Asian inspired vegan

Grilled Zucchini with Spicy Asian Sauce

grilled zucchini with spicy asian sauce

Grilled zucchini develops a delightful smoky sweetness that pairs perfectly with a bold, spicy Asian-inspired sauce. This quick and easy recipe brings together tender, charred zucchini and a tangy, umami-packed sauce featuring soy, ginger, garlic, and chili heat. Ideal for summer BBQs, weeknight dinners, or as a light lunch addition, it’s low in calories yet bursting with flavor and nutrients. Ready in under 20 minutes, it’s a crowd-pleaser that proves healthy eating can be exciting and delicious.

Ingredients (Serves 4)

For the Zucchini:

  • 4 medium zucchinis
  • 2 tablespoons olive oil or avocado oil (or sesame oil for extra Asian flair)
  • Salt and freshly ground black pepper, to taste

For the Spicy Asian Sauce:

  • 3 tablespoons low-sodium soy sauce or tamari (for gluten-free)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar or fresh lime juice
  • 1–2 teaspoons honey or maple syrup (adjust for desired sweetness)
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons sriracha, sambal oelek, or chili garlic sauce (adjust to your spice preference)
  • 1 teaspoon sesame seeds (plus more for garnish)

Garnishes:

  • 2 green onions, thinly sliced
  • Extra sesame seeds, toasted (optional)
  • Fresh cilantro or Thai basil (optional, for extra freshness)

Instructions

  1. Preheat the grill: Heat your outdoor grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
  2. Prepare the zucchini: Wash and trim the ends of the zucchinis. Slice each lengthwise into ¼-inch thick planks (or 2–4 planks per zucchini depending on size). Brush both sides generously with oil and season with salt and pepper.
  3. Grill the zucchini: Place the slices on the hot grill. Cook for 3–5 minutes per side, or until tender, with nice char marks and grill lines. Avoid overcooking to keep them from becoming mushy.
  4. Make the sauce: While the zucchini grills, whisk together all the sauce ingredients in a small bowl until well combined. Taste and adjust spice, sweetness, or saltiness as needed.
  5. Assemble and serve: Arrange the grilled zucchini on a serving platter. Drizzle the spicy Asian sauce generously over the top (or serve it on the side for dipping). Sprinkle with sliced green onions and extra sesame seeds. Serve immediately for the best texture.

Prep time: 10 minutes Cook time: 8–10 minutes Total time: Under 20 minutes

Nutritional Facts (Approximate per Serving)

Based on 4 servings and standard ingredient portions:

  • Calories: 130
  • Total Fat: 8g (mostly healthy fats from sesame oil)
  • Carbohydrates: 12g
  • Dietary Fiber: 3g
  • Protein: 4g
  • Sodium: Moderate (lower if using low-sodium soy sauce)
  • Key micronutrients: High in Vitamin A, C, and K from zucchini; potassium and antioxidants.

Note: Values are estimates and can vary slightly based on exact measurements, brands, and portion sizes. Zucchini itself is exceptionally low-calorie (about 17 kcal per 100g) and hydrating.

Health Benefits

This dish is as nutritious as it is tasty:

  • Weight Management and Digestion: Zucchini is low in calories but high in water and fiber, promoting satiety, gut health, and regular digestion.
  • Heart and Immune Support: Rich in potassium (helps regulate blood pressure), vitamins A, C, and K (for immunity, vision, and bone health), plus antioxidants like lutein.
  • Anti-Inflammatory Boost: Ginger and garlic in the sauce offer natural anti-inflammatory properties; sesame oil provides heart-healthy fats.
  • Blood Sugar Friendly: The fiber and low glycemic index of zucchini, combined with minimal added sugars, make it suitable for balanced diets.
  • Overall, it’s vegan, gluten-free adaptable, and a great way to sneak more vegetables into your meals.

Tips and Variations

  • Spice Level: Start mild and add more chili sauce gradually—perfect for families or heat lovers.
  • Make it Vegan/Gluten-Free: Use tamari instead of soy sauce and maple syrup instead of honey.
  • Variations: Swap zucchini for yellow squash, eggplant, or asparagus. Add a teaspoon of miso paste to the sauce for deeper umami. For crunch, top with crushed peanuts or toasted pine nuts.
  • Indoor Option: Use a grill pan or cast-iron skillet on the stovetop if you don’t have an outdoor grill.
  • Storage: Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for 1–2 days. Reheat gently or enjoy cold in salads.
  • Pro Tip: Don’t overcrowd the grill—cook in batches for even charring.

Serving Suggestions

Pair this vibrant side with grilled proteins like chicken, shrimp, tofu, or salmon for a complete meal. It shines in Asian-inspired bowls over rice, quinoa, or noodles. Serve alongside stir-fries, dumplings, or as part of a summer potluck spread. For a low-carb option, enjoy it solo or with a fresh salad.

This Grilled Zucchini with Spicy Asian Sauce is proof that simple ingredients can create restaurant-quality results at home. Healthy, flavorful, and ready in minutes—give it a try and elevate your next meal!

Tried this recipe? Leave a comment below and let us know how it turned out! Browse all our vegan recipes to keep enjoying ultimate delicious and healthy lifestyle.

May 1, 2026 by All Recipes Mains & Bowls 0

Vegan Spring Rolls

vegan spring rolls

There are appetizers you order at restaurants and never think to make at home. And then there are appetizers like these Vegan Spring Rolls — the kind that come out of the oil shatteringly crisp and deeply golden, filled with a savory, garlicky vegetable and glass noodle filling that is simultaneously light and deeply satisfying, served with a dipping sauce so good you will want to use it on everything. This is that spring roll. The one that rivals any restaurant version. The one that makes the effort entirely worth it the moment you bite through that crackling exterior.

This recipe fills rice paper or wheat wrappers with a quick-cooked filling of glass noodles, shredded cabbage, carrot, mushrooms, garlic, and ginger, seasoned with soy sauce and sesame oil, then fried until deeply golden and served with a classic sweet chili or soy-based dipping sauce. Every element is designed to produce the most satisfying spring roll possible — a crispy exterior, a flavorful filling that holds together without being too wet, and a sauce that complements rather than overwhelms.

What makes these spring rolls so outstanding is the filling technique — cooking out as much moisture as possible before rolling ensures the wrappers stay crispy rather than steaming from the inside out, the single most common problem with homemade spring rolls.

This recipe is 100% vegan, ready in about 40 minutes, and absolutely wonderful served immediately while the shells are at their crispiest.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins20 mins40 mins4~280 kcal

Ingredients

For the Filling

  • 100g glass noodles (vermicelli), soaked in warm water for 10 minutes then drained
  • 2 cups (160g) green cabbage, very finely shredded
  • 1 medium carrot, julienned
  • 100g shiitake or cremini mushrooms, finely chopped
  • 3 spring onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce or tamari
  • 1 tsp sesame oil
  • 1 tbsp neutral oil
  • Black pepper to taste

For the Rolls

  • 20 spring roll wrappers (rice paper or wheat wrappers)
  • 2 tbsp cornstarch mixed with 3 tbsp water (for sealing)

For Frying

  • 3 cups (720ml) neutral vegetable oil

For the Dipping Sauce

  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 clove garlic, grated
  • ½ tsp chili flakes

Instructions

  1. Make the filling. Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and cook for 30 seconds. Add the mushrooms and cook for 3–4 minutes until golden and most moisture has evaporated. Add the cabbage and carrot and cook for 3–4 minutes until softened. Add the drained glass noodles, soy sauce, sesame oil, and spring onions. Toss well and cook for 2 minutes. Season with pepper. Transfer to a bowl and let cool completely — this step is essential.
  2. Roll the spring rolls. Lay a spring roll wrapper on a clean surface. Place 2–3 tablespoons of filling near the bottom edge. Fold the bottom up over the filling, then fold in both sides, then roll tightly upward. Seal the final edge with a dab of the cornstarch and water mixture. Repeat with remaining wrappers and filling.
  3. Fry the spring rolls. Heat the oil in a deep pot to 350°F (175°C). Fry the spring rolls in batches of 3–4 for 3–4 minutes, turning occasionally, until deeply golden and crispy all over. Drain on a wire rack.
  4. Make the dipping sauce. Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and chili flakes until combined.
  5. Serve immediately. Serve the hot spring rolls with the dipping sauce while at their crispiest.

