CREAMY MUSHROOM VEGAN RISOTTO

Serves 6

Ingredients.

Method.

For the risotto:
1 white onion
3 cloves garlic
2 tbsp coconut oil
pinch sea salt
1 1/2 cup arborio rice
5 cups (1.2 L) vegetable broth
1/2 cup nutritional yeast
1/3 cup parsley , chopped
For the balsamic mushrooms:
450 g (16 oz) cremini mushrooms
2 tbsp coconut oil
pinch sea salt
1 tbsp balsamic vinegar

Method.

1. Dice onion and garlic and add to large pot with coconut oil and sea salt. Bring to medium heat and cook stirring often, until onion turns translucent (approx. 10 mins).

2. Pour in arborio rice and toast until grains become lightly perfumed (2-3 mins). Then pour in vegetable broth, starting with 2 cups, and adding more in splashes as it thickens, (I used 5 cups total). Cook for 20-30 minutes, stirring often until risotto is desired texture, (soft and pleasantly chewy). Add nutritional yeast and stir to combine.

3. While risotto is cooking, cook your balsamic mushrooms. Slice mushrooms and add to a skillet with coconut oil and sea salt. Bring to medium heat. Cook mushrooms (approx. 10 mins). Then reduce heat to low and add balsamic vinegar, cook for another 2-3 minutes.

4. Add balsamic mushrooms to cooked risotto. Sprinkle with chopped parsley and stir to combine. Serve risotto in bowls.

October 10, 2022 by VEGAN RECIPES 0

Tuscan Pasta

Ingredients.

8 oz pasta
1 cup sun dried tomatoes
4 cloves garlic
2 tbsp olive oil
¼ cup white wine
½ cup vegetable broth
½ cup oat milk
¼ cup reserve pasta water
1 tablespoon Herbs de Provence
2 cups spinach
1 cup fresh basil
¼ teaspoon salt
¼ teaspoon pepper

Method.

1. Start by cooking the pasta according to package instructions. After cooking, save ¼ cup of the reserve pasta water before draining.

2. In a separate pan, sauté the garlic and sun-dried tomatoes in olive oil over medium-low heat for about 3 minutes.

3. Pour the white wine into the pan with the garlic and tomatoes and allow it to reduce for about 5 minutes.

4. Add the broth, oat milk, reserve pasta water, and spices into the pan. Stir and continue to cook for 5-10 minutes or until your sauce has started to thicken.

5. Remove from heat and stir in the cooked pasta, basil, and spinach. Stir and serve.

October 8, 2022 by VEGAN RECIPES 0

Arugula and Peach Pasta Salad

​Ingredients

1/3 lb. cavatappi pasta
1 15 oz. can chickpeas drained and rinsed
1 tsp. avocado oil
¼ tsp. kosher salt
¼ tsp. pepper
¼ tsp garlic powder
½ tsp. sweet paprika
4 cups (lightly packed) arugula
Juice of 1 lemon
1 ½ donut peaches pit removed and thinly sliced
3 tbsp. finely chopped shallot
2 tbsp. fresh dilled finely chopped
1 cup cherry or grape tomatoes halved
1 avocado diced
1 tbsp. hemp seed hearts

Creamy Agave-Mustard Dressing (makes extra)
2 tbsp. +1 tsp. agave nectar
3 tbsp. vegan mayo
1 tbsp. + 2 tsp. olive oil
2 tbsp. +1 tsp. white wine vinegar
1 ½ tsp. stone ground mustard
1 ½ tsp. Dijon mustard
¾ tsp. kosher salt
¾ tsp. pepper
¼ tsp. garlic powder

Method.

1. Cook the pasta in salted water until al dente, then drain and rinse. Set aside.
Meanwhile, place a pan on medium heat. Add the 15 oz. chickpeas, 1 tsp. avocado oil, ¼ tsp. kosher salt, ¼ tsp. pepper, ¼ tsp. garlic powder, and ½ tsp. sweet paprika. Stir, cook for 3 to 4 min until heated, stirring occasionally.

2. Whisk together all Creamy Agave-Mustard Dressing ingredients in a bowl (2 tbsp. + 1 tsp. agave nectar, 3 tbsp. vegan mayo, 1 tbsp. + 2 tsp. olive oil, 2 tbsp. + 1 tsp. white wine vinegar, 1 ½ tsp. stone ground mustard, 1 ½ tsp. Dijon mustard, ¾ tsp. kosher salt, ¾ tsp. pepper, ¼ tsp. garlic powder).

