Easy Vegan Recipes

Creamy Mushroom Risotto with King Oyster Scallops that’s perfect for your next cozy dinner!
Makes 4 servings

Ingredients:
6 cups of good quality vegetable stock
3 tablespoons olive oil, divided
3 tablespoons of vegan butter
6 med size king oyster mushrooms, chopped (reserve 2 whole Mushrooms for later)
1 medium yellow onion, diced
3 cloves garlic, minced
2 cups Arborio rice
1 cup dry white wine
2 teaspoons dried thyme
2 teaspoon salt, or to taste
1 teaspoon freshly cracked black pepper, or to taste
1/3 cup shredded vegan Parmesan cheese
2 tbsp of liquid coconut aminos or low sodium tamari
Few sprigs of dill for garnish

Method:

Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add diced onions, and cook until they look soft and translucent. Add mushrooms and cook, stirring them occasionally until they look soft. Stir in garlic, and cook until garlic is fragrant.

Add 1 tablespoons olive oil and Arborio rice to the pot. Cook, stirring often, until rice is is slightly toasted, 2 to 4 minutes. Add 1 tbsp of vegan butter then stir in white wine, and cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.

Start adding the vegetable stock, 1 cup at a time, allowing the stock to be fully absorbed before adding in the next cup. Stir the risotto continuously. Continue adding broth gradually while stirring constantly, until rice is tender and creamy, about 20 minutes. Add the shredded vegan Parmesan. Season with additional salt and pepper.

King Oyster Mushroom Scallops:
Slice the mushroom into 1-inch thick rounds. Don’t toss the top.
Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat.
Add the mushroom scallops and the top and cook 3 to 5 minutes, until the bottoms are golden brown. Add the liquid coconut aminos or tamari. Cook 3 to 5 more minutes, until tender. Add more vegan butter if needed.
Sprinkle with salt, pepper. Serve the mushroom scallops on top of risotto.

Who’d love a cozy bowl of this Creamy Corn and Potato Chowder We sure do!

Creamy Corn and Potato Chowder:

Serves: 6

2 tbsp extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, diced
1 red bell pepper, diced
2 cups corn kernels, fresh or frozen (about 2 ears of corn)
4 cups baby potatoes, skin on, cut up into equal sized pieces (quartered, halved etc) (1.5 lbs)
4 cups vegan soup stock
1/3 cup raw cashew pieces, soaked (about 50g)
2/3 cup hot water
1 tsp dried basil (or handful minced fresh basil)

Method:

In a large pot, heat the olive oil over medium heat. When glistening, add the onions and sauté for 2-3 minutes or until softened and translucent. Add the garlic, cooking for 30 seconds.

Add in the red bell pepper, corn, potatoes, dried basil (if using fresh basil, add it later), and soup stock. Stir, put on the lid and turn the heat up to high. Bring to a boil, then reduce heat to a simmer, cooking for 5-8 minutes or until the potatoes are barely fork-tender.

In the meantime, blend the cashews with the hot water until smooth. Add the cashew cream to the pot, stir and return to a simmer for 2 minutes. Remove from heat.

Add 2 cups of the chowder to a blender, and process until creamy then add back to the pot. Alternately, use an immersion blender, and pulse 3 or 4 times or until desired consistency.

The chowder is best when only some of it is blended (not completely puréed) and chunks of potatoes and corn remain intact. Stir in the fresh basil if using. Ladle into bowls and serve with fresh basil if desired.

A cozy and hearty bowl of Creamy Curried Sweet Potato Lentils

This dish is easy to prepare, ready in 30 minutes, perfect for meal prep, and super delicious! Enjoy them on their own, with some naan, or rice. For added greens, add some baby spinach at the end, or chopped kale during the last 5 minutes of the cooking process!