Pro Tips

  • Cool the filling completely before rolling — warm filling creates steam inside the wrapper during frying, which softens the exterior instead of crisping it.
  • Roll tightly and seal well — loose rolls fall apart in the oil and filling leaks into the oil.
  • Fry at the correct temperature and in small batches to maintain oil temperature throughout.
  • Drain on a wire rack rather than paper towel to prevent the bottoms from steaming soft.

Why Cooling the Filling Matters So Much

The crispiness of a spring roll depends almost entirely on the moisture content of the filling and the temperature at which it is fried. A warm filling releases steam as it heats in the oil, which softens the wrapper from the inside out and produces a soft rather than crispy result. A completely cooled, properly dried filling does not produce this steam, allowing the wrapper to fry to a shatteringly crispy shell unimpeded.

Flavor Variations

  • Tofu Spring Rolls: Add finely crumbled, pressed tofu to the filling for extra protein.
  • Glass Noodle Only Rolls: Reduce the vegetables and increase the noodles for a lighter, more noodle-forward filling.
  • Fresh Spring Rolls: Skip frying entirely and serve the filling in fresh rice paper rounds with dipping sauce for a lighter, no-cook version.

Nutritional Highlights (Per Serving — 5 rolls)

CaloriesProteinCarbsFiberFat
~280 kcal6g38g3g12g

Storage

  • Best fresh: Spring rolls are at their best immediately after frying while the shells are still shatteringly crispy.
  • Refrigerator: Store cooked rolls for up to 2 days. Reheat in an air fryer at 375°F (190°C) for 5 minutes to restore crispiness.
  • Freezer: Freeze unfried, assembled spring rolls on a tray until solid then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding 1–2 extra minutes.

Frequently Asked Questions

Can I air fry these instead of deep frying?

Yes — spray the assembled rolls generously with oil and air fry at 390°F (200°C) for 12–14 minutes, turning halfway, for a lighter result with most of the crispiness of frying.

What wrappers work best?

Wheat spring roll wrappers produce the crispiest, most traditional result. Rice paper wrappers also work but produce a slightly different, more delicate texture.

Why are my spring rolls soggy?

Soggy spring rolls are almost always caused by filling that was not cooled completely before rolling, filling that was too wet, or oil that was not hot enough. Ensure the filling is completely cool and dry and maintain oil temperature at 350°F throughout frying.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more crispy vegan appetizer and snack recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 30, 2025 by All Recipes Mains & Bowls 0

Coconut Panko Crusted Tofu

coconut panko crusted tofu

There are dinners you make because something quick is needed. And then there are dinners like this Vegan Coconut Panko Crusted Tofu — the kind that comes out of the oven or fryer shatteringly crisp, with a golden, coconut-flecked crust giving way to tender, juicy tofu inside, paired with a sweet and tangy dipping sauce that ties the whole tropical flavor profile together beautifully. This is that dinner. The one that turns ordinary tofu into something genuinely exciting. The one that makes a weeknight dinner feel like a mini vacation.

This recipe coats marinated tofu in a crispy coating built on panko breadcrumbs and shredded coconut, baked or fried until deeply golden and crunchy, with the coconut adding a subtle sweetness and an extra layer of crispness that elevates simple panko-crusted tofu into something more interesting and more distinctly tropical.

What makes this tofu so outstanding is the coconut and panko combination — the panko provides the large, craggy crunch, while the shredded coconut toasts alongside it, adding both flavor and a slightly different, more delicate crispness that makes every bite texturally interesting.

This recipe is 100% vegan, naturally adaptable to gluten-free, ready in about 35 minutes, and absolutely wonderful served with a sweet chili or mango dipping sauce alongside rice and steamed vegetables.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins20 mins35 mins4~340 kcal

Ingredients

For the Tofu

  • 450g firm tofu, pressed and cut into sticks or triangles
  • 2 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • ½ cup (60g) all-purpose flour or cornstarch
  • 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water — rest 5 minutes)

For the Coconut Panko Coating

  • 1 cup (50g) panko breadcrumbs
  • 1 cup (85g) shredded coconut, unsweetened
  • ½ tsp salt
  • ¼ tsp garlic powder

For the Sweet Chili Mango Dipping Sauce

  • ½ cup (120g) mango, diced (fresh or thawed frozen)
  • 2 tbsp sweet chili sauce
  • 1 tbsp lime juice
  • 1 tsp soy sauce

Optional Add-ins

  • ¼ tsp chili flakes in the coating for gentle heat
  • Lime zest added to the coconut panko mixture
  • A pinch of curry powder in the coating for extra warmth

To Serve

  • Steamed jasmine rice
  • Steamed or stir-fried vegetables
  • Fresh cilantro and lime wedges

Instructions

  1. Marinate the tofu. Press the tofu thoroughly and cut into sticks or triangles. Toss with the soy sauce and lime juice and let marinate for 10 minutes while preparing the coating.
  2. Make the coconut panko coating. In a wide shallow dish combine the panko breadcrumbs, shredded coconut, salt, and garlic powder.
  3. Prepare the dredging stations. Place the flour or cornstarch in one shallow dish, the prepared flax egg in another, and the coconut panko mixture in a third.
  4. Coat the tofu. Working one piece at a time, dredge each tofu piece in the flour, then dip in the flax egg, then press firmly into the coconut panko mixture, coating all sides evenly.
  5. Bake or fry. For baking, preheat the oven to 400°F (200°C), arrange the coated tofu on a lined baking sheet, spray lightly with oil, and bake for 22–25 minutes, flipping halfway, until deeply golden and crispy. For frying, heat oil to 350°F (175°C) and shallow fry for 3–4 minutes per side until golden.
  6. Make the dipping sauce. Blend the mango, sweet chili sauce, lime juice, and soy sauce until mostly smooth, leaving some texture if desired.
  7. Serve immediately. Serve the hot crispy tofu with the dipping sauce alongside, over rice with steamed vegetables.

Pro Tips

  • Press the tofu very thoroughly for the crispiest result — excess moisture is the enemy of a crispy coating.
  • Press the coconut panko mixture firmly onto each piece of tofu to ensure it adheres well during cooking.
  • If baking, spray generously with oil for the best golden color and crispness — an unsprayed coating will not crisp properly.
  • Use unsweetened shredded coconut for the coating, as sweetened coconut burns more easily and produces an overly sweet result.

