VEGAN RECIPES

Vegan Creme Eggs

Make 8 small eggs

Ingredients.

🔹 Creme Filling
🔹 ½ cup cashews
🔹 ¼ cup coconut manna/butter
🔹 2 tbsp very fine (powdered) coconut sugar, date sugar or regular sugar – use as light coloured as 🔹possible as this will colour the creme filling
🔹½ tsp vanilla essence (optional)
🔹¼ tsp powdered turmeric

Chocolate Eggs:

🔹 1 100g bar vegan dark or milk chocolate
🔹 Extra
🔹 Oil, to grease moulds

Method.

Filling
▶️ Add cashews and ½ cup hot water to a high speed blender (the hot water helps to blend the cashews).


▶️ Blend for 30 seconds or until mixture is smooth and creamy. Set aside.


▶️ In a double boiler (or a saucepan on a VERY low heat), gently melt coconut manna/butter until liquid.


▶️ Remove pan from heat and mix blended cashew cream into coconut butter, along with sugar and vanilla.


▶️ Refrigerate filling for 30 minutes to allow cream to set and thicken slightly.


Chocolate Eggs
▶️ Using kitchen towel, grease silicon moulds lightly with unflavoured oil to make eggs easier to remove.


▶️ Break chocolate into small pieces and melt in a double boiler (or saucepan on a VERY low heat again) on the stove, stirring frequently. Remove from heat.


▶️ Using a pastry brush, coat inside of each mould evenly with melted chocolate.


▶️ With a flat knife, scrape across the edge of each mould immediately after coating it to give a flat finish (this will make it easier to join egg halves together later on).


▶️ Refrigerate moulds for 10 minutes to set chocolate.


▶️ Repeat process, building up 3-4 layers of chocolate on each mould and leaving eggs to set in fridge for 10 minutes between applying each layer. (Pay special attention to building up a slightly thicker layer of chocolate around the edge of each mould so eggs are less likely to crack when sticking them together.)

June 23, 2022 by VEGAN RECIPES 0

Cozy Curried Sweet Potato Soup with Roasted Chickpeas

Ingredients.

🔹 1 tsp paprika
🔹 1/2 tsp nutmeg
🔹 2 tbsp tomato paste
🔹 1/2 tbsp of grated ginger
🔹 1 tsp powder ginger
🔹 1 tsp Salt
🔹 1 tbsp avocado oil
🔹 1 tbsp madras curry powder
🔹 1⁄2 chopped onion
🔹 1 garlic clove, chopped
🔹 4 cups peeled and cubed sweet potatoes
🔹 2 cups vegetable broth
🔹 1 cup light coconut milk

Method.

▶️ In a soup pot, heat oil over medium-low heat. Add onions and cook for 4 minutes, stirring occasionally. Add curry powder, nutmeg, garlic and ginger. Sauté for few min. Add the tomato paste and paprika.


▶️ Add sweet potatoes. Mix. Add the veggie broth. Cook for 15 minutes or until vegetables are very soft.
Puree the ingredients in batches in a blender or puree the whole amount directly in the pot with an immersion blender. Add the coconut milk and let it simmer for 8-10 min.


▶️ Check if you like the consistency of the soup. Add more veggie broth or water if desired and adjust the seasonings.


▶️ For the topping, I used roasted chickpeas. I pat dry the chickpeas and season with 1 tbsp of coconut aminos and 1 tsp of Cajun spice. Roast the chickpeas for 20 min at 400 F in the oven until it’s crispy on the outside.

Enjoy!

June 22, 2022 by VEGAN RECIPES 0

Comforting Saffron Lentil Stew

Ingredients.

🔹 1 tsp salt
🔹 1 tsp black pepper
🔹 1/2 tsp saffron
🔹 1/2 tsp onion powder
🔹 2 tbsp olive oil
🔹 1 lemon, squeezed
🔹 156 ml tomato paste
🔹 540 ml diced tomatoes, small dice
🔹 1 can coconut milk
​🔹 1 cup brown lentils, rinsed and drained
🔹 6 garlic cloves, minced
🔹 2 cups water

Method.

▶️ Rinse the lentils thoroughly. Drain and set aside.


▶️ In a medium pot, bring the oil to heat over medium-high. Stir in the garlic, saffron, and onion powder.


▶️ Once golden, add in the tomato paste and diced tomatoes. Stir and cook down the tomatoes to soften, about 8 to 10 minutes.


▶️ Add in the rinsed lentils, water, coconut milk, salt, and pepper. Stir to combine. Bring to a simmer, then turn the heat to low. Cook for 20 to 25 minutes, until lentils are cooked.


▶️ Whisk in the lemon juice. Taste test, and adjust the salt, if needed.


