Easy Vegan Recipes

Presenting our Dreamy Rainbow Salad which is packed with an array of fresh veggies including carrots, cucumbers, bell peppers, and avocados which are tossed in a delicious plant-based dressing. We have made it in a way that this colorful salad is rich in antioxidants, fiber, and healthy fats making it a perfect healthy vegan meal. The balance of crunchy and creamy textures  ensures this vegan salad is both satisfying and filling. Our special recipe is now Ideal for meal prep, summer lunches, or a refreshing side dish, this easy salad is a nutrient-packed addition to any table.

Ingredients:

Tahini Poppy Seed Dressing:
1/4 cup runny tahini
2-3 tbsp cold water
Juice of 1 lemon
1 tbsp white wine or apple cider vinegar
1 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp poppy seeds
Salt and black pepper to taste

Whisk together all ingredients until smooth, and season to taste with salt and black pepper. Keeps well in the fridge for several days.

Rainbow Salad:
Finely chopped kale
Avocado
Strawberries
Cucumber
Cherry heirloom tomatoes
Red radishes
Mini sweet peppers
Sourdough croutons

Mix some of the dressing with the chopped kale, then top it with sliced veggies and fruit. Serve with remaining dressing on the side. Enjoy!

Enjoy our crispy tofu recipe that guarantees a golden brown exterior and a tender interior. Our vegan tofu dish is packed with plant-based protein which makes it ideal for those who are seeking a high-protein meal. Crispy tofu is coated with a blend of seasonings and lightly fried for the ultimate crunch.  If you are looking for a quick weeknight dinner or prepping for a meal prep week, this easy-to-make crispy tofu recipe is sure to satisfy your cravings.

Ingredients – serves 4

1 454g block medium or firm tofu (don’t use soft – it will fall apart)

1½ tbsp soy sauce or tamari (use gluten free if needed – I liek Braggs Soy Seasoning)

1 tbsp apple cider vinegar (optional)

1 tbsp avocado oil (or another flavourless oil that can tolerate high temperatures)

Instructions

Preheat your oven’s broiler/grill (top heat in oven).

Cut tofu into 1-inch cubes and place on a baking tray. (You’re welcome to press your tofu if you like, but it’s not essential.)

Toss cubes in soy sauce, apple cider vinegar and avocado oil and make sure they’re well coated.

Broil in oven for 10 minutes, then flip tofu cubes.

Broil for another 10 minutes, or until tofu tofu is golden.

Enjoy in your favourite stir fry, salad or buddha bowl!

Indulge in this flavorful Crispy Tofu and Satay Salad, featuring crispy tofu paired with a rich, savory satay dressing made from peanut butter, soy sauce, and lime. Our vegan salad is packed with plant-based protein and fiber making it a perfect choice for a healthy lunch or dinner. The crispy tofu adds a crunch and the satay dressing brings a deliciously creamy and spicy kick to the dish. Ideal for meal prep and perfect for those looking for a low-carb yet protein-rich meal.

Ingredients:

300g tofu, sliced into cubes
1 tbsp soy sauce
1 head of cos lettuce, chopped
1/2 cup cucumber, sliced
1/3 cup cabbage, finely sliced
1 spring onion, finely chopped
1/2 avocado, sliced

For the satay dressing:
1 tbsp peanut butter
1 tsp soy sauce
1 tsp grated ginger
1 cloves garlic, crushed
1 tbsp plant milk

Instructions:

️Pre heat your oven to 200 degrees and line a tray with baking paper. Coat the tofu in soy sauce and place in the oven for 30 minutes (be sure to spread them out evenly so no pieces are touching – this is makes the tofu go crispy)

️Add the cos lettuce, cucumber, cabbage and spring onion to a large bowl. To make the dressing add all of the ingredients to a bowl and mix well. Once the tofu is done place on top of the lettuce along with the avocado and satay dressing.

Try out this Crispy tofu to serve with your sauce of choice, with rice, veggies, and more!