Why Coconut and Panko Work So Well Together

Panko breadcrumbs are larger and airier than standard breadcrumbs, producing an exceptionally light, crunchy coating when baked or fried. Adding shredded coconut to the mix introduces natural oils that aid browning and a subtle sweetness that pairs beautifully with savory, tangy dipping sauces — a combination commonly found in tropical and Southeast Asian-inspired cooking, where coconut is used both for flavor and for its contribution to crispy textures.

Flavor Variations

  • Spicy Coconut Tofu: Add chili flakes to the coating and serve with a spicy sriracha mayo instead of the mango sauce.
  • Curry Coconut Tofu: Add curry powder to the coating for a warmly spiced version, served with a coconut curry dipping sauce.
  • Pineapple Dipping Sauce Version: Replace the mango in the dipping sauce with fresh pineapple for a different tropical fruit character.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~340 kcal16g30g5g18g

Storage

  • Refrigerator: Store cooked tofu in an airtight container for up to 3 days. Reheat in an air fryer or oven to restore crispiness.
  • Freezer: Freeze cooked, cooled tofu in a single layer for up to 1 month. Reheat from frozen in an air fryer or oven until crispy and heated through.
  • Sauce: The dipping sauce keeps in the refrigerator for up to 4 days.

Frequently Asked Questions

Can I air fry this tofu instead of baking or frying?

Yes — air fry at 390°F (200°C) for 12–14 minutes, flipping halfway, for an excellent crispy result with minimal oil.

Can I make this gluten-free?

Yes — use gluten-free panko breadcrumbs and tamari instead of soy sauce.

Can I use a different dipping sauce?

Yes — sweet chili sauce alone, a peanut sauce, or a simple sweetened soy-lime dip all work well with the coconut crust.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more crispy, tropical-inspired vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

May 21, 2024 by All Recipes Dinner 0

Vegan Sticky Sesame Cauliflower and Seasoned Vegetables — The Most Addictive Plant-Based Dinner You Will Make All Week

sticky sesame cauliflower and seasoned vegetables

There are weeknight dinners you make because something needs to be on the table. And then there are dinners like this Vegan Sticky Sesame Cauliflower and Seasoned Vegetables — the kind that fills the kitchen with the smell of caramelizing soy and toasted sesame the moment the sauce hits the pan, that delivers cauliflower florets roasted until their edges are almost charred and then coated in a sticky, glossy, garlicky sesame sauce so deeply savory and so satisfying that it has people leaning over the baking dish before it has even made it to the table. This is that dinner. The one that makes cauliflower genuinely, unexpectedly crave-worthy. The one that tastes like a better version of your favorite takeaway. The one that disappears from the serving bowl in minutes and always gets asked for again.

This recipe roasts cauliflower florets at high heat until deeply golden and caramelized at the edges, then tosses them in a homemade sticky sesame sauce built from soy sauce, rice vinegar, garlic, ginger, maple syrup, and toasted sesame oil — the combination of salt, acid, sweetness, and rich sesame character that defines the best sesame dishes of East Asian cuisine. The vegetables — bell pepper, broccoli, snap peas, and carrot — are seasoned and roasted alongside the cauliflower, absorbing the same flavors and providing color, texture, and variety so that every bite is different from the last.

What makes this recipe so outstanding is the sauce technique — making the sticky sauce separately and tossing the already-roasted cauliflower through it in the final minutes of cooking, then returning everything to the oven just long enough for the sauce to caramelize onto the cauliflower’s surface, creates the specific sticky, lacquered coating that makes this dish so irresistible and so completely unlike a simple roasted vegetable tray bake.

This recipe is 100% vegan, naturally dairy-free, ready in under 45 minutes, and spectacular served over steamed jasmine rice or noodles with a scatter of sesame seeds and sliced spring onions.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins30 mins45 mins4~280 kcal

Ingredients

For the Roasted Cauliflower and Vegetables

  • 1 large head cauliflower, cut into medium florets
  • 1 red bell pepper, cut into strips
  • 1 head broccoli, cut into florets
  • 2 medium carrots, peeled and sliced diagonally
  • 150g (1 cup) snap peas
  • 3 tbsp neutral vegetable oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika

For the Sticky Sesame Sauce

  • 4 tbsp soy sauce or tamari
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 1 tbsp toasted sesame oil
  • 1 tbsp hoisin sauce
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • ½ tsp chili flakes (optional)

To Serve

  • Steamed jasmine rice or noodles
  • 2 tbsp sesame seeds, toasted
  • 3 spring onions, thinly sliced
  • Fresh lime wedges
  • Extra soy sauce or chili oil

Instructions

  1. Preheat and prep. Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper. High heat is essential for caramelization — do not lower the temperature.
  2. Season and roast the cauliflower. In a large bowl, toss the cauliflower florets with 2 tablespoons of oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread in a single layer on one baking sheet, giving each floret space. Crowding causes steaming rather than roasting. Roast for 20 minutes.
  3. Season and roast the vegetables. In the same bowl, toss the bell pepper, broccoli, carrots, and snap peas with the remaining tablespoon of oil, a pinch of salt, and a pinch of pepper. Spread on the second baking sheet and place in the oven when the cauliflower has been roasting for 10 minutes — the vegetables need only 20 minutes total and should go in 10 minutes after the cauliflower.
  4. Make the sticky sesame sauce. While the vegetables roast, combine the soy sauce, rice vinegar, maple syrup, sesame oil, hoisin, minced garlic, grated ginger, and chili flakes in a small saucepan over medium heat. Bring to a simmer, stirring. Add the cornstarch slurry and cook, stirring constantly, for 1–2 minutes until the sauce thickens to a glossy, coating consistency. Remove from heat.
  5. Coat the cauliflower. After 20 minutes of roasting, remove the cauliflower from the oven. Pour two-thirds of the sauce over the cauliflower and toss to coat every floret completely. Return to the oven for a further 8–10 minutes until the sauce has caramelized onto the cauliflower and the edges are sticky and deeply golden.
  6. Combine and serve. Transfer the sticky sesame cauliflower and all the roasted vegetables to a serving bowl or plate. Drizzle the remaining sauce over the vegetables. Scatter with toasted sesame seeds and sliced spring onions. Serve immediately over steamed rice or noodles with lime wedges.

Pro Tips for the Stickiest Sesame Cauliflower

  • Roast at high heat and give florets space. 425°F is the minimum temperature for proper caramelization. Florets crowded on the sheet steam in their own moisture and stay pale and soft — space them with at least 2cm between each one.
  • Add the sauce in two stages. Tossing the partially-roasted cauliflower in sauce and returning to the oven is what creates the sticky, lacquered coating. Sauce added before roasting burns before the cauliflower is cooked; sauce added only at the end stays raw and sharp rather than caramelized and sweet.
  • Keep the cornstarch slurry measured correctly. Too little cornstarch and the sauce stays watery and slides off; too much and it becomes paste-like. The 1 tablespoon to 2 tablespoons water ratio produces the right coating consistency.
  • Toast the sesame seeds. Raw sesame seeds are fine but toasted sesame seeds have a deep, nutty flavor that raw seeds simply do not match. Toast in a dry pan over medium heat for 2–3 minutes, stirring, until golden.

