Crispy Herb Potatoes

Ingredients.

2 lbs baby red potatoes, halved ⁣
1 tsp of baking soda ⁣
1/2 tsp of salt ⁣
1/4 cup of cilantro, finely chopped⁣
1/4 cup of parsley, finely chopped ⁣
1/4 cup of dill, finely chopped ⁣
1/4 cup of chives, finely chopped ⁣
2 garlic cloves, mashed into a paste ⁣
Lemon zest of 1 lemon ⁣
Juice of 1 lemon⁣
1/4 cup of olive oil ⁣
Salt/pepper to taste ⁣

Method.

1. In a pot of boiling water, add baking soda and salt. ⁣ Add potatoes and cook until soft. ⁣
Drain the water and set potatoes aside. ⁣

2. In a cooking pot, add 2 tbs of olive oil and mashed garlic. Cook for 5 minutes. ⁣ Add potatoes and gently mix with garlic. ⁣

3. Cook until potatoes are lightly browned. and let the potatoes cool off completely, Meanwhile, add freshly cut herbs in a mixing bowl. ⁣

4. Add olive oil, lemon zest and juice. Stir gently. ⁣Add salt/pepper to taste. ⁣

5. Pour over your potatoes and gently mix. ⁣

Enjoy! ⁣

August 19, 2022 by VEGAN RECIPES 0

Red Hot Crispy Bbq Cauliflower Bites

Ingredients.

1 large head cauliflower
3 cup plain flour
1 tbsp smoked paprika
1/4 tsp chilli powder
1 tsp garlic powder
1 tsp salt
2 cup plant milk
1 tbsp apple cider vinegar
2 tbsp vegan butter, melted
1/2 cup BBQ sauce

Method.

1. Preheat oven to 180•c and line two baking sheets. Add plant mylk to a jug with ACV, stir well and leave to sit for a few mins until thickened to form a vegan buttermilk.

2. In a mixing bowl, combine flour, smoked paprika, chilli powder, garlic powder and salt. Chop cauliflower into evenly sized florets.

3. Dip each one in the buttermilk and then into flour mix. Set onto the baking tray, leaving space between each floret.

4. Bake for 15 minutes, then flip them over and bake for another 15 minutes.

5. Make the BBQ sauce by combining BBQ sauce and melted butter in a small bowl. Brush sauce over the florets, or dip them into the sauce and then return to the oven for another 10 minutes, until crispy.

6. Best eaten right away, or can be reheated in a hot oven for 15 minutes, turning over half way through. Enjoy.

August 17, 2022 by VEGAN RECIPES 0

French Lentil Bolognese

Ready in about 30 minutes, Serves 5

Ingredients.

1 onion small dice
2 garlic cloves minced
1 carrot peeled and cubed
1 cup dry French lentils
2 cups water
1 tbsp Vegan Beef Bouillon
1 tbsp smoked paprika
23 bay leaves
18 oz crushed tomatoes
1 tsp salt
1 pinch crushed red pepper
12 oz Whole Grain Pasta
1 tbsp olive oil

Method.

1. Put on water to boil and cook the pasta in the background while you make the sauce.

2. Heat a large and deep skillet over medium heat. Add olive oil, garlic, onion and carrots and cook for 5 minutes until fragrant.

3. Add water, bouillon, bay leaves, smoked paprika and lentils and bring to the boil. Cook for about 15 minutes until lentils are soft.

4. Add crushed tomatoes, salt, and crushed red pepper and simmer to meld the flavors. The sauce will be thick and hearty and lentils will be soft yet hold their shape when it is finished.

5. Toss Cooked pasta in the sauce.

6. Top with nootch, red pepper and serve with wilted spinach and roasted cauliflower and enjoy.

August 16, 2022 by VEGAN RECIPES 1

Gnocchi and Zucchini In Creamy Saffron with Grilled Pepper Sauce

3-4 servings

Ingredients.

500 g gnocchi
200 ml unsweetened vegan heavy cream
0,25 g tsp ground saffron threads
1 clove of garlic
2 roasted red peppers
1 small zucchini, sliced
1 tbsp olive oil
1/2 tsp Aleppo chili
1 tbsp nutritioal yeast
salt and pepper to taste
2 tbsp pistachios, chopped
small bunch parsley

Method.

1. Mix saffron with the cooking cream in a small bowl and set aside for 20 minutes.

2. Heat olive oil in a pan and add the whole garlic clove and the zucchini, fry on medium heat until they have browned a little.

3. Mix roasted peppers to a smooth puré in blender and add to the pan along with the saffron oat cream mixture, nutritional yeast, Aleppo pepper and salt. Mix well and let simmer on low heat for 5 minutes.

4. Cook gnocchi in lots of salted boiling water for 1 minute or until they float to the top. Reserve 100 ml of the cooking water.

5. Add gnocchi to the pan and mix well with the sauce for 30 seconds then remove from heat, mix in some of the cooking water if the sauce is too thick.

6. Top gnocchi with fresh parsley, pistachios and Aleppo chili before serving and enjoy.

August 15, 2022 by VEGAN RECIPES 0

Sweet Chili Tofu And Cucumber Salad

Ingredients.

