VEGAN CAULIFLOWER GYROS

Ingredients:

849 g frozen cauliflower florets
3 garlic cloves, minced
juice of large lemon
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp oregano
1 tsp onion powder
1 tsp ground cumin
1 tsp dried rosemary
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
1/2 tsp ground coriander
pinch cayenne pepper, optional

Gyro Fixings:
6 flatbreads
vegan tzatziki
cherry tomatoes, sliced
1/2 cucumber, sliced
1/2 small red onion, finely sliced
1/4 cup flat parsley or dill, roughly chopped
pitted olives

Method:

1. Defrost the cauliflower overnight in the fridge or a few hours at room temperature. Cut up any larger pieces so that the florets are all roughly the same size for even cooking. Drain the cauliflower and dry it as much as possible.

2. Place in a large bowl. In a small bowl, whisk together the ingredients for the marinade. Pour the marinade over the cauliflower and toss. Cover and marinate for a minimum of 30 minutes, but a few hours is best.

3. Preheat the oven to 425°F. Lightly oil a large baking sheet, or line it with parchment paper. Spread the cauliflower out on baking sheet, ensuring there’s space between each floret. Once the oven has preheated completely, place the cauliflower on a middle rack and roast for 25-35 minutes, tossing once half way through. Prep toppings and tzatziki.

4. Warm the flat-breads by wrapping them in foil and placing them in the oven during the last few minutes of roasting the cauliflower. Layer the cauliflower, tzatziki, veggies and olives down the middle of a warm flatbread. Fold the sides of the flatbread over the fillings. Serve immediately.

September 24, 2022 by VEGAN RECIPES 0

RAINBOW RAW AND ROASTED SALAD

Prep: 10 Mins
Cook: 25 Mins
Serves: 3

Ingredients:

1 lb asparagus
7 each sweet baby bell peppers
5 cups greens of choice
1 pint cherry tomatoes
4 each persian cucumbers
1/2 bunch fresh dill
2 each sliced avocado
1/2 cup pumpkin seeds
2 each lemons squeezed
2 tsp extra virgin olive oil
1 ea salt and pepper to taste

Method:

1. Roast 1 lb asparagus toss in a couple drops of oil and place on a sheet pan for 15-20 minutes at 400 with 7 small sweet baby peppers whole.

2. Once cooked season with a squeezed half a lemon and a sprinkle of salt. Wash and chop greens and red cabbage for the base of the salad.

3. Chop tomatoes, cucumbers and herbs to top the greens.

4. De stem the roasted peppers and chop. Cut asparagus in thirds and add to salad. Add ripe avocado and seeds.

5. Squeeze lemon on top, fresh ground pepper and a drizzle of olive oil or your fave dressing. Enjoy.

September 24, 2022 by VEGAN RECIPES 0

CREAMY VEGAN PASTA WITH AIR FRYER TOFU

Serves 3

Ingredients:

8 ounces dry pasta
1 medium head broccoli, cut into bite-size florets (about 2 ½ cups)
½ packet extra-firm tofu, pressed, cut into ¾-inch cubes
½ tbsp tamari
2 tbsp cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt to taste
½ tsp sesame or neutral flavored oil

For the sauce:
3 tbsp olive oil
2 tbsp whole-wheat pastry or all-purpose flour
2 cups unsweetened nondairy milk
1 tbsp white miso, dissolved in 1 tablespoon water
Dash of garlic powder
Dash of onion powder
Salt and freshly ground black pepper to taste

Method:

1. Cook the pasta according to packet directions until al dente.

2. Steam the broccoli florets with a tight fitting lid for about 3 minutes, or until just tender.

3. Transfer the tofu to a medium bowl. Add the tamari. Toss to combine. Add the cornstarch, garlic powder, onion powder, paprika, salt, and oil.

4. Toss until the tofu is evenly coated. Air fry in a single layer at 400ºF for 10 minutes. Toss and cook for about 2 minutes more, or until crispy.

5. Heat the olive oil in a large nonstick skillet over medium heat. Add the flour and whisk vigorously for 1 minute, or until fully incorporated. Add the nondairy milk and stir to combine.

6. Add the dissolved miso and cook over medium-low heat for about 5 minutes, or until the sauce is thickened to the desired consistency, stirring constantly. Mix in garlic powder, onion powder, salt, and pepper.

