VEGAN RECIPES

Ginger Black Bean Bowl is no doubt the healthy vegan meal packed with black beans and a mix of nutritious veggies. Plant-based bowl is rich in proteins and antioxidants, making it a great option for anyone seeking a high-protein meal. All together making this tasty recipe perfect for meal prep, lunch, or a quick dinner, this nutritious bowl will leave you feeling satisfied and energized.

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Ingredients:

Ginger Black Bean Bowl with Creamy Ginger Sriracha Dressing
2 tsp olive oil
1 shallot, sliced
3 cloves garlic, minced
1 inch ginger, grated (or less depending on preference)
2 – 15 oz cans black beans, rinse really well
2 cups spinach
2 tsp soy sauce or coconut aminos
Pinch of white pepper (highly recommend over black pepper for this)
Pinch of salt
Cilantro for topping

Creamy Ginger Sriracha Sauce:
2-3 tbsp tahini
1/2 tsp ginger powder
1/2 tsp onion powder
1/4 tsp garlic powder
2-3 tsp sriracha
2 tsp maple syrup
Pinch of salt
Pinch of white pepper
Juice of half a lime
2-3 tbsp water or more based on your desired consistency

Instructions:

In a pan, warm up your oil and add in your shallots and sauté until softened. Add in garlic and ginger and sauté until fragrant. Add in black beans and sauté for about 3-5 minutes then add in spinach and soy sauce and allow spinach to wilt.

To make dressing, just whisk all the ingredients together until smooth and adjust water based on preference. Make sure to add water in slowly so it doesn’t go past your desired consistency too quickly.

Refresh your taste buds with this Antioxidant-Rich Fruity Summer Spinach Salad which is fully loaded with fresh spinach, berries, avocados and  citrus dressing. Our famous and most wanting vegan salad is packed with antioxidants and healthy fats which makes it a perfect summer salad to boost your immune system.  Our dish is packed with vitamins, this salad is a low-calorie meal full of heart-healthy fats and nutrient-dense ingredients.

Ingredients:

Fruity Spinach Salad with Strawberry Poppyseed Vinaigrette
1 bag of organic spinach
1/2 cup organic strawberries sliced
3/4 of cup organic blueberries
1 cup cut watermelon. I cut in in small cubes.
1/2 avocado cut in any shape
1/2 cup of green organic grapes washed and slides in half
1 kiwi sliced.
1/3 cup toasted pumpkin seeds
3 tbsp of Hemp seeds

Arrange the salad in a bowl and make the dressing.

Dressing:
8 medium organic strawberries
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
1/3 cup water
1/4 cup poppy seeds
2 cloves of garlic
1 tsp of maple syrup (optional)
1/2 tsp salt
1/2 tsp pepper

Blend everything in the blender until smooth.

Indulge in this Easy Potato Cauliflower Curry, a comforting vegan curry made with potatoes, cauliflower, and a rich blend of spices. our hidden recipe contains ingredients like aromatic spices, turmeric, garam masala, and cumin create a satisfying dish that is sure to please.  You can easily serve it over rice, quinoa or with naan to make it ideal for meal prep, this easy curry recipe is both nutritious and budget-friendly, perfect for those seeking a simple vegan dinner.⁣

Serves: 1-2 ⁣
INGREDIENTS:⁣
Curry paste:⁣
2 x medium tomatoes, chopped ⁣
1 x small onion, chopped ⁣
3 x garlic cloves, peeled ⁣
1/4 cup water ⁣
Spice mix: 1 teaspoon of curry powder, coriander, garam masala & sea salt ⁣
2 teaspoons vegetable oil ⁣
4 potatoes
1 cup cauliflower ⁣
1 small capsicum ⁣
1/2 cup cooked chickpeas⁣
1/2 cup coconut milk ⁣
⁣
Rice to serve:⁣
Rice ⁣
Fresh coriander ⁣
⁣
METHOD:⁣

Heat the oil in a pot on medium heat. ⁣

Make the curry paste: into a blender, add in the tomatoes, onion, peeled garlic cloves, water and spice mix. Blend until a slushie consistency. ⁣

Heat up the oil on a medium pot on medium-high heat. Pour the curry paste into the pot and cook for 6-8 minutes until no raw onion smell remains ⁣

In the meantime, chop up the vegetables. Then add in the potatoes and coconut milk. Reduce the heat to medium & simmer for 10 minutes, stirring occasionally.⁣

Then add in the cauliflower, capsicum & chickpeas. Simmer for another 10 minutes until the potatoes are tender ⁣

Serve with rice ⁣
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*Storage tips: in an airtight container in the fridge for up to 3 days or frozen for months ⁣

Presenting our Dreamy Rainbow Salad which is packed with an array of fresh veggies including carrots, cucumbers, bell peppers, and avocados which are tossed in a delicious plant-based dressing. We have made it in a way that this colorful salad is rich in antioxidants, fiber, and healthy fats making it a perfect healthy vegan meal. The balance of crunchy and creamy textures  ensures this vegan salad is both satisfying and filling. Our special recipe is now Ideal for meal prep, summer lunches, or a refreshing side dish, this easy salad is a nutrient-packed addition to any table.

