Easy Vegan Recipes

Ingredients:
2 large sweet potatoes
1 tbsp avocado oil
2 tbsp cornstarch
1 tsp paprika, onion and garlic powder each
1/2 tsp salt

1/4 cup buffalo sauce
1 tbsp melted vegan butter

Plus:
Coconut bacon chips, chopped pickles or relish, parsley, chives, peppers

Method:

Preheat oven to 450 F/225 C.

Cut sweet potatoes into large sticks (as evenly as possible), rub them with avocado oil, then sprinkle them with cornstarch and seasoning. I use a small sieve for the cornstarch to ensure an even, thin layer.
Bake them on a with parchment paper lined baking sheet for 30 minutes, and carefully flip them after 20 minutes.

Make sure your pan isn’t too crowded, and the fries aren’t overlapping for the best result.

Mix hot sauce and vegan butter, and drizzle sweet potatoes with the sauce.

Take fries off the baking sheet (keep them on the parchment paper), and bake them on the oven rack for 10 more minutes.

What you need:

12 lasagna sheets, broken in half

1 med onion diced, 1 tbl olive oil

3 garlic cloves minced, 1 tbl Italian seasoning

1/2 tsp crushed red pepper, 2 tbl tomato paste

3 tsp red wine vinegar

1 cup red lentils

28 oz can whol peeled tomatoes

1 cup unsweetened coconut milk

3 cups water, 2 tsp vegan Worcestershire sauce

1 handful spinach (optional)

1/4 cup chopped fresh basil

What you do:

Cook lasagna pieces according to al dente directions.

On stovetop, using a large pot or dutch oven, heat oil over med heat, wait till hot, add onions, season liberally with s/p, & sauté 8-10 min until golden & translucent, add garlic, continue to cook while stirring until fragrant 1-2 min.

Add seasoning, tomato paste, & cook until paste becomes a deep red about 2 min.

Add vinegar, scraping brown bits off the bottom of the the pot.

Add tomatoes, water, lentils, salt/pepper, mix, mashing tomatoes into pieces, bring to a boil, then simmer till lentils are tender, 10-15 min.

Add Worcestershire sauce, adjust seasonings if needed.

Using immersion blender, pulse soup till smooth, or transfer in batches to a food processor/ blender
Bring back to pot, add coconut milk & spinach, heat through till warmed & spinach has wilted. Top with fresh basil & vegan parm.

Serve by placing noodles in individual bowls, then ladling soup on top. Top with fresh basil & vegan parm. Enjoy!!

Here’s another easy and super delicious soup! It’s hearty and comforting, perfect to throw together

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

1 1/2 cups Soy Curls (you can sub 1 can chic peas)
1/2 med Onion chopped
2 cloves Garlic minced
2 Celery stalks chopped
2 Carrots peeled and chopped
2 Tbsp of Vegan Butter
1 Tbsp Grape Seed Oil
2 tsp Poultry Seasoning
1 1/2 tsp of Thyme
2 Tbsp Flour
6 cups of No Chicken Broth
1 cup Orzo uncooked
2 cups Spinach chopped
1/3 cup Lemon Juice
Salt & Pepper to taste

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

Break apart the Soy Curls into smaller pieces and add them to a large bowl with 1/2 tsp of Poultry Seasoning and enough Hot Water to cover them. Set aside

Melt the Butter in the Grape Seed Oil and sauté the Onions and Celery until the Onions become translucent.

Add in the Carrots and Garlic until the Garlic becomes fragrant and then add in the Thyme and remaining Poultry Seasoning. Let cook 1-2 minutes.

Add in the Flour and mix well to coat all the veggies. Keep mixing for a minute to help cook out the raw Flour taste.

Add in the No Chicken Broth and mix well. Allow everything to come to a boil. Then lower the heat, cover and simmer for 15 minutes.

Add in the Chicken Soy Curls, Bay Leaf and cook for another 5 minutes.

Add in the Orzo and cook for 10 minutes covered. Stir occasionally to prevent the Orzo from sticking.

Add in the chopped Spinach and once it has wilted add in the Lemon Juice. Season with Salt & Pepper before serving.

Jackfruit Meat Ragu packed with Asparagus, Spinach, Black Olives and lots of vegan cheese

Ingredients:

SPICY PULLED JACKFRUIT PORK
1 yellow onion diced
2 large cloves garlic minced
1/8 tsp cloves
1/8 tsp cinnamon
1/2 tsp chilli flakes
1/4 tsp cayenne
1 tsp smoked paprika
1/2 tbsp cumin
1 tsp chilli powder
1/4 cup tamari
3 tbsp maple syrup
1/4 cup tomato paste
1 cup veggie stock
1 tsp liquid smoke
Cracked Black pepper
1 tsp sea salt

Method:

Drain and rinse jackfruit. Remove hard core and pull jackfruit apart with you hands. Sauté onion and garlic. In a small bowl combine all dry spices and toss in with onion and garlic.

Add jackfruit and toss to combine. In a small bowl combine tomato paste, tamari, liquid smoke, and maple syrup. Which to combine and add to pan. Stir. Finally, add in stock, salt and pepper and mix thoroughly. Cover and reduce to medium low for approx 30-40 minutes. Taste for seasoning.

Add to pasta, tacos or whatever else you fancy!!

