VEGAN RECIPES

Eggplant Chickpea Masala

Ingredients.

  • 30 oz of diced tomatoes⁣
  • 3 tbs of tomato paste ⁣
  • 2 tsp of fenugreek ⁣
  • 2 garlic cloves, minced⁣
  • 1/2 cup of water ⁣
  • 2 cans of chickpeas, drained
  • 2 tbs of coconut oil ⁣
  • 2 onion, diced ⁣
  • 1 inches of ginger, diced⁣
  • 2 eggplants, diced ⁣
  • 1 1/2 tbs of garam masala ⁣
  • 1/2 tsp of smoked paprika ⁣
  • 2 tsp Salt/pepper or according to taste
  • 1/2 cup of cilantro, chopped⁣

Method.

1. In a pan, add coconut oil and cook ginger and onion until its caramelized. Add eggplant and garlic and cook for 15 minutes. Stir occasionally. ⁣

2. Add chickpeas, water, tomato paste, diced tomatoes, fenugreek, garam masala, paprika and salt. Make it slimmer by mixing it for 15 minutes.⁣

3. Add cilantro on top before serving.⁣

Enjoy 🙂

June 4, 2022 by VEGAN RECIPES 1

Vegan Caramel Eggnog Chia Pudding

Ingredients.

Chia Pudding

  • 1/4 cup chia seeds
  • 1 cup dairy-free eggnog
  • 1 tsp pure vanilla extract
  • pinch salt

Vegan Caramel Sauce

  • 2 tbsp vegan/plant butter
  • 2 tbsp maple syrup
  • 2 tbsp almond/peanut/sunflower seed butter
  • 2 tbsp dairy-free eggnog
  • ½ tsp baking soda, optional to give it a more caramel color
  • ¼ tsp pure vanilla extract
  • Pinch of salt

Toppings

  • dairy-free whipped cream
  • ground nutmeg
  • maple syrup

Method.

Make the chia pudding by combining the vanilla, chia seeds, nog and salt together in a blender and pulse it after every few minutes until it thickens. Once thickened, pour it evenly into bowls and place it in the fridge to finish setting up 30 minutes to overnight (if overnight cover).


Make the vegan caramel sauce. In a small saucepan, melt the coconut oil / plant butter over high heat. When it’s melted you can now whisk in the maple syrup, vanilla and pinch of salt. Next, whisk in the nut/seed butter, whisking continuously until the mixture starts to thicken. Remove from heat and whisk in the baking soda and nog until it’s smooth and silky like caramel sauce!


Top the chia pudding with a layer of the vegan caramel sauce, a drizzle of maple syrup, dairy-free whipped cream, and a sprinkle of nutmeg.

Enjoy!⁣⁣

June 3, 2022 by VEGAN RECIPES 0

⁣⁣VEGAN CASHEW PINEAPPLE TOFU

Ingredients.

  • For SAUCE – Combine all the ingredients below in a bowl.
  • 1 tbsp sweet chili sauce
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 medium garlic cloves, minced
  • 2 tsp ginger, grated
  • 2 tbsp rice wine vinegar
  • 1 tbsp corn starch dissolved in 2 tbsp water
  • 1 scallion, chopped
  • For KUNG PAO
  • 1 tbsp avocado oil
  • 1 tbsp rice wine vinegar
  • 1 cup pineapple, cubed
  • ¼ cup cashews, lightly toasted
  • 1 green bell pepper, chopped
  • 1 bird’s eye chili, chopped
  • 1 red bell pepper, chopped
  • 1 tsp Szechuan pepper
  • 1 medium onion, chopped
  • Crispy tofu and sauce
  • Chopped scallions to serve

Method.

Heat the avocado oil in a skillet and once hot add the onion and salute 2 mins. Add the bell peppers, pineapple and bird’s eye chili and continue cooking until peppers slightly soften or 5 mins max.


Add the Szechuan pepper and stir again then add the rice wine vinegar and cook until it for 1-2 mins. Add the sauce and stir everything together until the sauce thickens. Add the tofu and stir to coat in the sauce and cook 1 more min.


Remove from heat, stir in the cashews and serve alongside grain of choice then top with scallions.
Enjoy!

June 3, 2022 by VEGAN RECIPES 1

Creamy Roasted Red Pepper Penne with Galicky Kale

Ingredients.

  • ⁣2 tbsp vegan cream cheese⁣
  • ⁣2 tbsp nutritional yeast ⁣
  • ⁣150g pasta of choice⁣
  • ⁣100g butternut squash, in small cubes⁣
  • ⁣3/4 cup plant-based milk⁣
  • ⁣red chili flakes⁣
  • ⁣vegan parm⁣
  • ⁣1-2 tbsp evoo⁣
  • ⁣1 red pepper, stem and seeds removed⁣
  • ⁣1 onion, cut in quarters⁣
  • ⁣2 cloves garlic, whole⁣
  • ⁣salt + pepper to taste⁣
  • ⁣garlicky sautéed kale (vegan butter, garlic and kale pan-fried)⁣

Method.

