VEGAN RECIPES

Creamy Vegan Mushroom Wild Rice Soup

Ingredients.

1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary, chopped
1/4 tsp ground sage
2 tbsp balsamic vinegar
7 tbsp extra-virgin olive oil, divided
14 oz mushrooms*, sliced
1 onion, diced
4 cloves garlic, minced
1/2 cup white
1/3 cup all-purpose flour
5 cups vegan soup stock
1 cups vegan unsweetened milk
2 celery stalks, sliced
2 carrots, diced or cut into half-moons
1 cup wild rice blend
7 oz chopped kale
salt and pepper to taste

Method.

1. In a large heavy bottomed pot , heat 2 tablespoons of oil over medium-high heat. When shimmering, add the mushrooms and cook for 8-9 minutes, or until cooked and caramelized in spots.

2. Add the balsamic vinegar, cooking for another few minutes or until the moisture has mostly evaporated and the mushrooms are glazed. Place the mushrooms on a plate for later.

3. Reduce the heat to medium, and add the remaining 5 tablespoons of oil. When shimmering, add the onions. Cook until softened, 2-3 minutes. Add the garlic, thyme, oregano, rosemary and sage, cooking for 30 seconds. Deglaze with the wine, cooking until most of the moisture is cooked off.

4. Sprinkle in the flour, stirring frequently for 2 minutes to cook the flour. Pour in 2 cups of broth, whisking constantly to prevent flour lumps from forming, until the mixture thickens.

5. Add the rest of the broth, milk, celery, carrots, and rice and bring to a simmer. Cover and cook for as long as directed on the rice package – this will vary depending on the blend you’re using.

6. At the end of cooking, add the kale. Cook for 2-3 minutes until the kale is bright and softened. Stir the mushrooms back into the pot. Add salt and pepper to taste.

ENJOY!

July 5, 2022 by VEGAN RECIPES 4

Smashed Sesame Potatoes with Gochujang Dipping Sauce

Ingredients.

1 tbsp salt
3 tbsp avocado oil
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds, coarsly ground
1 tsp gochugaru flakes
14 small waxy potatoes, scrubbed
flaky sea salt and black pepper to taste
1 green onion, finely sliced

Gochujang dipping sauce:

2 tbsp gochujang paste
1 tbsp rice vinegar
1 tsp soy sauce

Method.

1. Preheat oven to 225 °C / 440 °F

2. Place potatoes in a large pot, add 1 tbsp salt and water until the potatoes are submerged and covered by 2.5 cm of additional water. Bring to a boil over medium-high heat and cook for 20 minutes or until potatoes are fork tender, then drain them.

3. Mix ingredients for dipping sauce in a small bowl and set aside.

4. Brush a large baking sheet with 1 tbsp avocado oil then place the potatoes on the sheet. Place another baking sheet on top and press to smash all potatoes evenly. Drizzle potatoes with remaining avocado oil and add flaky sea salt and pepper to taste. Bake for 30 minutes or until crispy and golden brown.

5. Remove from oven and top with sesame oil, sesame seeds and gochugaro flakes. Serve with the dipping sauce.⁣

Enjoy!

July 4, 2022 by VEGAN RECIPES 1

Bowl of Smoky Red Pepper and Aubergine Soup⁣⁣

Smoky Red Pepper and Aubergine Soup – This rich, creamy, and comforting soup recipe is packed with bold flavors and wholesome ingredients. This dish is topped with buttery mushrooms and crispy sourdough croutons and this cozy fall soup is the perfect healthy comfort food. Our red pepper soup is ideal for a quick and easy dinner and this gluten-free, vegan-friendly dish is loaded with roasted vegetables, offering a nutrient-rich, low-calorie meal. If you are craving for a warming winter soup or a hearty meal prep option, this delicious homemade soup is a must-try!

Ingredients.