For The Sweet Chili Tofu:
1 block extra firm tofu, pressed then broken into chunks
½ cup corn starch
½ cup chickpea flour
¾ cup water
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
¼ cup avocado oil to fry

For The Sauce:
⅓ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp chili oil

Method.

1. In a bowl mix together the corn starch, chickpea flour, onion and garlic powders and salt then add the water and whisk to create your tofu coating, should have the same thickness as pancake batter.

2. Add your tofu to the corn starch mix and gently stir, making sure all the tofu pieces are well coated.

3. Heat up the oil and once hot add the tofu and fry until crispy on all sides. You could alternatively use only 1 tbsp oil to air fry or bake the tofu.

4. Meanwhile in a pot on medium heat stir together all the sauce ingredients until seamlessly combined. Remove from heat and add the tofu, making sure to coat all the pieces in the sauce. Serve topped with red pepper flakes (optional) and enjoy!

For The Cucumber Salad:
2 Persian cucumbers, sliced
⅓ red onion, sliced
1 tbsp rice wine vinegar
1 tsp toasted sesame oil
½ tsp white sesame seeds
½ tsp black sesame seeds

Combine all the ingredients together in a bowl and stir till well combined. Chill 1 hr and enjoy!

August 15, 2022 by VEGAN RECIPES 0

Lentil Veggie Curry

​Serves 5 , Ready in 15 Minutes

Ingredients.

2/3 cup dried green, brown, or French lentils
2 tablespoons olive oil (or veggie broth)
1 small yellow onion, diced (about 1 cup)
4 garlic cloves, minced
1-inch piece ginger, grated
1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sweet paprika
½ teaspoon turmeric
1 14-ounce can coconut milk
1 cup vegetable broth plus more as needed
½ cup tomato puree or strained tomatoes (tomato passata)
¾ pound sweet potato (about 2 small), peeled, cut into 1-inch pieces
2 packed cups baby spinach
Fresh lime juice to taste
Salt to taste
¼ cup chopped cilantro, for garnish

Method.

In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.

Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.

Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.

Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.

Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro⁣⁣.

Enjoy!

August 14, 2022 by VEGAN RECIPES 0

Chickpea Sweet Potato Kale Nourish Bowl with Israeli Couscous and Lemon Tahini Vinaigrette

Chickpea Sweet Potato Kale Nourish Bowl – This high-protein, nutrient-dense power bowl is the ultimate healthy meal prep recipe! Packed with roasted sweet potatoes, crispy chickpeas, and superfood kale, this gluten-free, plant-based bowl is balanced with fluffy Israeli couscous and drizzled with a creamy lemon tahini vinaigrette for the best flavor-packed, anti-inflammatory meal. Perfect for a quick and easy lunch, a vegan post-workout meal, or a fiber-rich, weight-loss-friendly dinner, this wholesome nourish bowl is a must-try for clean eating and gut health!

Ingredients.

⁣The bowl:⁣
⁣1 tbsp extra virgin olive oil, divided⁣
2 small sweet potato, peeled & diced⁣
⁣1 small cauliflower, in florets⁣
⁣1 can chickpeas, drained and rinsed⁣
1 handfuls kale, torn into bite sized pieces ⁣
⁣1 tsp garlic powder⁣
⁣1 tsp smoked paprika⁣
⁣Salt, to taste⁣
⁣300g Israeli couscous⁣
⁣1 tbsp hemp hearts⁣
⁣2 tbsp almonds, toasted & roughly chopped⁣

⁣The vinaigrette:⁣
⁣1 tbsp tahini⁣
1 small lemon⁣ ⁣juice
⁣1 tsp dijon⁣
1 tsp maple syrup⁣
⁣1 cup avocado oil⁣
⁣1 tbsp fresh dill, chopped⁣
⁣Salt + pepper, to taste⁣

Method.

⁣1. Preheat oven to 425 degrees. ⁣
⁣⁣
⁣2. In a small bowl, whisk together vinaigrette ingredients. Set aside. ⁣
⁣⁣
3. ⁣In a baking dish, toss bite sized pieces of sweet potato with 1 tbsp olive oil and salt. Roast for 25 minutes. ⁣
⁣⁣
⁣4. Remove baking dish from the oven and add cauliflower, chickpeas, remaining olive oil, garlic powder, paprika and a pinch of salt. Stir to combine. Roast for an additional 20 minutes. ⁣
⁣⁣
⁣5. Add kale and stir in. Roast for an another 5 minutes. ⁣
⁣⁣
⁣6. For the last 10 minutes while that roasts, cook couscous according to package instructions. Drain. ⁣
⁣⁣
⁣7. Removing baking tray from the oven. The sweet potato should be cooked, the cauliflower tender and the kale wilted and green. Stir in couscous and 1/2 or your vinaigrette. Adjust seasoning according to your personal preference. ⁣
⁣⁣
⁣8. Top with almonds and sprinkle with hemp hearts. Drizzle on remaining vinaigrette and enjoy!⁣

August 14, 2022 by VEGAN RECIPES 1

Sticky Garlic Sesame Tofu and Broccoli

Ingredients.