Add red pepper, onion, garlic and squash to an oven safe pan. Drizzle with evoo and roast at 450 degrees for 25-30 minutes (roughly)—toss halfway through. Veggies should be soft and slightly charred. ⁣

Transfer veggies to a high speed blender. Add 1/2 plant-based milk, vegan cream cheese, nutritional yeast, salt and pepper. Blend until smooth, adding more plant-based milk as needed (just a little at a time). Sauce should coat the back of a spoon.⁣

Cook pasta according to package instructions. Drain and toss in sauce. Sprinkle with red chili flakes and vegan parm.⁣
Serve on a bed of garlicky pan-fried kale.
Enjoy!⁣

June 1, 2022 by VEGAN RECIPES 0

VEGAN MEATLOAF

Ingredients.

  • 2 Tbsp soy sauce or gluten-free soy sauce
  • 2 Tbsp of nutritional yeast
  • 1/4 Tbsp ground flaxseed
  • 3 cups of mushrooms, chopped
  • 1 ½ cups of cooked lentils, red or green
  • 2 Tbsp cooking oil
  • 1 tsp thyme, dried or fresh
  • 1 whole onion, chopped
  • 3 carrots, chopped, peeled and tops removed
  • 3 stalks of celery, chopped
  • 1 1/4 cups breadcrumbs, gluten-free
  • 2 Tbsp tomato paste
  • ¼ tsp salt
  • ¼ black pepper
  • 1 tsp oregano, dried or fresh
  • 1 Tbsp of garlic powder

GLAZE

  • 3/4 cup of ketchup
  • ½ tsp apple cider vinegar

Method.

Preheat your oven at 350 degrees F (176 C). Line your 9 inch by 5 inch loaf pan with parchment paper. Heat the pan over medium heat.
Once hot add your oil, carrots, onions, mushrooms and cerely. Season with salt, pepper, garlic powder, oregano, and thyme. Cook for about 4-5 minutes.


Drain the excess liquid by placing the veggies on a kitchen linen and squeezing the liquid out. Or place them in a colander and dabbing the liquid from the veggies with a towel.
Transfer your ingredients from the to your blender. Add 1 cup of lentils and pulse (do not blend) your ingredients about 2-3 times by pressing your finger on the blender and letting go. Make sure not to over blend your ingredients into a paste. Drain the excess liquid from your vegetables once more.
Place your veggies into a large bowl. Add the rest of the lentils, ground flaxseed, nutritional yeast, bread crumbs, tomato paste, and soy sauce.


Mix all ingredients together and transfer them to the loaf pan. Press the ingredients down shaping it into a loaf, I used a rubber spatula for this. Spread your ketchup glaze over the top of your loaf. Bake the vegan meatloaf in the oven for 45-50 minutes.


Enjoy!

May 31, 2022 by VEGAN RECIPES 0

Roasted Broccoli & Quinoa Salad

Ingredients.

  • 3 cup uncooked quinoa
  • 1 tsp avocado oil
  • 1/4 tsp each kosher salt
  • 1/4 pepper,
  • 1/4 garlic powder,
  • 1/4 paprika for cooking
  • 1 avocado, diced
  • 1 pint cherry tomatoes, halved
  • Chickpeas
  • 1/8 to 1/4 small red onion, thinly sliced
  • Juice of 1/2 lemon
  • 4 cups small broccoli florets
  • 1 tbsp avocado oil
  • 1/4 tsp kosher salt for roasting broccoli
  • 1 15 oz. can chickpeas, rinsed
  • 1/2 tsp each kosher salt, pepper, garlic powder
  • 2 tbsp each finely chopped fresh dill and parsley
  • 2 tbsp vegan mayo
  • Creamy Herb Vinaigrette, whisk together thoroughly
  • 1.5 tbsp olive oil
  • 1.5 tbsp stone ground mustard
  • 2 tbsp agave nectar
  • 3 tbsp apple cider vinegar
  • lemon juice, 1 cup

Method.

Preheat oven to 375 degree and cook quinoa according to package directions. once it’s complete, let it cool in a mixing bowl or on serving platter, then mix juice of 1 lemon into it. Meanwhile, cut brocc florets into similar small size and arrange on baking tray lined with parchment paper. Sprinkle its oil and salt, and toss. Bake 10 to 16 min, stirring halfway until bright green and lightly browning in spots. Remove tray from oven and let cool somewhat.


Add chickpeas, their oil and seasonings to a pan and cook on medium heat for 2 to 3 min until heated. Combine half of the dressing, cooked quinoa, roasted brocc, sliced onion, chickpeas, halved tomatoes, reserving some to add on top at the end. Top with diced avocado. Serve with extra dressing as desired.

May 31, 2022 by VEGAN RECIPES 3

White Bean, Barley & Coconut Stew⁣

Ingredients.