3. Add the 4 cups arugula, cooked pasta, and juice of ½ the lemon to a large serving bowl or plate, and toss. Cut the remaining lemon into wedges for serving. Top the salad with the 1 ½ donut peaches, 3 tbsp. shallot, 2 tbsp. fresh dill, 1 cup cherry or grape tomatoes, 1 avocado, and 1 tbsp. hemp seed hearts, and about half of the dressing, and gently toss. Top with the chickpeas and serve with remaining dressing and lemon wedges on the side.

October 7, 2022 by VEGAN RECIPES 0

Vegan Spicy Jalapeno Tofu Bowls

Ingredients.

For The Tofu:
1 Block(15oz.) Extra firm tofu, drained and pressed*
4 Cloves Garlic, chopped
1 Jalapeno, de-seeded and chopped fine
1/2 a Sweet onion, diced
1/2 Cup Vegetable broth
2 Tablespoons Apple cider vinegar
1/4 Cup Lime juice
2 teaspoons Chipotle hot sauce
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Salt
1/4 teaspoon Black pepper
For The Cilantro Vinaigrette
1 Shallot, chopped
2 Cloves Garlic
1 Tablespoon Apple cider vinegar
1 Tablespoon Lime juice
2 Cups Cilantro
1 teaspoon Salt
1/4 teaspoon Black pepper
1/2 Cup Olive oil
​
For The Bowls:
Rice for serving
Veggies for serving, I used corn and radishes

Method.

1. Preheat the oven to 425 degrees(F.)

2. After you have drained and pressed the tofu, break the block of tofu up into chunks. Set aside.

3. Now, in a large mixing bowl, combine the garlic, jalapeno, onion, broth, vinegar, lime juice, chipotle sauce, cumin, oregano, salt and pepper. Whisk to combine.

4. Add the chunks of tofu to the bowl and toss to combine. Let the tofu sit in the marinade for about 15 minutes.

5. Pour the tofu, marinade and all on to a large sheet pan lined with a silicone mat or parchment paper. Spread out evenly.

6. Bake for 15 minutes, toss the tofu and bake for another 15 minutes or until the tofu is firm and brown.

7. While the tofu bakes, make the cilantro vinaigrette. Add all the vinaigrette ingredients to a blender. Blend until smooth. It may take minute. Scrap down the sides of the blender as needed.

8. Once the tofu is done, serve a bowl of rice with tofu on top, drizzled with the cilantro vinaigrette and veggies of desired.

October 5, 2022 by VEGAN RECIPES 0

AIR FRYER FALAFEL

Crispy Air Fryer Falafel – This healthy, high-protein, plant-based recipe is the perfect easy vegan dinner or gluten-free meal prep option! Our recipe is made with fresh herbs, chickpeas, and bold Mediterranean flavors, this oil-free falafel is golden brown and crunchy on the outside while staying fluffy and tender inside. Cooked in the best air fryer, it’s a low-calorie, high-fiber snack that’s perfect for meal prepping, wraps, bowls, or salads. Skip the deep fryer and enjoy this quick, easy, and crispy falafel recipe in just minutes!

Ingredients:

2 cups (400 g) dried chickpeas (not canned or cooked chickpeas)
5 garlic cloves chopped
1 small onion chopped
1 cup parsley leaves chopped
1/2 cup cilantro leaves chopped
2 teaspoon ground coriander
2 teaspoon ground cumin
1 1/2 teaspoon sea salt
1 teaspoon black pepper
Red pepper flakes or cayenne pepper to taste
1 teaspoon baking powder (optional, see notes)
Cooking spray

Method:

1. The day before you start making the falafel, place the dried chickpeas in a large bowl. Fill it with plenty of water (the chickpeas should be covered by at least 3 inches/7 cm but add more water if needed) and soak for 18-24 hours. Drain the chickpeas completely and use a paper towel to lightly pat dry them (if they are too wet).

2. Transfer the chickpeas along with all other ingredients to a large food processor. If you have a small food processor, you will need to work in batches. Process everything for about 20 seconds, then scrape down the sides of the food processor and blend again. Do this a few times until the mixture is well combined, but not mushy.

3. Refrigerate the falafel mixture (in the food processor bowl) for about 45-60 minutes (or longer).

4. Use an ice cream scooper to scoop the falafel mixture and shape it with your hands to form a ball (or make a patty/disk if you wish). Do this with the remaining falafel mixture.