Ingredients:

Tahini Poppy Seed Dressing:
1/4 cup runny tahini
2-3 tbsp cold water
Juice of 1 lemon
1 tbsp white wine or apple cider vinegar
1 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp poppy seeds
Salt and black pepper to taste

Whisk together all ingredients until smooth, and season to taste with salt and black pepper. Keeps well in the fridge for several days.

Rainbow Salad:
Finely chopped kale
Avocado
Strawberries
Cucumber
Cherry heirloom tomatoes
Red radishes
Mini sweet peppers
Sourdough croutons

Mix some of the dressing with the chopped kale, then top it with sliced veggies and fruit. Serve with remaining dressing on the side. Enjoy!

Enjoy our crispy tofu recipe that guarantees a golden brown exterior and a tender interior. Our vegan tofu dish is packed with plant-based protein which makes it ideal for those who are seeking a high-protein meal. Crispy tofu is coated with a blend of seasonings and lightly fried for the ultimate crunch.  If you are looking for a quick weeknight dinner or prepping for a meal prep week, this easy-to-make crispy tofu recipe is sure to satisfy your cravings.

Ingredients – serves 4

1 454g block medium or firm tofu (don’t use soft – it will fall apart)

1½ tbsp soy sauce or tamari (use gluten free if needed – I liek Braggs Soy Seasoning)

1 tbsp apple cider vinegar (optional)

1 tbsp avocado oil (or another flavourless oil that can tolerate high temperatures)

Instructions

Preheat your oven’s broiler/grill (top heat in oven).

Cut tofu into 1-inch cubes and place on a baking tray. (You’re welcome to press your tofu if you like, but it’s not essential.)

Toss cubes in soy sauce, apple cider vinegar and avocado oil and make sure they’re well coated.

Broil in oven for 10 minutes, then flip tofu cubes.

Broil for another 10 minutes, or until tofu tofu is golden.

Enjoy in your favourite stir fry, salad or buddha bowl!

Indulge in this flavorful Crispy Tofu and Satay Salad, featuring crispy tofu paired with a rich, savory satay dressing made from peanut butter, soy sauce, and lime. Our vegan salad is packed with plant-based protein and fiber making it a perfect choice for a healthy lunch or dinner. The crispy tofu adds a crunch and the satay dressing brings a deliciously creamy and spicy kick to the dish. Ideal for meal prep and perfect for those looking for a low-carb yet protein-rich meal.

Ingredients:

300g tofu, sliced into cubes
1 tbsp soy sauce
1 head of cos lettuce, chopped
1/2 cup cucumber, sliced
1/3 cup cabbage, finely sliced
1 spring onion, finely chopped
1/2 avocado, sliced

For the satay dressing:
1 tbsp peanut butter
1 tsp soy sauce
1 tsp grated ginger
1 cloves garlic, crushed
1 tbsp plant milk

Instructions:

️Pre heat your oven to 200 degrees and line a tray with baking paper. Coat the tofu in soy sauce and place in the oven for 30 minutes (be sure to spread them out evenly so no pieces are touching – this is makes the tofu go crispy)

️Add the cos lettuce, cucumber, cabbage and spring onion to a large bowl. To make the dressing add all of the ingredients to a bowl and mix well. Once the tofu is done place on top of the lettuce along with the avocado and satay dressing.

Try out this Crispy tofu to serve with your sauce of choice, with rice, veggies, and more!

INGREDIENTS

1 block tofu – pressed and cubed
1 tbsp avocado oil or other neutral oil
1 tbsp soy sauce
1 tbsp nutritional yeast
1/2 tsp paprika
1/2 tsp garlic powder
3 tbsp arrowroot starch/powder or cornstarch
salt/pepper to taste

INSTRUCTIONS

Preheat oven to 400 degrees.
Add tofu to a bowl and toss with remaining ingredients until fully coated. I shook the bowl a few times to really get it combined. Add tofu to a lined sheet pan.
Bake tofu for 40 minutes or until desired level of crispness is reached.
Eat tofu alone, or add to whatever you want!