Why High-Heat Roasting Transforms Cauliflower

Cauliflower is one of the vegetables most dramatically transformed by high-heat roasting, and understanding why helps explain why this recipe works so differently from a simple steamed or boiled cauliflower dish. Raw cauliflower is composed primarily of water — up to 92% by weight — along with complex carbohydrates, a small amount of natural sugars, and sulfur-containing compounds that give it its characteristic mild, slightly bitter flavor. At temperatures above 300°F (150°C), two processes happen simultaneously that completely change the vegetable’s character: the Maillard reaction, in which amino acids and reducing sugars on the surface react to produce hundreds of new flavor compounds and the distinctive golden-brown color associated with properly roasted food; and caramelization, in which the natural sugars in the cauliflower convert under heat into complex caramel compounds that are simultaneously sweet, slightly bitter, and extraordinarily savory. The result is a cauliflower that tastes fundamentally different from its raw form — deeply savory, slightly sweet at the edges, with a dense, meaty texture and a concentrated flavor that makes it one of the most satisfying plant-based proteins in any recipe.

Flavor Variations

  • Teriyaki Sesame Vegetables: Replace the hoisin with 1 tablespoon of mirin and add an extra tablespoon of maple syrup for a sweeter, more traditional teriyaki profile.
  • Spicy Korean Gochujang Cauliflower: Replace the hoisin with 1 tablespoon of gochujang paste and omit the chili flakes for a deeply spicy, fermented-pepper version with a distinctly Korean character.
  • Peanut Sesame Cauliflower: Stir 2 tablespoons of natural peanut butter into the sauce for a richer, nuttier version that pairs especially well with rice noodles and cucumber.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~280 kcal8g38g8g12g

This dish delivers an impressive 8 grams of dietary fiber per serving from the combination of cauliflower, broccoli, snap peas, and carrots — a meaningful contribution toward daily fiber goals. Cauliflower is also an excellent source of vitamin C, vitamin K, and choline, while broccoli contributes additional vitamin C, folate, and sulforaphane — one of the most studied plant compounds in nutritional research.

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. The sticky coating firms and becomes even more intensely flavored as it sits.
  • Reheat: Reheat in a hot oven at 400°F (200°C) for 8–10 minutes to restore crispiness, or in a dry skillet over medium-high heat for 3–4 minutes. Microwave reheating softens the texture but preserves the flavor.
  • Freezer: Not recommended — the vegetables lose texture on thawing and the sauce becomes watery.
  • Meal prep: Roast the vegetables and make the sauce up to 3 days ahead. Combine and finish in the oven when ready to serve.

Frequently Asked Questions

Can I use frozen cauliflower?

Fresh cauliflower is strongly recommended — frozen cauliflower releases too much moisture during roasting to caramelize properly, producing a softer, paler result. If frozen is the only option, thaw completely, pat very dry, and roast at the highest temperature your oven allows.

Can I air fry the cauliflower instead?

Yes — air fry the seasoned cauliflower at 400°F (200°C) for 15 minutes, shaking halfway. Toss in two-thirds of the sauce and air fry for a further 5 minutes. The result is excellent and slightly crispier than the oven version.

Is this recipe gluten-free?

Use tamari instead of soy sauce and certified gluten-free hoisin sauce (or omit and add an extra teaspoon of maple syrup) for a completely gluten-free version.

What can I serve this with besides rice?

Noodles, quinoa, cauliflower rice, lettuce wraps, or wrapped in rice paper rolls all work beautifully. This is also excellent served as a side dish alongside a simple tofu stir-fry.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more addictive vegan recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

October 31, 2022 by All Recipes Dinner 0

Crispy Bottom Vegan Veggie Buns with Mushroom and Cabbage Filling — The Most Addictive Plant-Based Dinner You Will Make All Week

crispy bottom veggie buns

Few things in the kitchen are as satisfying as lifting the lid off a pan and finding a row of plump, golden-bottomed buns still steaming. These Crispy Bottom Vegan Veggie Buns have a soft, fluffy, pillowy top, a deeply golden and shatteringly crisp base, and a juicy, savory filling of mushrooms, cabbage, carrot, and tofu that tastes like it simmered for hours.

They belong to the family of pan-fried filled buns found across Asia, where soft yeasted dough is seared in a skillet until crisp, then steamed with a splash of water until puffed and tender. The technique is simple but the result feels special: two textures in one bite, crunchy below and cloud-soft above, with a hot, savory center.

The filling is the star. Browned mushrooms provide meaty umami. Cabbage gives sweetness and juiciness. Crumbled firm tofu adds body and protein. Ginger, garlic, soy sauce, and toasted sesame oil bring the aromatic depth you expect from a great bun. A little cornstarch keeps the filling moist and cohesive so it does not dry out as it steams.

The dough is a basic soft yeast dough made with plant milk and a little oil, and it comes together with minimal kneading. Make a batch on the weekend and freeze the extras — they reheat beautifully in a hot pan.

This recipe is 100% vegan, makes 12 generous buns, and is perfect for family dinners, lunchboxes, and meal prep.

Recipe Information

Prep TimeRise TimeCook TimeServingsCalories
30 mins60 mins20 mins12 buns~210 kcal each

Ingredients

For the Dough

  • 3 cups (375g) all-purpose flour, plus extra for dusting
  • 2¼ tsp (1 packet / 7g) instant yeast
  • 1 tbsp sugar
  • ¾ tsp salt
  • 1 cup (240ml) warm unsweetened plant milk (about 105°F / 40°C)
  • 2 tbsp neutral oil

For the Filling

  • 8 oz (225g) cremini or shiitake mushrooms, finely diced
  • 2 cups (170g) green or napa cabbage, finely chopped
  • ½ tsp salt (for the cabbage)
  • 1 medium carrot, grated
  • 150g extra-firm tofu, pressed and crumbled
  • 4 spring onions, finely sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tsp maple syrup
  • ½ tsp white pepper
  • 1 tbsp neutral oil for cooking

For Cooking

  • 2 tbsp neutral oil
  • ½ cup (120ml) water
  • 1 tbsp sesame seeds
  • 1 spring onion, thinly sliced for topping

For the Dipping Sauce

  • 3 tbsp soy sauce or tamari
  • 1 tbsp black or rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp chili crisp (optional)
  • 1 clove garlic, grated

Instructions

  1. Activate the yeast. Stir the sugar and yeast into the warm plant milk and let sit for 5–8 minutes until foamy. If it does not foam, the yeast is old or the milk was too hot or cold — start again.
  2. Make the dough. In a large bowl mix the flour and salt. Add the foamy yeast mixture and oil. Stir until a shaggy dough forms, then knead on a floured surface for 6–8 minutes until smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
  3. First rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60 minutes until doubled in size.
  4. Prepare the cabbage. While the dough rises, toss the chopped cabbage with ½ teaspoon of salt and let sit for 10 minutes. Squeeze firmly in a clean towel to remove as much liquid as possible.
  5. Cook the mushrooms. Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the diced mushrooms and cook 5–6 minutes until deeply browned and dry. Add the garlic and ginger for the final minute. Let cool completely.
  6. Mix the filling. Combine the squeezed cabbage, mushrooms, tofu, carrot, spring onions, soy sauce, sesame oil, rice vinegar, cornstarch, maple syrup, and white pepper. Mix well and taste. The filling should be well seasoned.
  7. Shape the buns. Punch down the risen dough and divide into 12 equal pieces. Roll each into a ball, then flatten into a round about 10cm wide, keeping the edges thinner than the center. Place a heaped tablespoon of filling in the middle. Gather and pleat the edges up and over the filling, pinching firmly to seal. Place seam-side down on a parchment-lined tray.
  8. Second rise. Cover loosely and let rest for 20 minutes until slightly puffy.
  9. Sear the bottoms. Heat 2 tablespoons of oil in a large lidded non-stick skillet over medium heat. Place the buns seam-side up or down (see tips) in a single layer, leaving a little space. Cook for 3–4 minutes until the bottoms are deeply golden.
  10. Steam. Pour in ½ cup of water, cover immediately, and reduce heat to medium-low. Steam for 10–12 minutes until the buns are puffed, firm, and the water has evaporated.
  11. Re-crisp. Remove the lid and cook for another 1–2 minutes so the bottoms regain their crunch. Sprinkle with sesame seeds and spring onion.
  12. Serve. Serve hot with the dipping sauce. Let sit for 1–2 minutes first, since the filling is very hot.