7. Mix in the tofu and broccoli. Add the desired amount of pasta. Serve immediately.

7. Mix in the tofu and broccoli. Add the desired amount of pasta. Serve immediately.

September 22, 2022 by VEGAN RECIPES 0

TOFU AND MUSHROOM CHEEZY FLORENTINE

Ingredients:

3 tbsp vegan butter (divided, room temp)
1 tsp Italian seasoning
1/2 tsp onion powder, 1/4 tsp garlic powder, s/p, 4 oz baby Bella mushrooms cleaned & sliced
1 shallot sliced (approx 1/4 cup), 3 garlic cloves minced, 2 tbl flour, 1/2 cup dry white wine (vegan)
1/2 cup broth
1/4 cup vegan cream cheese (room temp)
1/4 cup vegan parm
1 tbl-1/2 cup non dairy milk
1 handful baby spinach, juice from 1/2 lemon, fresh parsley chopped
1/2 block of extra firm tofu pressed & dried, then cut into cubes or rectangles, neutral oil

Method:

1. Brush tofu slices with 1 tsp neutral oil, & coat with Italian seasoning, onion, & garlic powder.

2. Heat 1/2 tbl of butter on med heat in a large non-stick pan, cook tofu slices 5-8 min on each side till golden. Set aside. Wipe pan clean. Set aside

3. Heat 1/2 tbl butter on med heat, & cook mushroom slices till golden 2-4 min on each side. Wipe pan clean. Set aside

4. Add remaining 2 tbl butter on med/low heat, when melted, add shallot & garlic, stir till shallot softens & garlic is fragrant 1-2 minutes.

5. Slowly stir in flour using a whisk or wooden spoon, stir continuously for 30 sec to cook flour.

6. Add wine & broth, bring to a very slow simmer on med low heat, cook & stir 3-5 min till it is noticeably reduced & thickened, Next add cream cheese, & parm, stirring till it melts.

7. Add spinach, stir till it wilts about 1 min. Season to taste. If sauce seems to thick add more milk 1 tbl at a time to achieve preferred consistency.

8. Add mushrooms & tofu & heat through.

9. Top with fresh parsley, more parm, & a squeeze of lemon. Serve with garlic bread, rice, mashed potatoes, or pasta! Enjoy (serves 2-3)

September 20, 2022 by VEGAN RECIPES 2

GLAZED MUSHROOMS WITH SESAME SEEDS

Ingredients:

300g mushrooms
1 tbsp olive oil
1 large diced onion
3 cloves garlic, minced
1/4 cup soy sauce or tamari
2 tbsp tomato paste
2 tbsp rice vinegar
1 tbsp maple syrup
1/2 cup water
1 tbsp cornstarch
1/4 cup sesame seeds

Method:

1. Cook the mushrooms in a saucepan for 8-10 minutes, then drain and rinse. Meanwhile, heat the olive oil in a different pan and cook the onion and garlic for 5-7 minutes, until softened.

2 Make the sauce by whisking together the soy sauce, tomato paste, rice vinegar and maple syrup.

3. In a different bowl, mix the cornstarch and water. Add the mushrooms to the pan with the onion, stir, then add the sauce and cornstarch slurry.

4. When the sauce thickens, add the sesame seeds. Enjoy

September 19, 2022 by VEGAN RECIPES 0

APPLE AND PISTACHIO SALAD

The salad is called Apple and Pistachio Salad and it is very easy to make. You simply mix together the ingredients given below.

Recipe Ingredients:

1 cups chopped kale
1 cup spinach , chopped
1 baby cucumber, diced
1 cup grape tomatoes halved
3 radishes chopped
1 apple chopped
1/4 cup shelled Turkish pistachios
1 tbsp chia seeds
4 red pearl onions , sliced
1/2 cup fresh parsley chopped
1 small avocado, diced
2 tbsp oil
1 tbsp apple cider vinegar
salt & pepper to taste

Mix together on a large plate and Enjoy.

September 18, 2022 by VEGAN RECIPES 0

TERIYAKI FRIED RICE

If you love fried rice, you’ll love this vegan teriyaki fried rice! It’s so delicious and easy to make.

Ingredients:

​Homemade Teriyaki Sauce
1/2 cup low sodium soy sauce*
1/2 cup water
1/3 cup + 1 tbsp sugar
1/2 tsp minced ginger (optional)
1 tsp minced garlic
1 tbsp cornstarch + 2 tbsp room temperature water
*Note: If you have regular soy sauce, feel free to lessen to 1/4 cup and taste as you go since it can get a little salty if using regular soy sauce.

​Method:

1. In a bowl, mix the corn starch and water.

2. Add in the rest of the ingredients and mix well.

3. Pour the mixture into a saucepan and leave to boil, stirring occasionally.

4. Leave to simmer until the sauce thickens from the cornstarch, around 7 minutes.

5. Turn off heat and set aside to use for the fried rice or other dishes. I store mine in a bottle and store it in the refrigerator for future use. Enjoy!