Have you tried smashing your potatoes yet? These are oven-roasted, rustic, and crispy on the outside with a soft interior with an herby and bright chimichurri!

Ingredients:

1 tsp sea salt
1.5 lb baby potatoes (colour of choice)
2 tbsp olive oil , more if desired
pinch coarse sea salt , for sprinkling
1 batch chimichurri sauce (optional for drizzling – recipe a few posts back!)

Method:

Preheat oven to 400F/200C, and line a baking sheet with parchment paper.

Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.

Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.

Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.

Try out these Crispy Roasted Potatoes. These are oil-free potatoes are that are DELICIOUS & CRISPY!

What you need:

2 medium high starch potatoes (I used russet) peeled/cut into 1 inch cubes, kosher salt, 1/4 cup warm veggie broth or warm water (sub oil) 1 tbl runny tahini, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, salt/ pepper

What you do:
️Place potato cubes in a large pasta pot, cover with cold water by about 1-2 in. Bring to a boil & add a generous amount of kosher salt. Give a stir. Lower to a simmer & cook until fork tender, not mushy (approx 8-10 min)

While potatoes are cooking, in a small mixing bowl whisk together the rest of the ingredients until combined. Set aside.

️Drain potatoes, no need to dry them. Transfer to a large mixing bowl. Shake & flip the potatoes vigorously in the bowl. The edges will soon become rough & a bit crumbly (approx 1-2 min)

️Add reserved sauce to the potatoes & shake again till coated. Use a wooden spoon or spatula if needed to help coat.

️Spread potatoes on a large unlined baking sheet in one layer leaving space between each piece. If needed, bake on two sheets using top & bottom racks

Roast potatoes at 425 F until bottoms release easily & are crispy (approx 20-25 min) Flip potatoes & roast till bottoms become crispy again (approx 15-20min)

️Let cool 2-3 min, till not as hot. Serve with your favorite dipping sauce. I served mine with a mix of equal parts ketchup & mayo, a pinch of smoked paprika, a quick drizzle of vegan Worcestershire sauce & pickle juice. enjoy!!

Check out this tasty tofu recipe coated in a delicious sauce!

Tofu:
(1) 16 oz block Tofu
1/2 tsp of Garlic Powder
1/2 tsp Onion Powder
Salt & Pepper to taste
5 Tbsp Cornstarch
Salt & Pepper to taste
1 – 1 1/4 cups Organic Canola Oil or other neutral high heat Oil for frying

Vegetables:
1 1/2 cups Red Bell Pepper chopped
1 cup Red Onion chopped
3 Green Onions sliced into 1 1/2” pieces (reserve some of the green parts for garnish)
1 cup Pineapple chunks (I used organic canned in 100 percent juice and reserved the juice for the sauce)
2 cloves of Garlic minced
1 small knob of Ginger grated
1 1/2 Tbsp of Sesame Oil for cooking

​Sauce:
3/4 cup Pineapple Juice
1/2 cup Water
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Ketchup
1 Tbsp Sugar
Salt & Pepper to taste
Cornstarch Slurry (1 Tbsp cornstarch mixed with 1 Tbsp Water)

Directions:

Make the Pineapple cooking sauce by mixing together the Pineapple Juice, Water, Ketchup, Rice Vinegar, Soy Sauce and Sugar. Set aside.

Prepare the Tofu for frying by either pressing it first and then cutting it into cubes or you can use pressed Tofu like I did.

Add the cubes of Tofu to a large bowl and toss with the Garlic Powder, Onion Powder, Salt, Pepper and 2 Tbsp of Cornstarch. Set aside while your Oil comes to temp

Heat 1 – 1 1/4 cups of Oil in a smallish pot with high walls. Bring the temp to about 350 degrees. You can use a thermometer or test the oil by placing the tip of a wooden chop stick in the oil and if it bubbles it’s ready.

Spread out the remaining 3 Tbsp of Cornstarch onto a plate. Lightly coat all sides of the Tofu in the Cornstarch before placing into the hot oil. Let the Tofu cook for a couple of minutes turning if necessary until all sides take on a nice golden color. Cook in small batches to prevent the Oil temp from dropping too quickly

In a large skillet on med heat saute the Garlic and Ginger in Sesame Oil until both become fragrant. Add in the Red Pepper, Red Onion and Green Onions and cook until they become slightly tender. Remove from pan.