Pro Tips for Perfect Crispy Bottom Buns

  • Brown the mushrooms well. Browning drives off moisture and builds deep umami, preventing a watery filling.
  • Squeeze the cabbage dry. Excess liquid makes the dough soggy from the inside.
  • Cool the filling fully. Warm filling can melt the dough and make sealing harder.
  • Do not overfill. A heaped tablespoon is enough. Overfilled buns split during steaming.
  • Pinch tightly. A strong seal keeps juices inside while the buns steam.
  • Use a non-stick skillet with a tight-fitting lid. Steam is essential for the fluffy top.
  • Cook on medium, not high. High heat burns the bottoms before the interiors are cooked through.

Why Veggie Buns Are So Satisfying

A great bun is about contrast. Seared dough develops a thin, crisp, caramelized crust through the Maillard reaction, while the steamed top stays tender and soft. Inside, a savory, juicy filling brings umami and fragrance.

Mushrooms are rich in glutamates, the same compounds that make slow-cooked meats taste so savory, and they bring B vitamins, selenium, and fiber. Cabbage adds vitamin C and vitamin K, and tofu provides complete plant protein and calcium. Together they create a filling that is nourishing and deeply flavorful without relying on meat substitutes.

Because the dough is yeasted, the buns are light and airy rather than dense. Two servings of these buns make a filling meal with around 12 grams of plant-based protein.

Flavor Variations

  • Kimchi and Tofu Buns: Replace half the cabbage with chopped vegan kimchi for a spicy, tangy filling.
  • Curried Potato Buns: Fill with spiced mashed potato, peas, and curry powder for an Indian-inspired bun.
  • BBQ Jackfruit Buns: Use shredded jackfruit tossed in smoky barbecue sauce for a sticky, tangy filling.
  • Sweet Red Bean Buns: Fill with sweetened red bean paste for a dessert-style version.

Nutritional Highlights (Per Bun)

CaloriesProteinCarbsFiberFat
~210 kcal6g33g3g6g

Storage

  • Refrigerator: Store cooked buns in an airtight container for up to 4 days. Reheat in a skillet with a splash of water, covered, for 4–5 minutes.
  • Freezer (cooked): Freeze cooled buns for up to 3 months. Reheat from frozen in a covered skillet or steamer.
  • Freezer (uncooked): Freeze shaped, unproofed buns on a tray, then bag. Thaw, proof for 30 minutes, and cook as directed.
  • Filling: Keeps refrigerated for 2 days before assembly.

Frequently Asked Questions

Can I use instant yeast instead of active dry?

Yes — the recipe uses instant yeast. If you only have active dry, use the same amount and proof it in the warm milk for 10 minutes first.

Why did my buns turn out dense?

Dense buns usually mean the dough was under-risen, the yeast was inactive, or too much flour was added. Let the dough double and keep it slightly tacky.

Can I bake these instead?

You can bake at 375°F (190°C) for 20–25 minutes, but you lose the signature crispy bottom. For best results, pan-sear first, then finish in the oven.

How do I keep the bottoms from burning?

Use medium heat, a non-stick pan, and enough oil. If browning too quickly, lower the heat and add the water earlier.

Can I make the dough ahead?

Yes. After kneading, refrigerate the dough overnight in a covered, oiled bowl. Bring to room temperature for 30 minutes before shaping.

Can I make them gluten-free?

Gluten-free yeast dough behaves very differently. Use a dedicated gluten-free bun flour blend and expect a denser, more cake-like bun.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more comforting vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

October 19, 2022 by All Recipes Mains & Bowls 3

Vegan Glazed Mushrooms with Sesame Seeds and Garlic Soy Glaze — The Most Addictive Plant-Based Side Dish You Will Make All Week

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Sticky, savory, and deeply caramelized, these Vegan Glazed Mushrooms with Sesame Seeds are the kind of dish that disappears from the pan before it reaches the table. Meaty mushrooms are seared until golden and then tossed in a glossy garlic, ginger, and soy glaze that clings to every surface, finished with toasted sesame seeds and fresh spring onions for a bite that is salty, sweet, and full of umami.

Mushrooms are one of the most versatile ingredients in plant-based cooking. They have a naturally meaty texture and a deep, savory flavor that takes beautifully to bold sauces. When cooked properly, they brown, shrink, and concentrate, turning into tender, chewy morsels that soak up flavor like a sponge. This recipe is built around that idea: sear first for depth, then glaze for stickiness.

The glaze is simple but balanced. Soy sauce brings salt and umami, maple syrup adds sweetness and shine, rice vinegar gives a little brightness, and garlic and ginger provide aromatic punch. A touch of toasted sesame oil at the end adds a nutty fragrance. Cornstarch thickens the sauce just enough to cling in a lacquer-like coat rather than pooling at the bottom of the pan.

Serve these mushrooms as a main over steamed rice or noodles, tuck them into lettuce cups or buns, add them to grain bowls, or put them out as an appetizer with toothpicks. They work equally well for a quick weeknight dinner and for holiday entertaining.

This recipe is 100% vegan, easily gluten-free, and ready in just 20 minutes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
5 mins15 mins20 mins4~180 kcal

Ingredients

For the Mushrooms

  • 1 lb (450g) cremini, shiitake, or king oyster mushrooms, cleaned and halved or quartered (king oyster sliced into thick rounds)
  • 2 tbsp neutral oil (avocado or sunflower)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp toasted sesame seeds, plus extra for garnish
  • 2 spring onions, sliced
  • ½ tsp salt

For the Sticky Glaze

  • 3 tbsp soy sauce or tamari
  • 2 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water
  • ¼ tsp chili flakes (optional)
  • Black pepper to taste

To Serve

  • Steamed jasmine rice
  • Noodles or rice noodle bowls
  • Lettuce cups
  • Roasted broccoli or bok choy
  • Pickled cucumbers

Optional Additions

  • 1 tsp sriracha or chili crisp
  • 1 tbsp orange juice for brightness
  • Fresh cilantro
  • Crispy fried shallots
  • A squeeze of lime juice

Instructions

  1. Prepare the mushrooms. Wipe the mushrooms clean with a damp paper towel rather than rinsing, which makes them waterlogged. Cut into evenly sized pieces so they cook uniformly.
  2. Mix the glaze. In a small bowl combine the soy sauce, maple syrup, rice vinegar, sesame oil, chili flakes, and pepper. In another small bowl mix the cornstarch with cold water until smooth.
  3. Sear the mushrooms. Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms in a single layer, working in batches if needed. Cook without stirring for 3–4 minutes until the undersides are deeply golden, then toss and cook for another 3–4 minutes until browned all over and their moisture has evaporated. Season with salt.
  4. Add the aromatics. Reduce the heat to medium. Add the garlic and ginger and stir for 30–60 seconds until fragrant, taking care not to burn them.
  5. Glaze. Pour in the glaze mixture and let it bubble for 1 minute. Give the cornstarch slurry a quick stir and pour it in, stirring constantly. Cook for 1–2 minutes until the sauce thickens and turns glossy, coating the mushrooms in a sticky lacquer.
  6. Finish. Remove from the heat. Stir in the sesame seeds and half the spring onions.
  7. Serve. Transfer to a serving dish. Top with the remaining spring onions and sesame seeds. Serve immediately while hot and glossy.

