COZY VEGAN CHILI

​Serves 8-10

Ingredients.

1/4 C tomato paste
4 oz chipotle peppers in adobo sauce, chopped
1 tbsp balsamic vinegar
1 tbsp soy sauce or liquid aminos
14 oz can kidney beans, drained
1 tsp cumin
1/2 tsp cinnamon
1 tsp salt and pepper
2 tbsp unsweetened cacao powder
1 yellow onion, chopped
4 cloves garlic, minced
1 sweet potato, cubed
3 celery stalks, sliced
2 carrots, sliced
2 red bell peppers, chopped
2 tbsp hot chili powder
1 tsp paprika
28 oz canned diced tomatoes
14 oz can pinto beans, drained
1 C water or vegetable broth
14 oz can black beans, drained
1 C yellow sweet corn
1 lime, juiced
1 tbsp maple syrup
1 tbsp sriracha optional
2 C baby spinach, roughly chopped
1/2 bunch cilantro, chopped
1 C fresh cherry tomatoes, halved

Method.

1. Heat 1 tbsp olive oil or water in a large Dutch oven over low heat.

2. Add in onion and garlic and sauté until fragrant. Add in sweet potatoes, carrots, and celery and sauté for 5 minutes. Add in bell peppers and sauté for another 2-3 minutes.

3. Add in all seasonings, including cacao, and sauté for about 30 seconds, adding a little extra oil or water if needed.

4. Pour in tomatoes, water or broth, tomato paste, chipotle peppers, balsamic vinegar, and soy sauce. Stir to combine. Add all beans. Bring to a boil. Reduce heat and simmer for 15 minutes.

5. Add in remaining ingredients and stir to combine. Gently simmer for 5 minutes until corn is heated through, tomatoes have softened, and spinach has wilted.

6. Season to taste by adjusting sriracha, maple syrup, salt, pepper, and lime juice. Serve hot topped with recommended toppings.

August 29, 2022 by VEGAN RECIPES 1

MEXICAN STUFFED PEPPERS

Ingredients.

3 large bell peppers, tops, seeds, and veins removed, and cut in half
1 large avocado
Juice from 1 lime
1/2 tsp smoked paprika
1/2 tsp garlic salt
1/4 tsp salt
2 cups cooked quinoa
2 cups salsa
1 cup corn kernels
1 can black beans, drained and rinsed
2 tsp cumin
1 tsp ancho chili powder
1/4 tsp salt
1/2 cup chopped cilantro
Lime wedges
Water

Method.

1. In a large bowl, mix together the first 9 ingredients well. Fill each pepper half with the quinoa mixture.

2. Place each pepper half in the slow cooker and cook on high for three hours.
While the peppers are cooking, prepare the avocado topping. Mash the avocado well in a bowl.

3. Add the lime juice, hot sauce, and salt and whisk until very smooth.

4. Add enough water to thin it to your preference (start with a teaspoon or so).

5. Serve the peppers with avocado sauce, chopped cilantro, and lime wedges. Enjoy!
​

August 29, 2022 by VEGAN RECIPES 0

MEXICAN NACHOS AND CHILI BEAN

Ingredients.

100 g mushrooms
2 snack pepper, 150g.
1/2 eggplant
2 tsp of chili
2 tsp of coriander
4 cloves of garlic
1 onion
2 tsp of paprika
1 can of chili beans
2 cans of tomatoes
Nachos chips
100 g Shredded cheese or vegan cheese
Salt and pepper to taste

Method.

1. Fry finely chopped garlic & onions in a cast-iron skillet. Add the spices and cook for 1 minute. Add the chopped mushrooms, snack pepper & eggplant.

2. Cook for 5 mins. Drain the chili beans, pour in the pan with 2 cans of tomatoes. Taste and add seasonings if needed.

3. Cover the pan with nachos chips & shredded cheese. Drizzle with salt & pepper. Bake for 10 min at 200ºC hot air.

4. Serve with avocados & lime! Enjoy.

August 27, 2022 by VEGAN RECIPES 0

SWEET POTATO, BROCCOLI & TOFU SALAD WITH SOY SWEET CHILLI DRESSING

Ingredients.

1 head of broccoli, chopped ⁣
1 large sweet potato, chopped ⁣
200g tofu (I used a flavoured one for convenience) ⁣
2 large handfuls of baby spinach ⁣
1 teaspoon olive oil ⁣
1/2 tsp salt ⁣

Sauce:⁣
3 tablespoons sweet chilli sauce ⁣
1 tablespoon soy sauce (or tamari)⁣
1 tablespoon lime juice ⁣
3 tablespoons water⁣
1 teaspoon sesame oil ⁣
⁣ Sesame seeds for garnish ⁣

Method.