⁣The Soup:⁣
⁣1 tbsp evoo⁣
⁣1 tsp sea salt ⁣
⁣1/2 tsp red chili flakes⁣
⁣1 onion, diced⁣
⁣1 aubergine⁣
⁣2 red peppers ⁣
⁣450g medium firm tofu⁣
⁣150ml plant-based milk⁣

Method.

⁣⁣⁣⁣1. Cook aubergine and peppers over the open flame of your gas range (8 minutes a side for the aubergine and a little less for the peppers), until soft on the inside and charred on the outside. ⁣⁣
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2. Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 or so minutes. ⁣
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3. In the meantime, cook onion in evoo (in a frying pan over medium high heat) until soft with a bit of colour⁣⁣. ⁣
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4. Add all ingredients to a high speed blender and blend until silky smooth and heated through (if your blender will do it). ⁣
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⁣⁣⁣⁣5. ⁣If not, blend until smooth and transfer to pot to heat through. ⁣

⁣The Toppings:⁣

⁣2 tbsp salted vegan butter ⁣
⁣⁣⁣⁣⁣⁣⁣1 tbsp chopped parsley⁣
⁣red chili flakes ⁣
⁣2-3 tbsp vegan parmesan ⁣
⁣250g cremini mushrooms⁣
⁣2 slices sourdough, torn into bite sized chunks⁣
⁣salt + pepper, to taste⁣

⁣⁣⁣⁣⁣1. In a frying pan over medium, heat 1/2 vegan butter. Cook mushrooms until golden on both sides—be sure to season well. ⁣
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2. Push the mushrooms to one side of the pan, heat the remaining vegan butter and fry sourdough until crisp. Give the croutons a little pinch of salt. ⁣
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3. Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup.
Enjoy hot.

July 3, 2022 by VEGAN RECIPES 1

Roasted Fingerling Potatoes, Parsnips and Onion with Lentils in a Creamy Lemon Dill Dressing

Ingredients.

⁣680g fingerling potatoes, cut into small rounds⁣
⁣180g cooked lentils ⁣
⁣4 parsnips, peeled and chopped⁣
⁣1 red onion, sliced⁣
⁣2-3 tbsp salted vegan butter ⁣
⁣1/4 cup fresh dill, chopped⁣
⁣3 cloves garlic, minced⁣
⁣1 lemon, juiced⁣
⁣salt + pepper, to taste⁣

⁣The dressing:

⁣4 tbsp plain vegan cream⁣
⁣cheese
⁣1 clove garlic, minced⁣
⁣2 tbsp fresh lemon juice⁣
⁣1 tbsp fresh dill, chopped⁣
⁣2-4 tbsp water to thin ⁣
⁣a pinch of salt + pepper⁣

Method.

⁣1. Combine dressing ingredients in a small bowl. Stir until smooth, adding more water or oil to thin (just a little at a time). Set aside. ⁣
⁣⁣
2. In a large cast iron pan, heat vegan butter and cook/season onions on the stove top for a few minutes until partially cooked. ⁣
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3. Toss in potatoes and parsnips. Stir to coat in vegan butter and season with salt and pepper. ⁣
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⁣⁣4. Transfer to the oven and roast at 400 degrees for 45 minutes, toss halfway. Everything should be cooked and golden. I cut my potatoes into small rounds so they would cook faster. You can always boil them for 4-5 minutes before roasting, if you want larger potatoes. ⁣
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⁣⁣5. Toss in chopped dill, lemon juice and garlic and stir to combine. ⁣
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⁣⁣6. Serve on a bed of warm lentils and drizzle with lemon dill dressing.

Enjoy!⁣

July 2, 2022 by VEGAN RECIPES 0

Broccoli Slaw and Chickpea Rice with a Lemon Tahini Dressing

Ingredients.