Pro Tips for the Best Glazed Mushrooms

  • Do not crowd the pan. Overcrowding steams the mushrooms instead of browning them. Cook in batches for the best color and flavor.
  • Do not salt too early. Salt draws out moisture. Add it once they have started browning.
  • Wait before stirring. Letting the mushrooms sit undisturbed gives them time to develop a deep golden crust.
  • Use a hot pan. A properly heated skillet evaporates moisture fast, concentrating flavor.
  • Add the glaze last. Adding sauce too early prevents browning and makes the mushrooms soggy.
  • Toast the sesame seeds. A minute in a dry pan deepens their nutty flavor. Watch carefully so they do not burn.
  • Choose firm, fresh mushrooms. They brown better and have a better texture.

Why Mushrooms Are Perfect for Glazing

Mushrooms contain natural glutamates, the compounds responsible for the savory taste known as umami. When seared, they undergo the Maillard reaction and caramelization, creating deeper, more complex flavors. This is why browned mushrooms taste so rich and almost meaty, even without any meat.

Their porous structure also helps them hold sauce. After searing, they release most of their water and become receptive to a glaze, absorbing flavor while keeping a satisfying chew. That is why this dish tastes so concentrated and savory.

Nutritionally, mushrooms are low in calories yet provide B vitamins, selenium, potassium, and copper. Sesame seeds add calcium, magnesium, and healthy fats, while garlic and ginger contribute compounds studied for their anti-inflammatory and immune-supporting properties.

Flavor Variations

  • Spicy Gochujang Mushrooms: Replace half the soy sauce with gochujang for a sweet, spicy Korean-inspired glaze.
  • Orange Glazed Mushrooms: Add orange juice and zest to the glaze for a citrusy, sticky finish.
  • Teriyaki Mushrooms: Use a little extra maple syrup and mirin for a classic teriyaki style.
  • Honey-Free Garlic Butter Version: Use vegan butter and extra garlic, with a splash of balsamic for a rich western-style side.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~180 kcal5g16g3g10g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. The glaze will thicken as it cools.
  • Reheating: Warm in a skillet over medium heat with a splash of water or broth, stirring until glossy again.
  • Freezer: Freeze for up to 2 months. Texture will soften slightly after thawing, so they are best for rice bowls or stir-fries.
  • Meal prep: Pair with rice and steamed vegetables for easy grab-and-go lunches.

Frequently Asked Questions

What type of mushrooms work best?

Cremini and shiitake are excellent for their flavor and texture. King oyster mushrooms, sliced into rounds or scored, create a meaty bite. A mixture of mushrooms gives the most depth.

Why are my mushrooms soggy?

Soggy mushrooms usually come from a crowded pan, low heat, or adding sauce too early. Use high heat, work in batches, and glaze at the end.

Can I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce, and check the label on your rice vinegar and chili flakes.

Can I roast the mushrooms instead?

Yes. Roast at 425°F (220°C) for 20–25 minutes until browned, then toss with the glaze in a hot pan for 1–2 minutes to thicken.

Can I make this oil-free?

Dry-sauté the mushrooms in a non-stick pan until they release and evaporate their water, then add the glaze. They will be less browned but still flavorful.

How can I serve glazed mushrooms as a main?

Spoon over rice, noodles, or quinoa, and add steamed greens and a protein such as edamame or crispy tofu for a complete meal.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more easy vegan sides and mains? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 19, 2022 by All Recipes Mains & Bowls 0

Vegan Teriyaki Fried Rice with Crispy Tofu and Veggies — The Most Satisfying Plant-Based Rice Bowl You Will Make All Week

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Fluffy, golden rice tossed with crisp vegetables, crispy tofu, and a glossy, sweet-savory teriyaki sauce, this Vegan Teriyaki Fried Rice is the ultimate quick dinner. It is deeply flavorful, endlessly customizable, and ready in about 25 minutes, making it perfect for busy nights when you want something comforting without a lot of effort.

Fried rice was born from resourcefulness, a way to turn leftover rice and whatever vegetables are on hand into a satisfying meal. This version takes that idea and adds a homemade teriyaki sauce that coats every grain in a sticky, caramelized glaze. The sauce is made from soy sauce, maple syrup, garlic, ginger, and rice vinegar, with a little cornstarch to give it the thick, glossy finish that teriyaki is known for.

The secret to great fried rice is day-old rice. Cold, dry grains fry up separate and slightly chewy rather than mushy, and they absorb the sauce without clumping. If you do not have leftover rice, there is an easy trick below for drying freshly cooked rice quickly. Crispy tofu adds protein and texture, while peas, carrots, corn, and spring onions bring color, sweetness, and crunch.

Everything cooks in one large skillet or wok, and the high heat gives the rice that smoky, slightly toasted flavor associated with takeout-style fried rice. It is faster than ordering delivery and noticeably fresher.

This recipe is 100% vegan, easily gluten-free, high in plant-based protein, and a great way to use up leftovers.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins15 mins25 mins4~480 kcal

Ingredients

For the Fried Rice

  • 4 cups (700g) cooked and cooled jasmine or long-grain rice, preferably day-old
  • 1 block (400g) extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch (for coating the tofu)
  • 3 tbsp neutral oil, divided
  • 1 cup (150g) frozen peas and carrots, thawed
  • ½ cup (75g) sweet corn kernels
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 spring onions, sliced, white and green parts separated
  • 1 cup (90g) shredded cabbage or broccoli florets (optional)
  • 1 tsp toasted sesame oil
  • 1 tbsp sesame seeds

For the Teriyaki Sauce

  • ¼ cup (60ml) soy sauce or tamari
  • 3 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch mixed with 2 tbsp water
  • ¼ cup (60ml) water

To Garnish

  • Extra sesame seeds
  • Sliced spring onions
  • Chili crisp or sriracha
  • Fresh cilantro
  • Lime wedges

Optional Additions

  • 1 cup edamame beans
  • Pineapple chunks for a sweet twist
  • Sliced mushrooms
  • A handful of baby spinach
  • Vegan egg alternative scramble

Instructions

  1. Prepare the rice. If using freshly cooked rice, spread it on a baking sheet and refrigerate uncovered for 30 minutes, or freeze for 10 minutes, to dry it out. Break up any clumps with your fingers.
  2. Mix the teriyaki sauce. Whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and water. Whisk the cornstarch with 2 tablespoons of cold water in a separate small bowl and set aside.
  3. Crisp the tofu. Toss the pressed tofu cubes with 2 tablespoons of cornstarch and a pinch of salt until evenly coated. Heat 2 tablespoons of oil in a large non-stick skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 8–10 minutes, turning every 2 minutes, until golden and crisp. Remove and set aside.
  4. Thicken the sauce. Pour the teriyaki sauce into a small saucepan over medium heat. Bring to a simmer, add the cornstarch mixture, and stir for 1–2 minutes until the sauce is thick and glossy. Remove from the heat.
  5. Cook the vegetables. Return the pan to high heat and add the remaining 1 tablespoon of oil. Add the bell pepper, cabbage, and the white parts of the spring onions and stir-fry for 2–3 minutes until just tender. Add the garlic and ginger and cook for 30 seconds until fragrant. Stir in the peas, carrots, and corn.
  6. Fry the rice. Push the vegetables to the sides of the pan and add the cold rice to the center. Let it sit for 1 minute to develop color, then stir and toss for 3–4 minutes until the rice is hot and slightly toasted.
  7. Add the sauce. Pour about two thirds of the teriyaki sauce over the rice and toss until every grain is coated and glossy. Return the tofu to the pan and gently fold it in.
  8. Finish. Remove from heat. Stir in the sesame oil, sesame seeds, and green parts of the spring onions. Taste and add more sauce, soy sauce, or chili as desired.
  9. Serve. Divide among bowls and top with extra sesame seeds, spring onions, and a drizzle of the remaining teriyaki sauce. Serve with lime wedges and chili crisp.