5. Use the cooking spray to lightly spray the falafel balls. Also, spray the basket of your air fryer to avoid sticking. Heat the air fryer to 375ºF (190ºC) and set the timer to 15 minutes. Cook the falafel balls in the air fryer, flip them after 10 minutes. They should be crispy and slightly brown on the outside. You might need to fry them in batches if necessary.

6. Serve hot on its own or assemble the falafels in pita bread with tahini, lettuce, tomato, and cucumbers. Enjoy!

October 2, 2022 by VEGAN RECIPES 0

GRILLED CABBAGE WRAPS

Ingredients:⁣

3 cups cooked rice (used glutinous rice or sub with other rice)⁣
about 15-20 cabbage leaves
3/4 cup kale stems, finely chopped (or use broccoli stem)⁣
1/2 cup mushrooms, finely chopped – optional (used mini King Oyster mushrooms)⁣
1 small carrot, finely chopped⁣
1 tablespoon finely minced ginger⁣
oil for cooking, salt to taste⁣
Seasoning (see step): 1 tablespoon soy sauce/tamari, pepper, 2 teaspoons toasted sesame oil, salt & pepper to taste⁣
Sauce (optional, cabbage wraps can be served as is): Whisk together 1 1/2 tablespoons soy sauce/tamari,1 tablespoon maple syrup, 1 tablespoon mirin, 1 chopped Thai chilis (optional) salt & pepper in 1/2 cup water until well combined.

Method:

1. To make the filling, heat a non-stick pan with 1 teaspoon oil, sauté ginger until fragrant, add mushrooms, cook for 1-2mins. Add kale stems & continue to cook for about 30 secs, turn off the heat. ⁣

2. Transfer mixture to a bowl, then add carrots, cooked rice & mix well with seasoning ingredients. Taste test.

3. Bring a pot of water to boil, blanch cabbage leaves for about 45secs. Remove & quickly plunge them in icy water to stop the cooking.
Place one cabbage leaf on a cleaned surface. Add a heaping spoon of filling in the middle, fold in the sides & wrap to seal. (Note: more filling for a larger leaf). Repeat with the remaining ingredients.⁣

4. In a heated non-stick pan with 1 teaspoon oil, place as many cabbage wraps as will fit in one layer in the pan. Cook until both sides are nicely browned, flipping in halfway.

5. Sauce: Add the sauce ingredients to a pan, then bring it to simmer & cook until slightly thickened.⁣

6. Drizzle sauce on the cabbage wraps & garnish with sesame seeds & chopped cilantro.

September 29, 2022 by VEGAN RECIPES 0

Vegan Omelette with Tamari Mushrooms, Mashed Avocado and Cashew cream Cheese!

Ingredient for the omelette:

5 ounces firm silken tofu (drained and gently patted dry / 5 ounces yields ~3/4 cup)⠀⠀
2 tablespoon hummus⠀⠀
2 large cloves garlic (minced)⠀⠀
2 tablespoon nutritional yeast⠀⠀
Salt and black pepper⠀⠀
1/4 teaspoon paprika⠀⠀
1 tsp cornstarch or arrowroot powder⠀⠀

For the filling: Tamari mushrooms, kale, mashed avocado and cashew cream cheese.⠀⠀
⠀

Method:

1. Preheat oven to 375 degrees F (190 C).

2. Prep veggies, drain and dry tofu, and mince garlic. Set aside. Heat a small-to-medium, oven-safe skillet over medium heat.

3. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.⠀

4. Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 tablespoon at most. Set aside.

5. To the still-warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. Set aside.

6. Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. Spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.

7. Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.

8. Using an oven mitt, Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble! Enjoy!

September 28, 2022 by VEGAN RECIPES 0

UDON NOODLES WITH BROCCOLI AND BELL PEPPERS

Ingredients:

3/4 package udon noodles, cooked according to package
1 tsp avocado oil
1/2 onion finely chopped
1.5 bell peppers chopped
Whisk together the sauce in bowl:
1/4 cup tamari
1/4 tsp ground ginger
1 tsp garlic powder
1/2 tablespoon pure cane sugar
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tsp sriracha
Cornstarch slurry: 1 tsp cornstarch + 2 tsp water
Garnish: lots of cilantro, red chili flakes, lime juice

Method:

1. In a large pan, add oil over medium heat. Add onions, cook 5 minutes to soften.

2. Add bell peppers and cook another 3 to 5 minutes until crisp-tender.

3. Push vegetables to the side and add sauce to pan, and let gently bubble to thicken for 1 to 2 minutes.

4. Stir with vegetables and add in noodles, toss to coat noodles in sauce. Serve with garnishes

September 27, 2022 by VEGAN RECIPES 0

VEGAN TUNA SANDWICH

Ingredients.