Ingredients:
1 cup red lentils, rinsed*
2 sweet potatoes
1 carrot
1 medium sweet onion
4-5 garlic cloves
1 thumb piece size ginger, ~1 tbsp grated
2 tbsp yellow curry powder
2 tsp turmeric
2 x 1/2 tbsp avocado or coconut oil
4 cups water or vegetable broth
1 can coconut milk
A small bunch of fresh cilantro, chopped
Juice of 1-2 lemon
Salt, pepper and chili pepper to taste

Method:

Peel sweet potato, carrot and onion, and cut them into small, even sized pieces. Mince garlic, and grate ginger.

Heat up 1/2 tbsp of oil in a large pan or Dutch oven, and sauté onion, carrot and potatoes for about 5 minutes. Push vegetables to the edges of your pan to create some space in the center.

Add the second 1/2 tbsp of oil to the middle, and fry garlic, ginger, curry powder and turmeric for 1-2 minutes until fragrant, before mixing it with the rest. Add lentils, water or broth, and bring everything to a boil. Simmer over low heat for 20 minutes, stirring occasionally.

Turn off the heat, stir in coconut milk, and let curry sit for 5 minutes. Season to taste with salt, black pepper and a bit of chili powder/flakes. Finish everything with chopped cilantro and fresh lemon juice.
Enjoy!

*when using split lentils, you may have to scale back on the amount of water used!
Lentils will thicken a lot if you make them for meal prep. Just add a little more liquid when reheating!

Comforting CHEESY SCALLOPED POTATOES ! Layered with tender potatoes, creamy cheesy sauce, and baked to perfection.

Ingredients:
1 Tbsp water
6 medium/large russet potatoes, sliced ⅛ inch thick
1 large white or yellow onion, chopped into small pieces
⅓ cup all-purpose flour, substitute with GF flour
⅓ cup dairy-free butter
½ cup vegetable broth
1 ½ cup unsweetened dairy-free milk
2 cups dairy-free GF cheddar cheese shreds, substituted with a blend of mozzarella and cheddar
2 tsp garlic powder
1 tsp salt
½ tsp pepper
2 tsp Italian seasoning

Method:

Fill a large pot with the sliced potatoes and cover with water. Bring the water to a boil and cook the potatoes for 5 minutes. Drain the water and set potatoes aside.

Preheat the oven to 400 degrees Fahrenheit (204 C).

Heat a small pot on medium heat and add the chopped onion, water, ½ tsp of salt and cook for 3 minutes. Combine your butter and cook for another 2-3 minutes or until the onion starts to get soft.

Add the flour and mix. Then slowly pour the veggie broth and stir until a cheesy sauce is formed.

Lastly, add the unsweetened milk, cheese, ½ tsp salt, pepper, and garlic powder to the sauce and stir constantly until the cheese melts and the sauce thickens. Once the sauce has thickened take the pot immediately off the heat.

Pour half of the cheese sauce evenly on the bottom of a 9 inch by 15 inch pan.

Arrange your potatoes in your baking dish vertically, making 3 rows. You can also lay the potatoes down horizontally, layering the potatoes on top of one another. Pour the rest of the cheese sauce on top of the potatoes evenly and sprinkle Italian seasoning on top.

Bake for 45-50 minutes or until the potatoes are cooked all the way through.

Leftovers last up to 3 days covered in the refrigerator.

Coconut Panko Crusted Tofu with Mango Avocado Salad and Coconut Lime Rice. Crispy tofu pieces, creamy avocado, sweet mango, a hint of spice, lots of lime and coconut flavours….yes please! 😋

Tofu:
1 block extra firm tofu, lightly pressed
1/4 cup coconut or other plant milk
2 tbsp cornstarch
Salt
1/2 cup unsweetened coconut flakes
1/2 cup panko bread crumbs
1-2 tbsp coconut oil

Mango Avocado Salad:
1 mango
1 avocado
1 small red onion
1 jalapeño (seeded for less heat)
Juice of 1 large lime
Salt to taste
A handful of chopped cilantro

Instructions:
Finely dice red onion and jalapeño, add both to a bowl, and sprinkle with salt and lime juice.
In a shallow bowl, whisk together cornstarch and coconut milk, and to a second bowl add breadcrumbs and coconut flakes. If the coconut flakes are very large, I recommend pulsing them in a food processor until smaller in size.
Cut tofu in half, each half into slices, and pat slices dry with a clean kitchen or paper towel.
Season from both sides with salt.
Add each slice to the cornstarch mix, then press them into the coconut breadcrumbs until coated from all sides.
Heat up coconut oil in a large (cast iron) skillet, and fry tofu from both sides for about 3 minutes or until golden.
Peel mango and avocado, cut them into medium sized pieces, and add to the red onion jalapeño mix together with the chopped cilantro.
Serve tofu and mango avocado salad over some rice, and enjoy!