Pro Tips for the Best Fried Rice

  • Use cold, day-old rice. Moist, fresh rice turns mushy. Cold rice has firmed up and fries beautifully.
  • Cook over high heat. High heat gives the rice a lightly toasted, slightly smoky flavor.
  • Do not overcrowd the pan. Cook in two batches if your pan is small so everything fries rather than steams.
  • Press and coat the tofu. Dry tofu with a cornstarch coating crisps up much better than damp tofu.
  • Add the sauce gradually. Too much sauce makes the rice wet. Start with two thirds and add more as needed.
  • Prep everything first. Fried rice cooks fast, so have all your ingredients chopped and ready.
  • Finish with toasted sesame oil off the heat. Its aroma fades when cooked for too long.

Why Teriyaki Fried Rice Works So Well

Teriyaki sauce is based on the balance of sweet, salty, and savory, with a glossy finish that clings to food. When it meets hot, dry rice, the sugar caramelizes lightly and the rice absorbs the flavor without becoming soggy. The result tastes bold and rounded while keeping its distinct grains.

The tofu delivers protein and a pleasantly chewy contrast, and the vegetables add color, sweetness, and texture. Together they create a complete meal in one pan, with about 20 grams of plant-based protein per serving, plus fiber and vitamins from the vegetables.

Using day-old rice is not just a convenience. As cooked rice cools, its starches undergo a process called retrogradation, which firms the grains and reduces stickiness. This is why leftover rice makes the best fried rice.

Flavor Variations

  • Pineapple Teriyaki Fried Rice: Add pineapple chunks and cashews for a sweet, tropical twist.
  • Spicy Gochujang Fried Rice: Stir gochujang into the sauce for a spicy-sweet Korean-inspired version.
  • Mushroom Teriyaki Fried Rice: Use shiitake or cremini mushrooms in place of tofu for an earthy, meaty alternative.
  • Cauliflower Rice Version: Swap the rice for cauliflower rice for a lighter, lower-carb meal.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~480 kcal20g66g6g15g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Cool quickly after cooking to keep rice safe.
  • Reheating: Reheat in a hot skillet or microwave until steaming hot throughout. Add a splash of water if dry.
  • Freezer: Freeze in portions for up to 2 months. Reheat directly from frozen in a pan.
  • Meal prep: Divide into containers with extra sauce on the side for easy lunches.

Frequently Asked Questions

Can I use freshly cooked rice?

Yes, but spread it on a baking sheet and let it cool and dry out in the fridge or freezer for 10–30 minutes first. Otherwise it may turn mushy.

What rice is best for fried rice?

Jasmine and long-grain white rice work best. Brown rice also works, with a chewier, nuttier result.

Can I make this gluten-free?

Use tamari or coconut aminos instead of soy sauce and check labels on other ingredients.

How do I make the tofu crispy?

Press it well, coat in cornstarch, and cook in a hot pan without crowding. Air frying at 400°F (200°C) for 12–15 minutes also works well.

Can I make this without oil?

Use a good non-stick pan and a splash of vegetable broth for stir-frying. The rice will be less toasted but still tasty.

How can I add more protein?

Add edamame, a vegan egg scramble, or extra tofu. Serve with a side of edamame or crispy chickpeas.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more quick and easy vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 17, 2022 by All Recipes Dinner 0

Crispy Tofu with Sesame Cucumber Salad and Wasabi Avocado Dressing — The Most Refreshing Plant-Based Bowl You Will Make All Week

Crispy Tofu with Sesame Cucumber Salad and Wasabi Avocado Dressing

Golden, crunchy tofu nuggets on a bed of cool, tangy sesame cucumber salad, finished with a creamy wasabi avocado dressing that adds a gentle kick. This Crispy Tofu with Sesame Cucumber Salad and Wasabi Avocado Dressing is a fresh, colorful bowl with contrasting textures in every bite: crisp, creamy, crunchy, and cool.

The tofu is pressed, tossed in cornstarch and a little seasoning, and baked or pan-fried until the outside turns crisp while the inside stays tender. A quick sesame cucumber salad, dressed with rice vinegar, toasted sesame oil, and soy sauce, adds a refreshing, slightly tangy contrast. The wasabi avocado dressing ties it all together, creamy from ripe avocado with a mild heat from wasabi and brightness from lime.

It’s a perfect lunch bowl, light dinner, or meal prep idea, and it comes together in about 35 minutes. Serve it over steamed rice, sushi rice, or quinoa for a satisfying meal, or enjoy it on its own as a protein-rich salad.

The dressing is also a versatile condiment. Spoon it over rice bowls, sushi bowls, roasted vegetables, or use it as a dip for crispy veggies.

This recipe is 100% vegan, dairy-free, and easily made gluten-free.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins20 mins35 mins4~380 kcal

Ingredients

For the Crispy Tofu

  • 1 block (400g) extra-firm tofu, pressed for 15 minutes
  • 3 tbsp cornstarch
  • 1 tbsp soy sauce or tamari
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp neutral oil (for baking or pan-frying)
  • 1 tbsp toasted sesame seeds

For the Sesame Cucumber Salad

  • 2 medium cucumbers (or 1 English cucumber), thinly sliced
  • 2 green onions, sliced
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 tsp toasted sesame seeds
  • ½ tsp chili flakes (optional)
  • ¼ tsp salt

For the Wasabi Avocado Dressing

  • 1 ripe avocado
  • 2–3 tbsp water (to thin)
  • 1 tbsp lime juice
  • 1–2 tsp wasabi paste (start with 1 tsp and adjust)
  • 1 small clove garlic
  • 1 tsp rice vinegar
  • ½ tsp maple syrup
  • ¼ tsp salt
  • 1 tbsp fresh cilantro (optional)

To Serve

  • Steamed rice, sushi rice, or quinoa
  • Shredded carrots
  • Edamame
  • Pickled ginger
  • Nori strips
  • Sesame seeds

Optional Additions

  • Sliced radishes
  • Mango cubes
  • Sriracha mayo drizzle
  • Crushed peanuts

Instructions

  1. Press the tofu. Wrap the block in a clean towel and press under a heavy pan for 15 minutes, then cut into bite-size cubes.
  2. Season the tofu. In a bowl toss the tofu cubes with soy sauce, garlic powder, ginger, salt, and pepper. Sprinkle with cornstarch and toss gently until evenly coated.
  3. Cook the tofu. For oven: Heat to 425°F (220°C), spread the tofu on a parchment-lined tray with the oil, and bake for 25–30 minutes, flipping halfway. For pan-frying: Heat the oil in a non-stick skillet over medium-high heat and fry for 8–10 minutes, turning until crisp on all sides. For air fryer: Cook at 400°F (200°C) for 12–15 minutes, shaking halfway.
  4. Make the cucumber salad. Whisk together the rice vinegar, soy sauce, sesame oil, maple syrup, and salt in a bowl. Add the cucumbers, green onions, chili flakes, and sesame seeds, and toss. Let sit for 10 minutes to marinate.
  5. Make the dressing. Blend the avocado, 2 tablespoons of water, lime juice, wasabi, garlic, vinegar, maple syrup, and salt until completely smooth. Add more water to thin, and more wasabi if you like extra heat.
  6. Assemble the bowls. Divide the rice among bowls, top with the cucumber salad and crispy tofu, and drizzle with the wasabi avocado dressing.
  7. Garnish and serve. Sprinkle with sesame seeds and nori strips and serve right away while the tofu is still crunchy.