▶️ Remove from heat. Serve over rice, mashed potatoes, or as a standalone dish; garnished with parsley and a slice of bread/bagel.⁣⁣

Enjoy!

June 22, 2022 by VEGAN RECIPES 0

Hearty and Comforting Red Beans & Rice ⁣

Ingredients.

⁣🔹 2 cans red kidney beans ⁣
⁣🔹 3 tbsp neutral oil of choice⁣
⁣🔹 5 cloves garlic, minced ⁣
🔹 ⁣1 large onion, diced⁣
⁣🔹 1 red bell peppers, charred
⁣🔹 1 rib celery, diced⁣
⁣🔹 1 tsp thyme⁣
⁣🔹 1 tsp Cajun seasoning ⁣
⁣🔹 2 tsp smoked paprika⁣
🔹 ⁣1.5L veggie stock or water⁣
⁣🔹 1 tbsp tamari⁣
⁣🔹 2 bay leaves⁣
⁣🔹 salt + pepper, to taste ⁣
🔹 ⁣4 servings rice, cooked⁣
🔹 ⁣parsley, for garnish ⁣

⁣Andouille inspired tofu crumbles:⁣
⁣🔹 1 tbsp nutritional yeast⁣
⁣🔹 1 tsp thyme⁣
⁣🔹 1 tsp smoked paprika⁣
⁣🔹 1 tsp onion powder ⁣
⁣🔹 1 tbsp neutral oil of choice⁣
⁣🔹 1 block extra firm tofu, pressed and torn into bite sized chunks⁣
⁣🔹 1 tsp garlic powder⁣
🔹 ⁣2 tbsp tamari⁣

Method.

▶️ ⁣In a pot, over medium heat, cook garlic, onion and celery in oil. ⁣
⁣
▶️ Add peppers and cook until they begin to soften. Season. Stir in thyme, Cajun seasoning, smoked paprika & veggie stock. Add bay leaves and bring to a boil, reduce heat and simmer uncovered (stirring occasionally) until sauce thickens. About 1.5 hours. ⁣
⁣⁣
▶️ ⁣In a frying pan, over medium heat, cook tofu in oil until all sides are golden and crispy. ⁣Add spice blend and tamari and stir to coat everything. Continue to cook for a few minutes. ⁣
⁣⁣
⁣▶️ Add tofu to beans, taste and adjust seasoning to suit your personal preference. Remove bay leaves. Adjust consistency of sauce by adding a little water, if necessary. ⁣
⁣⁣
⁣▶️ Serve beans and tofu with rice and a sprinkle of fresh parsley.

Enjoy!⁣

June 21, 2022 by VEGAN RECIPES 0

Meatless Meatballs

Ingredients.

🔹 1/2 tsp of liquid smoke ⁣
🔹 1/2 tsp of turmeric ⁣
🔹 1/2 tsp of garlic powder ⁣
🔹 1/2 tsp of onion powder ⁣
🔹 1 tbs of liquid aminos ⁣
🔹 1/2 cup of bread crumbs ⁣
​🔹 1 lb dehydrated shiitake mushrooms ⁣
🔹 28 oz of tofu, pressed salt and pepper to taste ⁣
⁣🔹 2 vegan eggs

Sauce :

⁣

​​🔹 1/4 tsp of cayenne ⁣
🔹 3 tbs of apple cider vinegar ⁣
🔹 2 tbs of coconut oil ⁣
🔹 1 tbs of worcestershire sauce ⁣
🔹 3 tbs of brown sugar ⁣
🔹 1/2 cup of ketchup ⁣
🔹 1/2 cup of green onions, finely chopped ⁣
🔹 1.4 cup of water ⁣
🔹 2 large garlic cloves, minced ⁣

Method.

⁣𝘛𝘰 𝘥𝘦𝘩𝘺𝘥𝘳𝘢𝘵𝘦 𝘮𝘶𝘴𝘩𝘳𝘰𝘰𝘮𝘴: ⁣
▶️ Pre-heat oven to 400F ⁣⁣
▶️ Add your mushrooms with a drizzle of olive oil. Bake for 20 mins and stir occasionally.⁣⁣


𝘛𝘰 𝘮𝘢𝘬𝘦 𝘮𝘦𝘢𝘵𝘭𝘦𝘴𝘴 𝘣𝘢𝘭𝘭𝘴:
▶️Pre-heat oven at 370F ⁣⁣⁣


▶️In a food processor, add your dehydrated mushrooms to the food processor. Pulse until finely chopped. ⁣⁣Add your pressed tofu and pulse until dough-like consistency is achieved. ⁣⁣