FOR THE CRISPY TOFU:
½ block super firm tofu, patted dry and cut into triangles
½ cup corn starch
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1 tbsp neutral oil

Combine the corn starch and all the seasoning together in a bowl and whisk to combine. Roll the tofu pieces in the corn starch mix until coated on all sides. Heat up the oil in a skillet and once hot add the tofu and cook until crispy and lightly golden on all sides, ~5 minutes.

FOR THE GARLIC SESAME TOFU & BROCCOLI:
1 batch crispy tofu
2 cups broccoli florets, sauteed or steamed
3 medium cloves garlic, minced
¼ cup soy sauce
2 tbsp maple syrup
2 tbsp tahini
1 tbsp corn starch dissolved in ½ cup water
1 tbsp toasted sesame oil
1 rice wine vinegar
1 tbsp lime juice
White and black sesame seeds, red pepper flakes and chopped scallions to top

Method.

1. In a pot or pan heat up the toasted sesame oil on medium low and once shimmery add the garlic, stirring and watching closely to prevent burning, and fry for 1-2 mins, until fragrant and lightly golden.

2. Add the soy sauce, maple syrup and tahini. Stir to combine and let bubble 1-2 mins then add the cornstarch mixture and whisk until sauce has thickened to the consistency of a glaze. Remove from heat.

3. Add the rice wine vinegar and lime juice and whisk until well incorporated into the sauce.

4. Add the broccoli and tofu and mix until well coated. Serve topped with sesame seeds, scallions and red pepper flakes with a side of noodles or rice.

Enjoy!

August 13, 2022 by VEGAN RECIPES 3

Spiced Roasted Carrotand Lentil Soup

​Serves 4⁠

Ingredients.

2 tbsp EVOO or coconut oil⁠ ⁠
3 lrg carrots, diced small⁠
1 med onion, diced small⁠
2 ribs celery, diced small⁠
1 tbsp ginger, minced⁠
3 lrg garlic cloves, minced⁠
1 1/3 cups red lentils, rinsed⁠
5 cups vegetable stock
2 bay leaves⁠
1 tbsp mild curry powder⁠⁠
2 tsp ground cumin⁠⁠
2 tbsp tomato puree
1 tsp paprika⁠ ⁠
1 tsp salt⁠⁠
1 tsp black pepper⁠
1 cup coconut milk⁠
1 tsp apple cider vinegar⁠

Thai Topper:
1 tbsp EVOO or coconut oil⁠
2 inch ginger, thin matchsticks ⁠
1 small red chilli, thinly sliced⁠
2 garlic cloves, thin slices⁠
2 tbsp fresh coriander leaves⁠

Method.

1. Heat 2 tbsp olive / coconut oil in large soup pan over medium heat. Add carrot, onion, celery and fry for 5 minutes until carrots soften. Add ginger, garlic, spices, bay leaves, lentils, salt, pepper and fry for 1 minute. ⁠
⁠
Add tomato puree + stock. Bring to boil then simmer for 20 minutes or until lentils are cooked to your liking and the soup is thick. ⁠
⁠
Add coconut milk, acv, adjust seasoning and spicing to taste.
⁠
Topper:⁠
Heat oil in a clean pan. Add ginger, garlic chilli and fry for 2 minutes until crisp, add the coriander for the last 1 minute.⁠
⁠
Spoon soup into bowls and top with Thai topping, kraut, croutons and a drizzle of coconut milk if desired.

Enjoy!

August 12, 2022 by VEGAN RECIPES 0

3 ingredient Oat Waffles

This 3-ingredient Oat Waffles is a quick recipe that you can whip up in under 10 minutes.

​Ingredients.

2 cups gluten-free rolled oats
2 medium bananas
1 cup your favourite plant-based milk
1 tsp baking powder
1 scoop vegan protein powder
To serve:
Coconut whipped cream
Maple syrup
Fruit
Powdered cinnamon

Method.

1. Blend oats in a high power blender for 30 seconds until a fine flour forms. Stir briefly to loosen and to make sure they aren’t tightly packed in base of blender.

2. Add in banana and milk and blend for 30 seconds on high, until mixture is smooth and lump-free.

3. Set mixture aside for 5 minutes to thicken slightly.

4. Switch waffle iron on and allow to reach cooking temperature.

5. Using kitchen towel, thoroughly coat all cooking surfaces of iron with coconut oil to avoid sticking.

6. Spoon batter evenly into waffle iron, being careful not to overfill.

7. Close lid and cook for 7-8 minutes..

8. Open iron SLOWLY, and leave waffle in place for 30 seconds before gently removing with a flat knife.

9. Repeat process for remaining batter. Greasing iron between each waffle with coconut oil and store waffles on a plate in warm oven until ready to eat.

10. Serve with maple syrup, coconut cream, bananas, berries, nuts and/or cinnamon. Enjoy!

August 10, 2022 by VEGAN RECIPES 0