  • Basmati⁣
  • 90g dry barley
  • 250 ml veggie stock⁣
  • salt, according to taste⁣
  • 180g diced tomatoes
  • 60 ml tomato purée⁣
  • 1 can coconut milk⁣
  • 2 tbsp curry powder⁣
  • 1/2 tbsp cumin⁣
  • 1/2 tbsp garam masala⁣
  • 1 tbsp coconut oil⁣
  • 3 cloves garlic, minced⁣
  • 1 inch ginger, minced⁣
  • 1 red chili, chopped ⁣
  • 1 onion, diced⁣
  • 1/2 tbsp coriander, ground ⁣
  • 1 can white beans, drained and rinsed ⁣
  • coriander
  • A dollop or two of coconut yogurt⁣

Method.

Take a pot and heat coconut oil over medium heat. Cook ginger, garlic and onion until it gets soft or with a bit of color. Now add tomato purée, tomatoes and spices. Cook for a few minutes, until tomatoes begin to break down. Add pinch of salt and coconut milk and cook for few more minutes. Remove from than pan from heat and transfer mixture to a blender. Blend until smooth. When the color comes after blending return mixture to pot. ⁣


Add beans and barley. Add veggie stock and season. Bring to a boil with stirring often, then reduce the heat and keep the simmer uncovered until the sauce thickens. ⁣Serve with coconut yogurt and basmati. Enjoy!⁣ <3

May 29, 2022 by VEGAN RECIPES 0

One-Pot Mushroom & White Bean Pasta

Ingredients.

  • 3 tbsp all-purpose flour, substitute with gluten-free flour
  • 2 cups vegetable broth
  • 6 ounces (6-7) lasagna noodles, substitute with gluten-free noodles
  • 2 tbsp neutral oil, substitute with water
  • 2 cups unsweetened dairy-free milk, I used soy milk
  • 1 package (8 ounces) of white mushrooms, chopped
  • 2 tbsp nutritional yeast
  • 1 medium white or yellow onion (chopped into small pieces)
  • 4 cloves garlic, minced
  • 1 cup cooked white beans
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • ½ tsp garlic powder

Method.

​Heat a large pot on medium heat. After adding the oil add onion and cook it until softened about 4-5 minutes. Now add some garlic and cook until for 2 minutes. Add the flour and stir to combine. Pour in the vegetable broth and mix. Break the lasagna noodles into bite sized pieces and add it to the pot. Pour the milk, Italian seasoning, salt, pepper, garlic powder, stirring frequently, and cook until the noodles are completely cooked, 8 minutes.


Add the mushrooms, beans, and nutritional yeast. Cook for 3-4 minutes or until the mushrooms are soft. Taste the pasta and add additional seasoning (salt, pepper, or italian seasoning) if needed.
Take pasta off the heat. Divide into bowls and garnish with fresh parsley or crushed red pepper.
Leftovers can be kept in the refrigerator in an airtight container for 3-4 days.

May 28, 2022 by VEGAN RECIPES 5

BLUEBERRY CRISP

Ingredients:-
(Filling)
2 tbsp coconut sugar
2 cups fresh blueberries
2 tbsp tapioca starch
(Crust)
2 cups rolled oats
1/2 cup solid coconut oil
1/4 cup coconut sugar
1 cups pecans
1 tsp baking powder

Instructions:-
Grease a 10 inch tart tin. Preheat oven to 180•c. Prepare filling by mixing blueberries, coco sugar & tapioca starch in a bowl. In order to make the crust add oats than 1 cup of pecans and coco sugar to a food processor until it forms a fine crumb. Transfer to a bowl and mix with baking powder. Add some vegan marg or solid coconut oil and rub with fingers to form the crumb. Hold back 1 cup of the crumb for the topping. Add blueberries to the crust, making sure not to add any of the liquid at the bottom of the bowl. Roughly chop the remaining 1/2 cup of pecans. Add to leftover crumb and sprinkle over the crust. Bake for 25 minutes, then cover with foil for the last 20 minutes.

May 28, 2022 by VEGAN RECIPES 0

Vegan Cream of Mushroom Soup

INGREDIENTS:-
1 Cup Coconut Milk
1/2 Cup Dry White Wine
1/4 Cup Vegan Butter
6 Tbsp All-Purpose Flour
1 Tsp Dried Thyme
2 Bay Leaves
1 Pounds Sliced Mushrooms
1 Onion (diced)
4 Cloves Garlic (minced)
4 Cups Vegetable Broth
3/4 Tsp Salt
3/4 Tsp Pepper


INSTRUCTION:-
Over medium heat, add the vegan butter and diced onion. Cook for 3-4 minutes wih stirring often. Add garlic (minced) and continue cooking for another minute. Add sliced mushrooms and thyme, cooking 4-5 minutes stirring often until it gets softened. Add wine, cook it for 2-3 minutes while stirring constantly. Add flour, cook for another 2 minutes stirring it constantly than add bay leaves, broth, salt and pepper and stir well. Bring to a soft boil and reduce heat and simmer, uncovered for 15 minutes.
Remove bay leaves and blend or let the soup cool slightly and carefully scoop into a blender with a ladle. Blend until smooth or leave some texture if you’d like. Return to pan and add coconut milk, bring to a very light simmer and cook another 5 minutes or so and serve with toppings.

May 28, 2022 by VEGAN RECIPES 0