric
1 14-ounce can coconut milk
1 cup vegetable broth plus more as needed
½ cup tomato puree or strained tomatoes (tomato passata)
¾ pound sweet potato (about 2 small), peeled, cut into 1-inch pieces
2 packed cups baby spinach
Fresh lime juice to taste
Salt to taste
¼ cup chopped cilantro, for garnish

Method.

In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.

Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.

Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.

Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.

Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro⁣⁣.

Enjoy!

August 14, 2022 by VEGAN RECIPES 0

Chickpea Sweet Potato Kale Nourish Bowl with Israeli Couscous and Lemon Tahini Vinaigrette

Chickpea Sweet Potato Kale Nourish Bowl – This high-protein, nutrient-dense power bowl is the ultimate healthy meal prep recipe! Packed with roasted sweet potatoes, crispy chickpeas, and superfood kale, this gluten-free, plant-based bowl is balanced with fluffy Israeli couscous and drizzled with a creamy lemon tahini vinaigrette for the best flavor-packed, anti-inflammatory meal. Perfect for a quick and easy lunch, a vegan post-workout meal, or a fiber-rich, weight-loss-friendly dinner, this wholesome nourish bowl is a must-try for clean eating and gut health!

Ingredients.

⁣The bowl:⁣
⁣1 tbsp extra virgin olive oil, divided⁣
2 small sweet potato, peeled & diced⁣
⁣1 small cauliflower, in florets⁣
⁣1 can chickpeas, drained and rinsed⁣
1 handfuls kale, torn into bite sized pieces ⁣
⁣1 tsp garlic powder⁣
⁣1 tsp smoked paprika⁣
⁣Salt, to taste⁣
⁣300g Israeli couscous⁣
⁣1 tbsp hemp hearts⁣
⁣2 tbsp almonds, toasted & roughly chopped⁣

⁣The vinaigrette:⁣
⁣1 tbsp tahini⁣
1 small lemon⁣ ⁣juice
⁣1 tsp dijon⁣
1 tsp maple syrup⁣
⁣1 cup avocado oil⁣
⁣1 tbsp fresh dill, chopped⁣
⁣Salt + pepper, to taste⁣

Method.

⁣1. Preheat oven to 425 degrees. ⁣
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⁣2. In a small bowl, whisk together vinaigrette ingredients. Set aside. ⁣
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3. ⁣In a baking dish, toss bite sized pieces of sweet potato with 1 tbsp olive oil and salt. Roast for 25 minutes. ⁣
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⁣4. Remove baking dish from the oven and add cauliflower, chickpeas, remaining olive oil, garlic powder, paprika and a pinch of salt. Stir to combine. Roast for an additional 20 minutes. ⁣
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⁣5. Add kale and stir in. Roast for an another 5 minutes. ⁣
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⁣6. For the last 10 minutes while that roasts, cook couscous according to package instructions. Drain. ⁣
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⁣7. Removing baking tray from the oven. The sweet potato should be cooked, the cauliflower tender and the kale wilted and green. Stir in couscous and 1/2 or your vinaigrette. Adjust seasoning according to your personal preference. ⁣
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⁣8. Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy!⁣

August 14, 2022 by VEGAN RECIPES 1

Sticky Garlic Sesame Tofu and Broccoli

Ingredients.

FOR THE CRISPY TOFU:
½ block super firm tofu, patted dry and cut into triangles
½ cup corn starch
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tbsp neutral oil

Combine the corn starch and all the seasoning together in a bowl and whisk to combine. Roll the tofu pieces in the corn starch mix until coated on all sides. Heat up the oil in a skillet and once hot add the tofu and cook until crispy and lightly golden on all sides, ~5 minutes.

FOR THE GARLIC SESAME TOFU & BROCCOLI:
1 batch crispy tofu
2 cups broccoli florets, sauteed or steamed
3 medium cloves garlic, minced
¼ cup soy sauce
2 tbsp maple syrup
2 tbsp tahini
1 tbsp corn starch dissolved in ½ cup water
1 tbsp toasted sesame oil
1 rice wine vinegar
1 tbsp lime juice
White and black sesame seeds, red pepper flakes and chopped scallions to top

Method.

1. In a pot or pan heat up the toasted sesame oil on medium low and once shimmery add the garlic, stirring and watching closely to prevent burning, and fry for 1-2 mins, until fragrant and lightly golden.

2. Add the soy sauce, maple syrup and tahini. Stir to combine and let bubble 1-2 mins then add the cornstarch mixture and whisk until sauce has thickened to the consistency of a glaze. Remove from heat.

3. Add the rice wine vinegar and lime juice and whisk until well incorporated into the sauce.

4. Add the broccoli and tofu and mix until well coated. Serve topped with sesame seeds, scallions and red pepper flakes with a side of noodles or rice.

Enjoy!