Tip: Toss any leftover coconut panko mix in the hot pan until golden, and serve it as a crunchy topping!

For the rice, I simply cook white, rinsed rice with salt and coconut water (instead of regular water), then add lemon zest and lemon juice at the end.

FOR THE NOODLES:
6oz ramen noodles, cooked according to package instructions
2 cups green cabbage, shredded
1 cup carrots, ribboned
½ cup full fat coconut milk
1 tbsp soy sauce
½ tbsp avocado oil
Limes, scallions, bird’s eye chili and sesame seeds to top

METHOD:

Heat up the oil and once hot add the cabbage and carrots. Saute until softened and getting crispy and golden at the edges, ~5 mins.

Add the noodles, coconut milk and soy sauce. Mix and cook 2 mins. Remove from heat and top with lime juice, scallions, bird’s eye chili and sesame seeds with a couple of lime wedges on the side. Serve immediately and enjoy!
*
FOR THE TOFU:
½ 16oz block super firm tofu, cut into 6 slabs (the brand I used is high protein and comes already pressed, if using a different type press 30 mins first)
3 tbsp neutral oil
½ cup corn starch
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt

METHOD:
In a bowl combine together the corn starch and all the seasoning. Toss the tofu cubes in the mix until well coated.

Heat up the oil and fry the tofu until crisp and golden on both sides, ~1-2 mins per side.
*
FOR THE FIRE CRACKER SAUCE:
⅓ cup sriracha
⅓ cup agave or maple syrup
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp apple cider vinegar
½ tsp szechuan pepper (optional)
½ tsp garlic powder
½ tsp sea salt
Scallions and black sesame seeds to serve

METHOD:
Preheat oven to 400°F and line a sheet pan with parchment paper.
In a sauce pan combine together the sriracha, agave and sesame oil. Whisk on medium heat until bubbly and slightly reduced, ~5 mins.
Remove from heat and stir in the rest of the ingredients. Whisk together until fully incorporated.
Toss the tofu in the sauce,making sure all the cubes are well coated then transfer the tofu to the sheet pan and drizzle with remaining sauce.
Bake for 20 mins then serve immediately topped with scallions and black sesame seeds. Enjoy!

Ingredients:

What you’ll need:
1 ripe peach, cubed or sliced however you like
1-2 tsp maple syrup
1/2 cup rolled oats or quick oats
1 cup unsweetened almond milk
1/2 a banana, sliced into coins
1/2 tsp cinnamon plus more as desired
Pinch of salt

Method:

In a small sauté pan add your sliced peaches and maple syrup and allow to cook and soften with a pinch of cinnamon. Reserve half the sautéed peaches to the side for topping and to the remaining peaches in the pan add the remaining ingredients. Stir and bring to a simmer and cook to thicken, about 3-5 minutes. Adjust the salt and spices to your preference and pour into a bowl and top with the remaining sautéed peaches overtop.

I also topped this bowl with blueberries, pepitas and some peanut butter. 🥣

Cilantro Rice Mix with Smoky Harrissa Veggies.
*
The combo of nutty, earthy forbidden rice with the milder, fresher one of basmati rice was incredible, specially with cilantro in the mix. Served with a quick, fuss-free and really tasty skillet loaded with artichokes, broccoli and cherry tomatoes.
*
FOR THE HARISSA VEGGIES:
🔹1 cup artichoke hearts
🔹1½ cup broccoli florets
🔹1 cup cherry tomatoes, halved
🔹1 cup mini sweet bell pepper, sliced
🔹1 small onion, chopped
🔹1 tbsp avocado oil
🔹1 tsp harissa
🔹1 tsp garlic powder
🔹1 tsp smoked paprika
🔹1 tsp sea salt
🔹Sliced avocados and basil to serve

METHOD:

In a skillet heat up the oil and once hot add the onion, artichoke hearts, broccoli and peppers. Cook 10 mins, until the onions and artichokes are golden at the edges and the broccoli and peppers are lightly blistered.