INGREDIENTS

1 block tofu – pressed and cubed
1 tbsp avocado oil or other neutral oil
1 tbsp soy sauce
1 tbsp nutritional yeast
1/2 tsp paprika
1/2 tsp garlic powder
3 tbsp arrowroot starch/powder or cornstarch
salt/pepper to taste

INSTRUCTIONS

Preheat oven to 400 degrees.
Add tofu to a bowl and toss with remaining ingredients until fully coated. I shook the bowl a few times to really get it combined. Add tofu to a lined sheet pan.
Bake tofu for 40 minutes or until desired level of crispness is reached.
Eat tofu alone, or add to whatever you want!

Have you tried smashing your potatoes yet? These are oven-roasted, rustic, and crispy on the outside with a soft interior with an herby and bright chimichurri!

Ingredients:

1 tsp sea salt
1.5 lb baby potatoes (colour of choice)
2 tbsp olive oil , more if desired
pinch coarse sea salt , for sprinkling
1 batch chimichurri sauce (optional for drizzling – recipe a few posts back!)

Method:

Preheat oven to 400F/200C, and line a baking sheet with parchment paper.

Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.

Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.

Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.

Try out these Crispy Roasted Potatoes. These are oil-free potatoes are that are DELICIOUS & CRISPY!

What you need:

2 medium high starch potatoes (I used russet) peeled/cut into 1 inch cubes, kosher salt, 1/4 cup warm veggie broth or warm water (sub oil) 1 tbl runny tahini, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, salt/ pepper

What you do:
️Place potato cubes in a large pasta pot, cover with cold water by about 1-2 in. Bring to a boil & add a generous amount of kosher salt. Give a stir. Lower to a simmer & cook until fork tender, not mushy (approx 8-10 min)

While potatoes are cooking, in a small mixing bowl whisk together the rest of the ingredients until combined. Set aside.

️Drain potatoes, no need to dry them. Transfer to a large mixing bowl. Shake & flip the potatoes vigorously in the bowl. The edges will soon become rough & a bit crumbly (approx 1-2 min)

️Add reserved sauce to the potatoes & shake again till coated. Use a wooden spoon or spatula if needed to help coat.

️Spread potatoes on a large unlined baking sheet in one layer leaving space between each piece. If needed, bake on two sheets using top & bottom racks

Roast potatoes at 425 F until bottoms release easily & are crispy (approx 20-25 min) Flip potatoes & roast till bottoms become crispy again (approx 15-20min)

️Let cool 2-3 min, till not as hot. Serve with your favorite dipping sauce. I served mine with a mix of equal parts ketchup & mayo, a pinch of smoked paprika, a quick drizzle of vegan Worcestershire sauce & pickle juice. enjoy!!

Check out this tasty tofu recipe coated in a delicious sauce!

Tofu:
(1) 16 oz block Tofu
1/2 tsp of Garlic Powder
1/2 tsp Onion Powder
Salt & Pepper to taste
5 Tbsp Cornstarch
Salt & Pepper to taste
1 – 1 1/4 cups Organic Canola Oil or other neutral high heat Oil for frying

Vegetables:
1 1/2 cups Red Bell Pepper chopped
1 cup Red Onion chopped
3 Green Onions sliced into 1 1/2” pieces (reserve some of the green parts for garnish)
1 cup Pineapple chunks (I used organic canned in 100 percent juice and reserved the juice for the sauce)
2 cloves of Garlic minced
1 small knob of Ginger grated
1 1/2 Tbsp of Sesame Oil for cooking

​Sauce:
3/4 cup Pineapple Juice
1/2 cup Water
2 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Ketchup
1 Tbsp Sugar
Salt & Pepper to taste
Cornstarch Slurry (1 Tbsp cornstarch mixed with 1 Tbsp Water)

Directions:

Make the Pineapple cooking sauce by mixing together the Pineapple Juice, Water, Ketchup, Rice Vinegar, Soy Sauce and Sugar. Set aside.

Prepare the Tofu for frying by either pressing it first and then cutting it into cubes or you can use pressed Tofu like I did.

Add the cubes of Tofu to a large bowl and toss with the Garlic Powder, Onion Powder, Salt, Pepper and 2 Tbsp of Cornstarch. Set aside while your Oil comes to temp

Heat 1 – 1 1/4 cups of Oil in a smallish pot with high walls. Bring the temp to about 350 degrees. You can use a thermometer or test the oil by placing the tip of a wooden chop stick in the oil and if it bubbles it’s ready.