▶️ Transfer your contents into a bowl. ⁣⁣Add vegan eggs, liquid aminos and liquid smoke. Mix well. ⁣⁣


▶️ Add turmeric, garlic powder, onion powder, bread crumbs and salt/pepper. Mix well. ⁣⁣Using a 1-inch scooper, place your meatless balls on a lined baking sheet. ⁣⁣Bake for 35 minutes. ⁣⁣


▶️ In a small pot, caramelize onions and garlic with coconut oil. Cook for 5 minutes. Add water, brown sugar, ketchup, apple cider vinegar, worcestershire and cayenne. ⁣⁣


▶️ Cook until the sauce thickens on low heat. ⁣⁣Place to the side to cool when ready. ⁣⁣Pour sauce over the meatless balls

Enjoy!

June 21, 2022 by VEGAN RECIPES 0

CRISPY TOFU WITH THAI PEANUT SAUCE

Ingredients.

🔹 2 tbsp Thai Red Curry Paste
🔹 2 tbsp Smooth Peanut
🔹 3 tbsp Tamari Or Soy Sauce
🔹 2 tbsp Fresh Lime Juice
🔹 3 To 4 tbsp Maple Syrup
🔹 1 medium Extra-Firm Tofu
🔹 1 medium cup Almond Butter

Method.

▶️ Press 1 (14 ounce) block of extra-firm tofu. Cut the tofu into rectangles, about 1/2-inch thick.
​Prepare the sauce: Blend or mix: 2 tablespoons Thai red curry paste + 2 tablespoons smooth peanut or almond butter + 3 tablespoons tamari or soy sauce + 2 tablespoons fresh lime juice + 3 to 4 tablespoons maple syrup + 2 tablespoons water. Set aside.


▶️ ​Mix 2 tablespoons cornstarch with 1/2 teaspoon salt. Transfer the cornstarch mixture to a rimmed plate. ​

▶️ Dip both sides of the tofu triangles into the cornstarch, shaking off any excess while still making sure both sides are fully coated.


​▶️ Either bake the tofu on a lined sheet at 400F until crispy, about 15 minutes, flipping half way. Heat a layer of oil in a large non-stick skillet and pan-fry the tofu until crispy on both sides. Set aside.


▶️ Heat the sauce in a small skillet over medium-low heat, adding water as it starts to thicken until desired consistency. Pour the sauce over the tofu and serve.


Enjoy!

June 20, 2022 by VEGAN RECIPES 0

CORN & KALE CHOWDER

Ingredients.

🔹 4 cups of Vegetable Broth
🔹 2 cups of Plant Milk
🔹 1 tbsp of Avocado Oil
🔹 3 cloves of Garlic minced
🔹 2 cups of Kale chopped
🔹 1 tbsp of fresh Dill chopped
🔹 2 ribs of Celery diced
🔹 1 cup of Onion chopped
🔹 1 tbsp of fresh Thyme chopped
🔹 3 Ears of Corn Kernels removed
🔹 4-5 small Yellow Potatoes washed and cubed
🔹 1 cup Red Bell Pepper chopped
🔹 2 tbsp of fresh Chives chopped
🔹 Salt & Pepper to taste

Method.

▶️ In a large pot, heat the oil on medium heat. Add the onions and sauté until translucent, about 3-5 minutes.

▶️ Add in the red pepper, celery, potatoes and corn and season with salt & pepper. Continue cooking for another 5-10 minutes.

▶️ Add in the garlic and fresh herbs. Mix well and cook for another 2 minutes before adding in the vegetable broth, corn cobs and bay leaves. Reduce the heat, cover and simmer for 20-25 minutes or until the potatoes are fork tender.

▶️ Remove the bay leaves and corn cobs and using an immersion or regular blender, blend about 1/2 of the soup. Return the bay leaves and add in the plant milk and and chopped kale.

▶️ Allow the soup to simmer covered for another 15-20 minutes before serving.

Enjoy!

June 20, 2022 by VEGAN RECIPES 0

VEGAN SWEET POTATO AND JACKFRUIT CURRY

Ingredients.

For The Curry:

🔹 2 cup water + ½ cup water
🔹 2 can full fat coconut milk
🔹 1 heaping tbsp tomato paste
🔹 2-3 cups beet greens (or greens of choice)
🔹 1 medium onion, chopped
🔹 1 tbsp avocado oil
🔹 Juice of 1 large lemon
🔹 1 tbsp ginger, grated
🔹 4-5 dried curry leaves
🔹 1 can (20 oz) young green jackfruit, roughly chopped
🔹 1 large sweet potato, peeled and cubed
🔹 2-3 garlic cloves, minced
🔹 1½ tsp sea salt
🔹 Whole Spices: 1 tsp each brown mustard seeds, cumin seeds, coriander seeds
🔹 Powdered Spices: 1½ tsp garam masala, 1 tsp each kashmiri chili (optional), turmeric and paprika

Method.