Add all the seasoning, stir then add the tomatoes and cook 1-2 mins.

Remove from heat and top with sliced avocados and basil (I used homegrown purple basil). Drizzle with sauce of choice (I recommend za’atar tahini) and enjoy!
*
FOR THE RICE:
⅓ cup basmati rice (white or brown)
⅓ cup forbidden rice
1⅓ cups water
1 tsp avocado oil
1 tsp sea salt or Better than Bouillon seasoned vegetable base
2 tbsp chopped cilantro

METHOD:

In a strainer combine together the forbidden and basmati rices and rinse for 1-2 mins to remove surface starch and ensure your rice doesn’t turn gummy.

Place the rice in a pot and cook on medium heat until all the water from rinsing has evaporated. Add the oil and stir then let toast for 1-2 mins.

Add the water and salt (or better than bouillon), crank heat up and bring to a boil. As soon as it’s boiling, lower heat to simmer, cover and let cook 20 mins.

Remove rice from heat and let sit covered for 10 mins before fluffing with a fork and stirring in the cilantro. Top with more cilantro and enjoy!

If you need a fast dinner recipe, this Chili Mac comes together in just 25 minutes.

Top this with some extra vegan cheese on top and you’re good to go. Hearty and loaded with herbs and chili spices❤️

Chili Mac:
2 tsp olive oil or 2 tbsp vegetable broth
1/2 large onion diced
1/2 green bell pepper diced
6 large cloves of garlic minced
1 tbsp chili powder
2 tsp dry oregano
1 tsp dry thyme
1 tsp dry basil
3 tbsp nutritional yeast
15 oz can of diced tomatoes
5-6 cups vegetable broth
1/4 tsp salt
2 bay leaves
1 cup dry brown lentils
1 cup dry macaroni

Method:

Place a large pot on your stove and heat up to medium heat.

Pour in oil or vegetable broth in the pan and then add your onions and green bell pepper with a pinch of salt and sauté until onion is softened.

To the pot add garlic and sauté for one minute or until fragrant.

Once fragrant, add in chili powder, oregano, thyme, and basil and stir well and allow to sauté with vegetables for about a minute to heat through then add in nutritional yeast.

To the pan add in tomatoes and sauté for 2-3 minutes then add in vegetable broth and lentils.

Stir to combine and then bring to a boil. Reduce heat to a simmer, cover with a lid and allow to cook for about 15 minutes.

Add in macaroni and allow to simmer with the soup for 4-5 minutes or until macaroni is fully cooked.

Remove from heat and adjust salt and pepper to your liking before serving.

Note: Feel free to add more vegetable broth to get the consistency you like.

A delicious salad made with fire roasted corn, black beans, chickpeas, fresh lime and smoky seasonings!⁣⁣

Ingredients
​
​​Chili Lime Bean Salad:
1, 15 oz can chickpeas, rinsed and drained
1, 15 oz can black beans, rinsed and drained
1 cup fire roasted corn
1/2 small red onion, finely diced
1/4 cup cilantro, minced
1 avocado, diced
Zest of one lime
Juice of 2 limes or 1/4 cup lime juice
2 tbsp olive oil (optional)
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili seasoning
1 tsp smoked paprika
1/4 tsp salt

Method:

In a medium mixing bowl, combine beans, corn, red onion, cilantro and avocado. In a separate cup or bowl combine lime zest, juice, oil, maple syrup, and seasonings. Whisk together and pour dressing over beans and gently toss together to coat. Place beans in the fridge to chill for at least an hour before serving. When ready to serve, make sure to toss again and enjoy!