August 13, 2022 by VEGAN RECIPES 3

Spiced Roasted Carrotand Lentil Soup

​Serves 4⁠

Ingredients.

2 tbsp EVOO or coconut oil⁠ ⁠
3 lrg carrots, diced small⁠
1 med onion, diced small⁠
2 ribs celery, diced small⁠
1 tbsp ginger, minced⁠
3 lrg garlic cloves, minced⁠
1 1/3 cups red lentils, rinsed⁠
5 cups vegetable stock
2 bay leaves⁠
1 tbsp mild curry powder⁠⁠
2 tsp ground cumin⁠⁠
2 tbsp tomato puree
1 tsp paprika⁠ ⁠
1 tsp salt⁠⁠
1 tsp black pepper⁠
1 cup coconut milk⁠
1 tsp apple cider vinegar⁠

Thai Topper:
1 tbsp EVOO or coconut oil⁠
2 inch ginger, thin matchsticks ⁠
1 small red chilli, thinly sliced⁠
2 garlic cloves, thin slices⁠
2 tbsp fresh coriander leaves⁠

Method.

1. Heat 2 tbsp olive / coconut oil in large soup pan over medium heat. Add carrot, onion, celery and fry for 5 minutes until carrots soften. Add ginger, garlic, spices, bay leaves, lentils, salt, pepper and fry for 1 minute. ⁠
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Add tomato puree + stock. Bring to boil then simmer for 20 minutes or until lentils are cooked to your liking and the soup is thick. ⁠
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Add coconut milk, acv, adjust seasoning and spicing to taste.
⁠
Topper:⁠
Heat oil in a clean pan. Add ginger, garlic chilli and fry for 2 minutes until crisp, add the coriander for the last 1 minute.⁠
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Spoon soup into bowls and top with Thai topping, kraut, croutons and a drizzle of coconut milk if desired.

Enjoy!

August 12, 2022 by VEGAN RECIPES 0

3 ingredient Oat Waffles

This 3-ingredient Oat Waffles is a quick recipe that you can whip up in under 10 minutes.

​Ingredients.

2 cups gluten-free rolled oats
2 medium bananas
1 cup your favourite plant-based milk
1 tsp baking powder
1 scoop vegan protein powder
To serve:
Coconut whipped cream
Maple syrup
Fruit
Powdered cinnamon

Method.

1. Blend oats in a high power blender for 30 seconds until a fine flour forms. Stir briefly to loosen and to make sure they aren’t tightly packed in base of blender.

2. Add in banana and milk and blend for 30 seconds on high, until mixture is smooth and lump-free.

3. Set mixture aside for 5 minutes to thicken slightly.

4. Switch waffle iron on and allow to reach cooking temperature.

5. Using kitchen towel, thoroughly coat all cooking surfaces of iron with coconut oil to avoid sticking.

6. Spoon batter evenly into waffle iron, being careful not to overfill.

7. Close lid and cook for 7-8 minutes..

8. Open iron SLOWLY, and leave waffle in place for 30 seconds before gently removing with a flat knife.

9. Repeat process for remaining batter. Greasing iron between each waffle with coconut oil and store waffles on a plate in warm oven until ready to eat.

10. Serve with maple syrup, coconut cream, bananas, berries, nuts and/or cinnamon. Enjoy!

August 10, 2022 by VEGAN RECIPES 0

Chermoula Eggplant with Cauliflower, Brown Rice and Roasted Lentils

Delicious rice meal topped with roasted eggplants and cauliflower.

⁣Serves 2

Ingredients.

⁣1 large aubergine, cut in half and scored⁣
⁣3 tbsp chermoula (Moroccan blend of herbs and spices, recipe is given below)⁣
⁣200g cauliflower florets⁣
⁣1 tbsp extra virgin olive oil⁣
⁣100g (2 servings) brown rice⁣
⁣50g garlic & herb roasted lentils⁣
⁣1/2 tsp chili flakes⁣
⁣fresh coriander, for garnish⁣
⁣salt + pepper, to taste⁣
3 tbsp vegan yogurt, for serving⁣

⁣the chermoula recipe:⁣
⁣150 g fresh coriander, roughly chopped,⁣
⁣45 g fresh flat leaf parsley, roughly chopped, leaves only⁣
⁣6 to 8 cloves garlic, peeled and roughly chopped⁣
⁣1 tsp salt⁣
⁣1 tbsp ground cumin⁣
⁣1 tbsp sweet paprika⁣
⁣60 ml extra virgin olive oil⁣
⁣30 ml water⁣

Method.