Spread out the remaining 3 Tbsp of Cornstarch onto a plate. Lightly coat all sides of the Tofu in the Cornstarch before placing into the hot oil. Let the Tofu cook for a couple of minutes turning if necessary until all sides take on a nice golden color. Cook in small batches to prevent the Oil temp from dropping too quickly

In a large skillet on med heat saute the Garlic and Ginger in Sesame Oil until both become fragrant. Add in the Red Pepper, Red Onion and Green Onions and cook until they become slightly tender. Remove from pan.

These are so perfect for sharing! Get the cauliflower recipe:
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​Crispy Cauliflower:
Ingredients
2 small heads (600g total) of raw cauliflower, makes around 3 cups of florets
Oil for frying

Batter:
1/2 cup all-purpose flour
1 tbsp corn starch
1 tsp baking powder
1 tsp salt
3/4 cup water

Breading:
2 cups Japanese breadcrumbs or breadcrumbs of choice

Method:

In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency.

Evenly coat the florets in the batter. You can do this in batches. In another bowl or plate, add in the bread crumbs.

One by one, place each cauliflower from the batter into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated.

Heat a frying pan with some oil. Once hot, place the cauliflower florets and cook until golden brown, moving it around on each side every 2 minutes or so.

Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels. Let cool for a few minutes then enjoy with your favourite dipping sauce!

You can make this dish spicy by adding extra chili, or skip the spice completel! Use any flat noodle of choice (rice or wheat), and your favorite vegetables…or whatever you still have in the fridge! So easy and tasty!

You need:
3 minced garlic cloves (~1 tbsp)
1 tbsp grated ginger
1 tbsp sambal oelek (more or less to preference)
1/2 tbsp cooking oil
1/3 cup peanut butter*
1 cup coconut milk (can)
1/3 cup of water
1 tbsp coconut sugar
Salt, coconut aminos or soy sauce to taste
Juice of 1-2 limes

Plus:
10 oz noodles of choice
Mixed vegetables
(I used broccoli, carrots, bell pepper, corn and mushrooms)

Optional:
Scallion greens
Crushed peanuts
Chili flakes
Cilantro

Method:

Prepare noodles according to package directions. Drain, rinse if using rice noodles, and set aside.
Heat up oil, and sauté garlic, ginger and sambal oelek for a minute, then add your chopped vegetables, and keep sautéing everything for another minute.

Add coconut milk, coconut sugar, peanut butter, and water, and bring to a boil. Simmer for a few minutes (or longer) depending on the veggies you’re using and your preference.

Season to taste with salt (or coconut aminos/soy sauce), add cooked noodles, and squeeze over some fresh lime juice.

Serve with optional toppings, and enjoy!

(Makes 2 large servings)

*always use real peanut butter – crunchy or smooth – made with only peanuts (and maybe salt)

This pasta has a creamy dressing made with tahini for a perfectly comforting meal!

Creamy Pasta Salad

Tahini Dressing:
1/4 cup tahini
1/4 cup vegan yogurt (this gave it a nice tang, but you can adjust the consistency by adjusting the water if you don’t have on hand)
2 tsp Dijon mustard
Juice of one large lemon (2 tbsp)
1 tbsp apple cider vinegar
1/2 tsp garlic powder
1/4 tsp cayenne
1/4 tsp salt or to taste
1 tbsp nutritional yeast (optional)
2-4 tbsp cold water (to thin dressing out)
1-2 tbsp fresh chopped herbs of choice (I used dill, but parsley or basil work well too)

Prepare dressing by whisking all ingredients except the water together in a large mixing bowl. Slowly pour in your water and whisk until desired creamy consistency is reached.

Pasta Salad:
1 lb dry pasta (I used orecchiette pasta)
2-3 mini cucumbers, sliced
1/2 cup cherry tomatoes, halved
Fresh cracked pepper to taste

Method:

Cooking pasta according to package then drain out pasta and rinse under cold water. Once rinsed, add to the bowl of dressing along with cucumber and cherry tomatoes and gently fold together until fully combined. Serve at room temperature with fresh cracked pepper or store in the fridge for 2-3 days.

Note: I added some roasted chickpeas overtop to make this a meal. Totally optional.