September 17, 2022 by VEGAN RECIPES 0

ONE POT VEGAN MUSHROOM STROGANOFF

This One Pot Vegan Mushroom Stroganoff is a delicious and easy dish to make and can be made in just a few minutes with few simple steps.

Ingredients⁣⁣:

1/2 medium yellow onion, finely⁣⁣
6 garlic cloves, finely minced⁣⁣
10 oz. mushrooms sliced⁣⁣
3 tbsp all-purpose flour⁣⁣
1/2 cup vegan dry white wine (we used a Sauvignon Blanc)⁣⁣
2 tsp fresh thyme (stems removed)⁣⁣
2 tsp tamari (or soy sauce)⁣⁣
2 bay leaves⁣⁣
2 tbsp nutritional yeast⁣⁣
1/2 tsp dijon mustard⁣⁣
4 cups vegan beef broth⁣ (or vegetable broth) ⁣
8 oz. rotini pasta⁣⁣
1/2 cup vegan sour cream
Salt and pepper, to taste⁣⁣
Fresh parsley, finely chopped (for garnish)⁣⁣

Method:

1. In a medium pot or pan over medium heat, add in 2 tablespoons of vegetable broth . Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent.

2. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning.⁣⁣

3. Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.⁣⁣

4. Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through.⁣⁣

5. Add in the vegan white wine and mix through. Cook for 1 minute.⁣⁣

6. Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through. Enjoy!

September 16, 2022 by VEGAN RECIPES 0

VEGAN CHILES RELLENOS

Try vegan chiles rellenos! a delicious, meat-free meal. These savory and cheesy appetizers are a great way to show off your culinary skills and impress your friends.

Ingredients:

3 Poblano Peppers
12 oz vegan cheese
2 tomatoes
2 garlic cloves
1/4 onion
2 tbsp avocado oil
1 tbsp cornstarch

Batter:
1 cup and 2 tbsp chickpea flour
1/4 cup cornstarch
1/2 tsp turmeric
1/2 tsp Kala black salt
1 cup water
Pinch of salt

Method.

1. Turn a medium griddle on medium-high heat and roast poblano peppers for about 10 minutes on each side until charred and skin begins to peel.

2. Put steaming hot peppers in a plastic bag and close tightly to allow them to sweat. Leave in bag for 10-15 minutes and then peel the skins using your hands.

3. Using a knife, make a vertical cut from the stem to the tip of the Chile.

4. Fill with vegan cheese, close it back up and secure with 1-2 toothpicks.

Sauce:
Blend tomatoes, onion, cornstarch, garlic, salt and pepper in blender until smooth. Heat a large pan on medium heat and add your “salsa” to the pan, cook until it thickens. Turn off pan and set aside.

Batter:
1. Add all dry ingredients to a mixing bowl and mix well.

2. Add water and incorporate well using a whisk. Whisk well until you create a smooth batter.

3. Heat a medium pan with oil. Dip each pepper into the batter. Hold over batter for a few seconds to let excess batter drip off. Place in hot oil for about 5 minutes on each side until golden crispy.

4. After both sides are golden, place on a plate lined with paper towels to absorb any excess oil.

5. Serve with tomato sauce and a side or beans, yum!

September 16, 2022 by VEGAN RECIPES 0

RED LENTIL STEW BOWL

Red Lentil Stew Bowl is a hearty and comforting dish that is perfect for any weather. The lentils are simmered in a flavorful broth with potatoes and carrots which are served over a bed of fluffy rice.

Ingredients:

2 cups red lentils⠀
400g diced tomatoes ⠀
2 tbsp tomato paste⠀
1 large red capsicum diced ⠀
100g diced onion⠀
1 tbsp garlic paste⠀
1/2 tbsp ginger paste⠀
1 fresh green or red chili sliced⠀
3 cups hot vegetable stock⠀
2 tsp chili powder⠀
1 tsp oregano⠀
1 tsp cumin⠀
1 tbsp smoked paprika⠀
1/8 cup natural sweetener
Salt & Black Pepper to taste⠀

Method:

1. Place all ingredients in pressure cooker, set to 15 minutes cook.

2. Allow pressure to release naturally once completed.⠀

3. Adjust seasonings to taste and add more liquid for a thinner consistency.

4. Serve with basmati, brown rice or quinoa. Soak lentils for a few hours in warm water with 2 tbsp apple cider vinegar, before rinsing and using in the recipe. Not compulsory for red lentils, but you will find it helpful in digestion. Enjoy!

September 15, 2022 by VEGAN RECIPES 0