🔹3 cups of cooked Rice, slightly warm
🔹2 cups of Broccoli Slaw roughly chopped
🔹1 can of Chic Peas rinsed and drained
🔹1/2 cup Cilantro chopped
🔹Salt & Pepper to taste

Lemon Tahini Dressing:

🔹2 tbsp of Tahini
🔹Juice from 1 Lemon
🔹3 tbsp of good Olive Oil
🔹1 tsp of Vegan Honey or Maple Syrup
🔹2 -3 tbsp Water to thin as needed
🔹Salt & Pepper to taste

Method.

1. Make the dressing by combining all of the ingredients. Set aside.

2. Give the Broccoli Slaw a rough chop and add it to a large bowl along with the cooked Rice, rinsed Chic Peas and chopped Cilantro.

3. Season the mixture with Salt & Pepper and a squeeze of Lemon.

4. Pour in 1/3 – 1/2 of the dressing and mix well. Serve the remainder of the dressing along side.

July 2, 2022 by VEGAN RECIPES 0

Creamy Potato Salad

Dressing.

🔹3 tbs of vegan mayo ⁣
🔹2 tbs of dijon mustard ⁣
🔹2 tbs of olive oil ⁣
🔹1/4 tsp of salt ⁣
🔹1/2 tsp of pepper ⁣
🔹1 tbs of nutritional yeast ⁣
🔹1/4 tsp of garlic powder ⁣
🔹Juice of 1/2 lemon ⁣

Creamy Potato Salad

🔹2lbs of small potatoes ⁣
🔹1 cup of peas ⁣

Method.

1. Pre-heat oven at 450F.⁣


2. Halve your potatoes and place on lined baking sheet. ⁣


3. Drizzle some olive oil, salt and pepper on potatoes before placing in the oven.

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4. Bake for about 20 minutes or until golden brown. ⁣


5. While potatoes are in the oven, start making the dressing by adding the rest of your ingredients in a mixing bowl. ⁣


5. Mix well. ⁣


6. Add in your potatoes in the dressing and mix well.⁣


7. Add your peas and gently mix. ⁣


Enjoy!

June 30, 2022 by VEGAN RECIPES 0

Balinese Laksa

Ingredients.

🔹3-4cm piece of ginger, peeled
🔹4 garlic cloves
🔹2 chillis, deseeded
🔹1 tsp soy sauce
🔹1 tsp maple syrup
🔹1 tsp ground turmeric
🔹1 tbsp ground coriander
🔹1 tbsp olive oil
🔹400ml coconut milk
🔹1 tbsp lemon juice
🔹1 tbsp soy sauce
🔹150g firm tofu
🔹200g noodles
🔹2 cups fresh vegetables of choice, I use cabbage, bok choy, carrot and capsicum
🔹Fresh chilli, sliced
🔹Fresh coriander

Method.

1. Add all of the paste ingredients to a blender and blend until a paste forms

2. Tip the paste into a deep pan or pot and cook for 1-2 minutes until fragrant. Add the coconut milk, lemon juice, soy sauce, tofu, noodles and vegetables. Cook for 5-10 minutes until the vegetables are soft

3. Remove from heat, allow to cool before serving and top with chilli and fresh coriander
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​4. Want more dinner inspo on your feed? Let us know what we should share next!

June 30, 2022 by VEGAN RECIPES 0

This Vegan Creamy Potato Sausage Soup

Ingredients.

​5 tbsp Māla Girl Soulfull Classic
¼ tsp red chili
1 tsp Māla Girl Sparkle Salt
1 tsp Italian seasoning
½ tsp garlic powder
2 tbsp avocado oil
2 tbsp all-purpose flour
½ large red onion finely chopped
¾ cup uncooked ditalini pasta
3 small to medium russet potatoes
¼ cup dry vegan white wine
4 ½ to 5 cups filtered water
2 plant-based sausages 7 oz. total
1/2 cup dairy-free heavy cream
2 cups gently packed baby spinach
Dairy-free parmesan cheese shreds for serving optional

Method.

1. Preheat a very large pan or soup pot on medium heat, then add red onion and avocado oil. Stir, cook 7 to 8 min on medium-low, adding a few tablespoons of water if needed to avoid burning.