Ingredients:
⁣
Serves: 4 ⁣
3 cups of slice mushrooms ⁣
1 brown onion, sliced ⁣
1 red capsicum, sliced⁣
1 green capsicum, sliced⁣
1 teaspoon vegetable oil ⁣
⁣
Sesame Sauce:⁣
1/4 cup soy sauce⁣
1 tablespoon dark soy sauce ⁣
1 tablespoon sesame oil ⁣
1 tablespoon rice wine vinegar ⁣
1 tablespoon minced garlic ⁣
1 tablespoon cornstarch ⁣
1 tablespoon coconut sugar ⁣
1/4 teaspoon black pepper ⁣
2 tablespoons white sesame seeds⁣
⁣
To serve: ⁣
Rice of choice⁣
⁣
METHOD:⁣

In a bowl, whisk together all the ingredients for the sauce. Set aside ⁣

Heat up the oil in a wok on high heat, then add the onions and stir-fry for 3 minutes until softened⁣

Then add in the capsicum and stir-fry for 3 minutes until softened⁣

Add in the mushroom slices and the sauce. Stir to mix then reduce the heat to medium and then pop a lid on for 10 minutes to steam until everything is tender, tossing occasionally so it doesn’t burn ⁣

In the meantime, toast the sesame seeds in a seperate pan on high heat for 3 minutes ⁣

Sprinkle the sesame seeds on the stir-fry.⁣

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

This bowl is filled with tofu scramble & chickpeas, quinoa, mushrooms, kale, tomatoes, cucumber and kimchi for that extra spicy kick

Ingredients:

Serve 2

For the tofu scramble:

A block of firm tofu (about 280-300g)
2 tbsp of nutritional yeast
1 tsp of garlic powder
1 tsp of onion powder
1/2 tsp of smoked paprika
1/2 tsp of turmeric
2 handful of chopped kale or baby spinach
1/2 tin (400g) of chickpeas – drained and rinsed
A generous pinch of black salt
A drizzle of olive oil for cooking
A dash of plant milk (i have used oat)

200g of chestnut mushrooms – sliced
1 tbsp of olive oil
1 tbsp of soy sauce
150g of cherry tomatoes – cut in half
1/2 cucumber – cut into small slices
1 cup of cooked quinoa
Spoonful of kimchi (optional)

Instructions:

Add a drizzle of oil to a large frying pan on medium heat. Add the tofu to the pan crumbling with your hands. Add in all the other ingredients and combine everything together. Cook on a medium/ low heat for 8-10 minutes until the greens are wilted. Add more plant milk if the tofu is starts to stick to the pan. Adjust with salt and pepper.

To cook the mushrooms: Add 1 tbsp to a frying pan. Once hot add in the sliced mushrooms. Cook on a medium heat for 5 minutes until the start to shrink. Add in the soy sauce and cook for 2-3 more minutes.
Serve the tofu scramble with the cooked quinoa, mushrooms, cherry tomatoes, cucumber and kimchi if using.

A bowl of Greek Meatballs with Tzatziki. These are so good with warm Pita and Tzatziki and even better as part of Greek Salad Bowl! Enjoy!

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

1 lb (453 g) of vegan ground
1/2 cup (64 g) Onion finely chopped
2 cloves of Garlic crushed
1 Tbsp (15 g) Dill chopped
2 tsp (10 g ) Oregano chopped
2 tsp of (10 g) Mint chopped
1/2 cup (60 g) plain Breadcrumbs
3 Tbsp (45 ml) plant milk
Salt & Pepper to taste

𝗧𝘇𝗮𝘁𝘇𝗶𝗸𝗶 𝗦𝗮𝘂𝗰𝗲

12 oz (360 g) vegan sour cream
1 Sm – Med Cucumber (210 g) partially peeled, seeded and grated.
3 cloves of Garlic crushed
1 Tbsp (15 g) of Mint chopped
1 Tbsp (15 g) of Dill chopped
Juice from 1/2 a Lemon
2 tsp (10 ml) of Olive Oil
Salt & Pepper to taste

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

Make the Tzatziki by grating the seeded, Cucumber and squeezing out the excess water.

Add the grated Cucumber to the Sour Cream along with the Garlic, Lemon Juice, Dill, Mint and Olive Oil. Mix well and refrigerate overnight.

Make the Meatballs by adding the Vegan Ground to a large bowl along with the Garlic, Onion, Dill, Oregano, Mint, Breadcrumbs, Plant Milk, Salt & Pepper.

Mix until well combined but be careful not to over mix or they may become too dense when cooked.

Scoop up roughly a couple of tbsp of the mixture and roll a ball into the size of golf ball. Set them onto a lined baking sheet. You should yield 14-16 Meatballs.

Bake at 400 for 12-14 minutes or until nicely browned. (They should be have a light crust but still juicy inside)

Serve with Tzatziki and Pita or with a simple Greek Salad

Black beans are not only nutritious but are so versatile and can be enjoyed in so many ways! They’re packed full of fiber, protein, and antioxidants to fuel you throughout your day.
​
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.

This beautiful salad is packed with antioxidant rich and immune boosting berries and lightly drenched in zesty Strawberry poppyseed vinaigrette.

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.

This super easy and tasty curry takes less than 30 minutes to make and would be the perfect week quick weeknight dinner, or you can multiply the recipe and used it for meal prep
⁣
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 ⁣
⁣
*Storage tips: in an airtight container in the fridge for up to 3 days or frozen for months ⁣