15-ounce cans chickpeas, drained and rinsed
1-2 sheets nori, finely chopped or blended, optional, for a fishy flavor
4 tablespoons dill pickle relish
1/4 cup celery, chopped small
1/4 cup diced red onion, optional
1/2 cup Vegan Mayo
2 tablespoons soy sauce, or tamari for gluten-free
few shakes black pepper
salt, to taste

Method.

1. In a large bowl, mash the chickpeas with a potato masher (or fork) until they are mostly mashed.

2. If using nori for a fishy flavor: Finely chop 1-2 sheets of nori, or use a blender/food processor to chop it up into very small pieces. I found it easiest to simply chop it up with a sharp knife on a cutting board.

3. To the bowl with the chickpeas, add the nori, pickle relish, celery, onion, mayo, soy sauce and black pepper. Stir well to combine and add salt, to taste.

4. Cover and place in the refrigerator for at least 30 minutes if you can, to let it get cold and let the flavors come together. You can also enjoy it right away.

5. Serve on sandwiches, with crackers, on salads on make a tuna melt with some vegan cheese. Enjoy!

6. Leftovers: Keep chickpea tuna in a covered container in the refrigerator for 4 days.

NOTES

1. If you don’t want any fishy flavor, just leave out the nori. I like it both ways!

2. For gluten free, use tamari instead of soy sauce.

3. Nutritional information is for the vegan tuna only, not including bread or whatever you serve it with.

4. For vegan tuna melts, spread vegan butter on two slices of bread. Add some tuna and a slice of vegan cheese, then pan fry until warm.

September 26, 2022 by VEGAN RECIPES 0

FLAVOR-PACKED VEGAN MEATBALLS

Ingredients:

2 large (400 g) peeled potatoes or sweet potatoes
1 tablespoon of oil
2/3 cup (100 g) chopped onions
2 medium (100 g) celery stalks, chopped
3 cloves of minced garlic
1/2 tbsp of onion powder
3/4 tsp sea salt
1/2 tsp of cumin seeds
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/3 tsp red pepper flakes
black pepper to taste
1 tbsp soy sauce tamari or coconut aminos
1 tbsp of balsamic vinegar
2 (15-ounce) cans of black beans or kidney beans, about 500 g, drained and rinsed
1/2 cup (60 g) walnuts chopped or sunflower seeds for the nut-free version
1 cup (90 g) oats preferably instant oats (*see notes)
2 tbsp (60 g) tomato paste

Method:

1. Chop the potatoes, transfer them to the pot with the salted water and bring to a boil. Cook over medium heat for about 15 minutes or until tender, then strain. Transfer back to the pot and mash with a potato masher (do not use a food processor or blender).

2. Time to preheat the oven to 375 degrees F (190 degrees C).

3. Meanwhile, heat 1 tablespoon of oil in a pan or skillet over medium heat and add the chopped onion. Fry for about 3 minutes, then add the garlic, celery, all the spices, soy sauce and balsamic vinegar and fry for another 3-5 minutes. Stir occasionally. Add the beans and after a minute turn off the heat.

4. Transfer the bean/vegetable mixture to the pot with the mashed potatoes and add the tomato paste, oats and chopped walnuts. Then use a potato masher or your hands to put everything together.

5. Line an 8-inch or 9-inch loaf pan with parchment paper (including a ledge) and place the meatloaf mixture in the pan. Press firmly.

6. Bake the vegan loaf for 40-50 minutes, then remove it from the oven and let it rest for at least 15 minutes before removing it from the mold to prevent it from falling apart.

7. These meatless meatballs need time to harden. When you first remove it from the pan, it will still be soft to the touch. For best results, refrigerate for at least three hours (or even overnight) before serving. Read the recipe notes for more ways to get a firmer loaf.

8. Serve with mushroom sauce, maple tomato sauce, or gravy. I have included the mushroom sauce and glaze recipe in the recipe notes below.

NOTES:

Oats: You can use buckwheat flour, panko breadcrumbs or regular breadcrumbs (gluten-free if needed) instead of oats.

I recommend that you taste the prepared meatball mixture before cooking and adjust the seasonings if necessary.

Be sure to line the loaf tray with the parchment paper, including one tab. This will make it easier to remove the nut while it’s still hot and not too stiff.

September 25, 2022 by VEGAN RECIPES 0