2. Meanwhile, cook ditalini pasta according to package directions in salted water until just al dente, then drain. Peel and dice potatoes into 1 cm cubes. Add potatoes and wine to onions, stir, and let wine bubble away until most liquid has evaporated.


3. Add Sparkle Salt, all-purpose flour, Italian seasoning, garlic powder, and stir to incorporate. Add Soulfull Classic broth powder, and 4 cups water. Stir, cover, and bring to gentle simmer. Let gently simmer, covered, 10 to 12 min until potatoes are just tender. If getting too thick, add remaining ½ cup of water. While potatoes cook, crumble the plant-based sausages into a separate skillet with a touch of oil, and cook 4 to 5 min, stirring occasionally, until starting to lightly brown.


4. Once potatoes are tender, add heavy cream and spinach. Stir and cook a minute until spinach wilts, then add cooked ditalini and sausage. Stir and serve with optional red chili flakes and parmesan shreds, if using.


Enjoy!

June 29, 2022 by VEGAN RECIPES 0

Veggie Tortilla Soup

Ingredients.

🔹2 cups mixed beans of choice
🔹1 cup corn, fresh or frozen
🔹1/2 cup TVP*
🔹2 bell peppers
🔹1 celery stalk
🔹1 carrot
🔹1 small onion
🔹3 garlic cloves
🔹1 jalapeño
1 tbsp olive or avocado oil
1 14 oz can (fire-roasted) tomatoes
5 cups of water + 1/2 tbsp vegan ‘no chicken’ vegetable base paste (replace with any vegetable broth/stock)
4 corn tortillas (plus more for the crispy topping)

Spices:
1 tbsp chili powder*
1 tsp smoked paprika
1 tsp cumin
1 tsp dried oregano

Salt and pepper to taste
Chili flakes (optional)

Method.

Finely dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear corn tortillas into a few pieces.


Heat up oil, and sauté onion, peppers, carrot and celery until fragrant over low-medium heat for 8-10 minutes. Add garlic and jalapeños after about 5 minutes.


Stir in spices, canned tomatoes, TVP, beans, corn, tortillas, water and vegetable paste.


Bring everything to a boil, cover, then simmer for 20 minutes.

Season with salt, pepper and chili flakes to taste.


Serve with desired toppings, and enjoy!

Toppings:
Crispy corn tortilla strips
Lime, Cilantro, Avocado, Jalapeños
Vegan sour cream, yogurt or cheese shreds

June 29, 2022 by VEGAN RECIPES 1

Creamy Quinoa Coconut Soup

Ingredients.

🔹1 medium onion, diced
🔹1 carrot, diced
🔹1 stalk celery, sliced
🔹6 cloves garlic, minced
🔹1 cup dry quinoa
🔹1/2 tsp fennel seeds
🔹2 tsp dry basil
🔹1 tbsp Italian Seasoning
🔹2 tbsp nutritional yeast
🔹1 can chickpeas, rinsed and drained
🔹1 can of crushed tomatoes
🔹6 cups vegetable broth
🔹1 can of full fat coconut milk
🔹2 bay leaves
🔹6 sprigs fresh thyme
🔹2-3 cups spinach

Method.

1. In a large pot, add onion, carrot and celery with a pinch of salt and sauté until softened. Add in quinoa, fennel seeds, basil, Italian Seasoning, nutritional yeast and chickpeas.


2. Stir and sauté for one minute then add in crushed tomatoes, vegetable broth, and coconut milk and stir to combine.


3. Add in bay leaves and thyme then bring soup to a boil, reduce to a simmer and cook with a lid on for 20 minutes. Stir in spinach and allow to wilt. Then serve as desired.


4. If you want your soup to be thicker like a stew, then add an extra 1/4 cup of quinoa to the soup and don’t adjust liquids

June 29, 2022 by VEGAN RECIPES 0