1. Pre-heat the oven to 180 degrees C/ 360 degrees F, fan-forced. Line a baking tray with non-stick paper.

2. Chop the sweet potato into thumb-sized pieces. Arrange it on the baking tray. Drizzle with olive oil + sprinkle of salt. Bake for 30 minutes until tender⁣. Meanwhile, bring a large pot of water to a boil. Blanch the broccoli for 3-5 minutes until just soft. Drain and set aside⁣

3. Make the Dressing: whisk together all the ingredients until smooth. ⁣Assemble the salad: place the spinach at the bottom, then add the broccoli, sweet potato, tofu and pour the dressing over the top.

4. Mix well until dressing is well distributed. Sprinkle generously with sesame seeds and serve.

Enjoy.

August 27, 2022 by VEGAN RECIPES 0

KOREAN PANCAKE – CHOCOLATE CHIP PANCAKES

These homemade, bakery-style Fluffy Chocolate Chip Pancakes are the ultimate sweet breakfast treat! We have made it with golden-brown edges, melted chocolate chips. If you are craving for classic buttermilk pancakes and a high-protein breakfast than these delicious, restaurant-quality pancakes are a must-try. Drizzle with pure maple syrup, add whipped cream, or stack them high for the best chocolatey morning indulgence!

​Ingredients

1 tbsp baking powder
1 tbsp apple cider vinegar
½ tbsp baking soda
½ tsp salt
1 tsp vanilla
2 tbsp maple syrup or agave
1 cups all-purpose flour
1 cups dairy-free milk
½ cup chocolate chips
2 tbsp butter substitute for spray oil

Method.

1. Make the vegan buttermilk mixture. Combine the dairy-free milk and apple cider vinegar together in a bowl and set aside.

2. In a large bowl combine the flour, baking powder, baking soda, salt, chocolate chips and whisk. together until a thick batter is formed.

3. Pour the buttermilk mixture, vanilla, and syrup in the large bowl. Whisk until a batter is formed.

4. Heat a large pan on medium heat. Lightly butter it and scoop 1/ 4 of a cup of pancake batter on the pan.

5. Cook pancake until you see bubbles break the surface then flip (around 2 minutes). Cook each pancake until golden brown.

6. Top with nut butter, chopped chocolate, and syrup and serve immediately.

August 26, 2022 by VEGAN RECIPES 0

EASY ROASTED CAULIFLOWER

Presenting our Roasted Cauliflower recipe. This crispy oven-roasted cauliflower is the ultimate healthy side dish! Being a low-carb, keto-friendly and gluten-free, this dish is a must-try. Whether you’re meal prepping, looking for a delicious vegetarian recipe, or need a quick and healthy dinner idea, this crispy roasted cauliflower is the answer. Try this easy air fryer cauliflower alternative for even more crispiness!

Ingredients.

¼ tsp salt
½ lemon squeezed
1 tbsp fresh mint or cilantro
1 tbsp smoked paprika
1 head cauliflower cut in florets
1 tsp olive oil
¼ tsp garlic powder

Method.

1. Preheat oven to 400.

2. Toss cauliflower in a bowl with oil, salt, garlic and smoked paprika.

3. Lay seasoned cauli on a sheet pan and bake for 15 minutes.

4. Pull out, flip and bake 10 more minutes and enjoy.

August 24, 2022 by VEGAN RECIPES 0

Pesto Baked Broccoli and Rice Skillet With Toasted Garlic Crumbs

Ingredients.

Garlic Breadcrumbs:
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1 cup panko breadcrumbs
¼ tsp salt
Pesto Broccoli and Rice
1 tbsp extra-virgin olive oil
1 medium brown onion, diced
4 cloves garlic, minced
1 cup uncooked long-grain white rice, rinsed in sieve until water runs clear
15 oz canned chickpeas, drained and rinsed
1¾ cups hot veggie broth
¼ cup nutritional yeast
1 tbsp lemon juice
¼ tsp red chili flakes
1 large head of broccoli, cut into bite-sized florets
½ cup vegan pesto

Method.

1. Preheat the oven to 375°F/190°C/gas 5.

2. In a 12″ (31 cm) cast-iron skillet, heat the olive oil over medium heat. Fry the garlic for 30 seconds, then add the breadcrumbs and salt.

3. Stir constantly for 1-2 minutes until the breadcrumbs just start to become golden. Remove the breadcrumbs from the skillet, reserving them for later.

4. In the same skillet, add a tablespoon (15 ml) of olive oil. When shimmering, add the onion and sauté until it becomes translucent, 2-3 minutes. Add the garlic, stirring constantly for 30 seconds.

5. Add in the rinsed rice, beans, hot stock, nutritional yeast, lemon juice and chili flakes. Stir to combine. Turn off the heat and cover the skillet either with a fitted lid, or a piece of foil. If using foil, crimp it around the sides to keep in the steam.

6. Bake for 25 minutes. Moving quickly to minimize steam loss, add the broccoli evenly over the top of the rice and place the lid or foil back on. Bake for another 10 minutes. Remove from the oven, drizzle in the pesto and stir it in as you fluff the rice.