⁣1. Add all chermoula ingredients to a blender or food processor. Pulse a few times, add a little more water or olive oil, if necessary).⁣
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⁣2. Cook brown rice according to package instructions. ⁣
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⁣3. Place aubergine halves (cut side up) on a baking tray. Coat with chermoula and place in a preheated oven at 400 degrees for roughly 40 minutes. ⁣
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⁣4. Toss cauliflower in olive oil, salt and pepper. Once your aubergine have roasted for 20 minutes, add cauliflower to the tray and return to the oven. Roast for the remaining 20 minutes together. ⁣
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⁣5. Plate aubergine, top with brown rice, cauliflower, roasted lentils, fresh coriander and chili flakes. Serve with vegan yogurt and enjoy!⁣

August 9, 2022 by VEGAN RECIPES 0

Vegan Swedish Meat balls with Creamy Gravy and Fluffy Mashed Cauliflower

Ingredients.

For the meatballs-
1 can kidney beans, 1/2 cup oat flour
1/4 cup sunflower seeds
1 sweet onion
6 oz shiitake mushrooms
2 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon smoked paparika
1/2 teaspoon oregano
1/2 tablespoon balsamic vinegar
1 tablespoon tamari sauce
1/2 tablespoon coconut amino
Olive oil for cooking

For the Gravy –
1 cup vegetable stock
1/2 cup plant milk
2 tablespoon chickpea flour
1/2 tablespoon arrowroot powder
2 teaspoon dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon tamari sauce
1/2 tablespoon coconut amino
1 teaspoon onion powder
1 teaspoon turmeric

Method.

​1. Season with the balsamic vinegar, tamari, and coconut amino, continue to stir till caramelized, about 6-8 minutes, set aside.

​2. Add kidney beans, sunflower seeds, oats, cooked onions and mushrooms, and the rest of the seasonings all to a processor, pulse till coarsely ground and combined, I used a hand-held blender.

​3. Rub a little olive oil on your hands to prevent sticking, then use your hands to form the mixture into meatballs, makes about 9-10 regular sized meatballs, transfer onto a baking sheet lined with parchment paper.

​4. Bake for 35-40 minutes, check and flip halfway through, Meanwhile, prepare the gravy, in a small saucepan, add every except the chickpea flour and arrowroot powder, bring to a boil.

​5. Lower the heat and slowly stir in the chickpea flour and arrowroot powder, stir until they completely dissolve into the sauce, bring to a boil again and let it simmer for 10 minutes or unitl you reach desired thickness.

​6. Boil the cauliflower till buttery soft, transfer everything into a blender and blend till smooth.

​7. Serve the meatballs on a bed of mashed cauliflower, then pour gravy on top.

Enjoy!

August 8, 2022 by VEGAN RECIPES 0

Sticky Sweet Sour Pom and Orange Crispy Tofu

Ingredients.

Tofu:
400 g extra firm tofu, pressed, drained and cubed
3 tbsp corn starch
1/2 tsp salt
1/2 tsp white pepper
1 tsp toasted sesame oil
Oil for frying

Sticky Sauce:
2 1/2 tbsp pomegranate molasses
1 tbsp minced ginger
1 garlic clove, minced
2 tsp toasted sesame oil
1 1/2 tsp coconut sugar
2 tbsp soy sauce (more to taste or add salt)
100 ml unsweetened orange juice
50 ml water
1 tbsp corn starch + 2 tbsp water (mixed)

Top with: chili flakes, sesame seeds & green onions.
Serve with rice.

Method.

1. Start by preparing the tofu. Mix corn starch, salt and white pepper in a large bowl.

2. Add the tofu and sesame oil and toss to coat all pieces of tofu. Shallow fry in pan on medium high heat until all sides are golden brown and crispy.

3. Mix all ingredients for the sauce, except for the corn starch and 2 tbsp of water, in a bowl then pour into a pan and bring to a simmer over medium high heat, let simmer 2-3 minutes while stirring frequently then add the corn starch slurry while stirring.

4. Stir for 30-45 seconds or until sauce has thickened then remove from heat.

5. Add crispy tofu to the sauce and coat them well. Top with chili flakes, sesame seeds & green onions and serve with rice.

August 8, 2022 by VEGAN RECIPES 0

Stuffed Sweet Potatoes

Ingredients.

​3 medium/large sweet potatoes
1 1/2 cup cooked quinoa
2 Tbsp dried cranberries
2 Tbsp pecans
2 Tbsp pepitas
1/4 tsp salt & pepper
1/2 cup chickpeas, optional

Method.

1. ​Scrub and wash your sweet potatoes. Pierce your potato and microwave it on high for 5-7 minutes or until soft.

2. In a large bowl combine your grain, I used quinoa but rice would also be great.

3. Add the pecans, dried cranberries, pumpkin seeds, salt, pepper, and mix.

4. You can also add plant protein (optional) chickpeas or white beans.

5. Stuff sweet potatoes and drizzle with your favorite dressing. I love using creamy garlic tahini dressing.

Enjoy!

August 6, 2022 by VEGAN RECIPES 0