▶️ In a medium pot heat up the oil in medium heat and once shimmery add the whole spices and cook until crackling and fragrant, ~2 min, stirring the whole time to avoid scorching.


▶️ Add the onion and cook until softened and golden at the edges, ~5 mins, stirring every now and then. Add the garlic and ginger and cook 3 more mins, stirring to avoid burning.


▶️ Add all the powdered spices and cook 30 secs, stirring the whole time, lower heat to medium low then add ½ cup water and scrape the bottom of a pot with a spatula to deglaze.


▶️ Add the jackfruit and sweet potato and cook 5 mins, stirring to prevent sticking.


▶️ Add the remaining water, coconut milk and tomato paste. Bring everything to a boil then lower to a simmer, cover and cook until the sweet potatoes are tender, ~10-15 mins.


▶️ Add the greens and continue cooking 1 min then remove from heat, stir in the lemon juice, top with cilantro and serve alongside your grain of choice and/or naan. I paired it with fluffy basmati.

Enjoy!

June 20, 2022 by VEGAN RECIPES 0

TOFU KATSU W/ SWEET GINGER CHILI SAUCE & VEGAN SRIRACHA MAYO

Ingredients.

🔸 100 gm panko
🔸 grapeseed oil
🔸 ¼ tsp smoked paprika
🔸 ¼ tsp black pepper
🔸 ¾ cup all purpose flour
🔸 ½ tsp salt
🔸 2–12.5 oz can chickpeas (drain & reserve the liquid in a small pot; simmer the liquid until thickened & reduced; set aside)
🔸 2–12 oz organic firm tofu (drained & pressed; freeze overnight; thawed; drained & pressed one last time; slice each tofu block into 2 halves–you should get 4 pieces in total)

Method.

▶️Prepare the tofu according to the instructions above. In a shallow dish, add the flour, smoked paprika, black pepper & salt. Whisk until well combined.


▶️ In another shallow dish, add the prepared chickpea liquid. Coat each tofu piece in the flour mixture. Ensure that the tofu is evenly covered. Shake off excess flour mixture.


▶️ Next, coat the floured tofu with the reduced chickpea liquid. Ensure the tofu is evenly covered. Lastly, coat the tofu in panko by pressing the panko into the tofu. Do this a few times so that the tofu is sufficiently coated with the panko.


▶️ Add the grapeseed oil into a pan (2/3rd full). Heat the oil up to 350°F.


▶️ Add the prepared tofu into the pan. Shallow fry on one side until lightly golden brown. Flip the tofu & repeat the process. When both sides are done, remove from oil & drain on wire rack.


▶️ After ~5 mins, fry the tofu pieces again & this time until a deeper golden brown is achieved. Remove from oil & drain on wire rack.

June 19, 2022 by VEGAN RECIPES 0

Cilantro Lime Nourish Bowl ⁣

This high-protein Cilantro Lime Nourish Bowl  is a power bowl which is the ultimate healthy meal prep recipe! We have loaded it with fresh cilantro, zesty lime and wholesome superfoods which makes it a gluten-free, plant-based bowl is perfect for a quick and easy lunch or a balanced, weight-loss-friendly dinner. We have packed it with fiber-rich grains, protein-packed beans, and roasted vegetables, and drizzled with a creamy cilantro lime dressing, this anti-inflammatory, gut-healthy meal is a must-try for clean eating and energy-boosting nutrition!

Ingredients.

⁣⁣⁣⁣⁣⁣🔹 1 lime, sliced
⁣🔹 cilantro, for garnish⁣
⁣🔹 corn tortilla chips ⁣
⁣🔹 1-2 tbsp vegan butter
⁣🔹 1 lime, juiced⁣
⁣🔹 160g leftover pulled tofu⁣
⁣🔹 1/2 cup pico de gallo
⁣🔹 1/2 cup cilantro, chopped⁣
⁣🔹 1 package rice⁣
⁣🔹 salt, to taste ⁣
⁣🔹 4 tbsp chipotle beans

Method.

⁣▶️ In a frying pan, heat vegan butter over medium heat. Add rinsed and drained rice. Cook until heated through. Add lime juice, cilantro and salt. Stir. ⁣
⁣⁣
▶️ ⁣Reheat tofu in the same pan as rice. ⁣
⁣⁣
⁣▶️ Divide rice and tofu between 2 bowls. Add pico de gallo, chipotle beans, lime wedges and tortilla chips. Sprinkle with cilantro.

Enjoy!

June 18, 2022 by VEGAN RECIPES 1