7. Sprinkle the breadcrumbs over the top and, leaving the lid off, place the skillet back in the oven under the broiler for 1-2 minutes, keeping an eye on it to prevent burning. Serve immediately!

August 22, 2022 by VEGAN RECIPES 0

Coconut Chickpea Curry

This high-protein, one-pot vegan chickpea curry recipe is the ultimate healthy, plant-based comfort food! Packed with anti-inflammatory ingredients and bold Indian flavors, this hearty, budget-friendly curry pairs perfectly with fluffy basmati rice, warm naan, or low-carb cauliflower rice. Whether you’re looking for a weight-loss-friendly, high-protein vegan meal, or a cozy, homemade curry, this restaurant-quality dish is a must-try

Ingredients.

​​1 can of chickpeas
1/2 can of coconut milk
1/2 can of chopped tomatoes
1 onion – finely chopped
2-3 garlic cloves – minced
1 tsp of turmeric powder
1/2 tsp of chilli powder
1 tsp of curry powder
Salt to taste

Serve with rice and veggies of your choice.

Method.

1. Add a dash of oil to a large pan and once hot add in the chopped onion. Fry the onion gently for 3-4 minutes until it starts to caramelised.

2. Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning.

3. Add a dash of water to prevent from sticking. Add in the drained chickpeas, coconut milk and tinned tomatoes.

4. Mix everything together, add bit of boiling water just to enough to cover the chickpeas. Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies. Enjoy.

August 21, 2022 by VEGAN RECIPES 3

Roasted Cauliflower with Preserved Lemon Chermoula, Tahini Sauce and Crunchy Almond

Ingredients.

1 cauliflower, trimmed

Harissa marinade:
1/2 tsp turmeric
1/2 tsp sweet paprika powder
1/2 small lemon, juiced
1 tbsp olive oil
1 tbsp harissa
1 garlic cloves, minced
1 tsp coriander
1/2 tsp cumin

Tahini sauce:
2 tbsp runny tahini
1/2 small lemon juiced
Salt to taste
2 tbsp water

Preserved Lemon Chermoula:
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika powder
1 small preserved lemon, finely chopped & seeds removed with peel.
1 garlic cloves, minced
1 small bunch coriander, finely chopped
1 tsp Aleppo pepper flakes
Flaky sea salt to taste
100 ml extra virgin olive oil

Method.

1. Mix together all ingredients for the harissa marinade in a small bowl and set to the side. Mix together all ingredients for the Chermoula in a separate bowl and set to the side.

2. Preheat oven to 200 C. Add 2 cm water to a large pot and bring to a boil. Add cauliflower, bottom down, cover and steam over medium heat for 5 minutes. Let drain well in a colander.

3. Place the cauliflower on an oven sheet and coat with the marinade, you can use a brush for this. Roast in middle rack of the oven 30 minutes or until cooked through and nicely roasted.

4. Spread thick layer of hummus on a serving plate, place the cauliflower on top.

5. Mix together ingredients for tahini sauce in a small bowl. Before serving, drizzle the cauliflower with the tahini sauce and the chermoula, finally top with roasted almonds. Enjoy.

August 20, 2022 by VEGAN RECIPES 0

Yellow Katsu Curry

Chili Tofu Katsu Ingredients:
350g Firm Tofu, pressed
¾ Cup Panko Breadcrumbs
¼ Cup Corn Flour/Starch
1 Cup Soy Milk
1 tbsp Wholegrain Mustard Seeds
1 tbsp Nutritional Yeast
1 tsp Garlic Powder

200g Enoki Mushroom:
1 Cup Basmati Rice, uncooked
1/2 Cup Vegetable Liquid Stock
350 ml Coconut Milk, tinned
2 Cups Broccoli, florets
100g Kale, sliced
1 tbsp Yellow Curry Paste

Method.

1. Pre heat fan forced oven to 180C and press the tofu for 20minutes.

2. Cook the rice as per package direction. Set aside.

3. Combine the corn flour, plant milk and mustard seeds in a large bowl. Set aside.

4. Combine the breadcrumbs, nutritional yeast, chili flakes and garlic powder in a large mixing bowl. Set aside. Cut the tofu into four large slices about 6mm thick.

5. Coat the tofu into the wet mixture then transfer to the dry mixture to coat well, then place on a baking tray lined with baking paper. Cook each side for 15 minutes or until golden brown. Once cooked, slice the tofu into even bite-sized strips.

6. Using a large pan on a medium heat add the broccoli and cook for 5 minutes then add the kale and cook for 2 more minutes. Reduce the heat to low/medium combining in the curry paste, cook for 2 minutes then add the vegetable stock, enoki mushrooms and coconut milk stirring well, simmer for a few minutes and taste to adjust seasonings.

7. Divide the rice between bowls then add the curry and top with the tofu katsu and enjoy.

August 19, 2022 by VEGAN RECIPES 0