Pro Tips for the Best Crispy Tofu Bowl

  • Press the tofu well. Dry tofu crisps up and soaks up flavor better.
  • Coat in cornstarch. It gives a light, crunchy crust without any batter.
  • Do not crowd the tray. Space between cubes lets them crisp instead of steam.
  • Add the cucumber dressing late. Dress the cucumbers about 10 minutes before serving so they stay crisp.
  • Start small with wasabi. The heat varies by brand, so add a little at a time.
  • Use a ripe avocado. It makes the dressing smooth and creamy.
  • Serve the tofu right away. It is crispiest fresh from the oven or pan.

Why This Bowl Is Good for You

Tofu is a complete plant protein and a good source of calcium and iron. Cucumbers are hydrating and low in calories, and avocado provides healthy monounsaturated fats, fiber, and potassium. Sesame seeds add more calcium and healthy fats.

Baking or air frying the tofu keeps the dish lighter than deep-fried versions. A serving provides about 18 grams of plant protein and 6 grams of fiber, which makes it a balanced, filling meal.

Flavor Variations

  • Spicy Sriracha Version: Toss the cooked tofu in sriracha and maple syrup.
  • Peanut Crunch Version: Add crushed peanuts and a drizzle of peanut sauce.
  • Sushi Bowl Style: Add shredded nori, pickled ginger, carrots, and edamame.
  • Mild Dressing: Skip the wasabi and add extra lime and a pinch of ginger.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~380 kcal18g28g6g22g

Storage

  • Refrigerator: Store the tofu, cucumber salad, and dressing in separate airtight containers for up to 3 days. The tofu will soften.
  • Reheating: Re-crisp the tofu in a 400°F (200°C) oven or air fryer for 5–8 minutes.
  • Dressing: Store with a layer of lime juice on top for up to 2 days, since avocado browns.
  • Make ahead: Press and cut the tofu a day ahead, and make the cucumber salad up to 2 hours before serving.

Frequently Asked Questions

How do I keep the tofu crispy?

Press it well, coat it in cornstarch, and serve it right away. Do not store it in the dressing.

Can I make it without wasabi?

Yes. Skip it or replace it with a little horseradish or Dijon mustard for a gentler version.

Can I make it gluten-free?

Use tamari instead of soy sauce and check that your wasabi paste is gluten-free.

Can I use firm tofu instead of extra-firm?

Yes, but press it longer. Extra-firm gives the crispiest result.

Can I make the dressing ahead?

It keeps for about 2 days in the fridge with a layer of lime juice on top. The color may darken slightly.

Can I serve it without rice?

Yes. Serve it as a salad over greens or with cold soba noodles.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more fresh vegan bowls and salads? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 10, 2022 by All Recipes Mains & Bowls 0

Vegan Creamy Coconut Curry Noodle Soup with Crispy Tofu, Bok Choy and Fresh Lime — The Most Cozy Plant-Based Soup You Will Make All Week

CREAMY COCONUT CURRY NOODLE SOUP

Rich, fragrant, and silky with coconut milk, this Vegan Creamy Coconut Curry Noodle Soup is a one-pot bowl of comfort inspired by Thai and Southeast Asian noodle soups. Slurpy rice noodles, tender bok choy, and crispy tofu float in a golden broth flavored with red curry paste, ginger, garlic, lemongrass, and lime, and it is ready in about 30 minutes.

The broth is the heart of this soup. Red curry paste is sautéed with garlic and ginger to wake up its flavor, then simmered with vegetable broth and full-fat coconut milk until it turns creamy and aromatic. A splash of soy sauce adds saltiness, a little maple syrup balances the heat, and fresh lime juice at the end gives it a bright, tangy finish.

Crispy pan-fried tofu adds protein and texture, while mushrooms bring umami and bok choy adds a fresh crunch. Topped with cilantro, green onions, chili oil, and a squeeze of lime, every spoonful is creamy, spicy, savory, and fresh.

It is perfect for cold evenings, a restaurant-style meal at home, or batch cooking, since the broth tastes even better the next day. The spice level is easy to adjust, so it works for the whole family.

This recipe is 100% vegan, dairy-free, and easily made gluten-free.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins20 mins30 mins4~460 kcal

Ingredients

For the Crispy Tofu

  • 200g extra-firm tofu, pressed and cubed
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce or tamari
  • 1 tbsp neutral oil

For the Curry Broth

  • 1 tbsp coconut or neutral oil
  • 3 tbsp Thai red curry paste (check that it is vegan)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, bruised (or 1 tsp lemongrass paste)
  • 3 cups (720ml) vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 200g cremini or shiitake mushrooms, sliced
  • 1 tbsp soy sauce or tamari
  • 1 tbsp maple syrup or brown sugar
  • 1 tsp ground turmeric
  • 1 tbsp lime juice

For the Noodles and Vegetables

  • 200g rice noodles (vermicelli or flat)
  • 3 heads baby bok choy, halved or quartered
  • 1 medium carrot, thinly sliced or julienned
  • 2 green onions, sliced
  • Handful of fresh cilantro

To Serve

  • Lime wedges
  • Chili oil or sriracha
  • Fresh Thai basil
  • Bean sprouts
  • Crushed peanuts

Optional Additions

  • Baby corn
  • Snow peas
  • Edamame
  • Fresh red chili slices

Instructions

  1. Crisp the tofu. Toss the cubed tofu with cornstarch and soy sauce. Heat the oil in a non-stick skillet over medium-high heat and fry for 8–10 minutes, turning until golden and crisp on all sides. Set aside.
  2. Cook the noodles. Cook the rice noodles according to the package directions, drain, and rinse briefly under cool water. Divide them among serving bowls.
  3. Build the base. In a large pot, heat the oil over medium heat. Add the curry paste, garlic, ginger, and lemongrass and stir for 1–2 minutes until fragrant and slightly darkened.
  4. Make the broth. Pour in the vegetable broth and coconut milk, and stir in the turmeric, soy sauce, and maple syrup. Bring to a gentle simmer, add the mushrooms and carrot, and cook for 8–10 minutes.
  5. Add the greens. Add the bok choy and simmer for 2–3 minutes until just tender and bright green. Remove the lemongrass stalk, stir in the lime juice, and taste for salt, sweetness, and heat.
  6. Assemble. Ladle the hot broth and vegetables over the noodles in each bowl.
  7. Top and serve. Add the crispy tofu, green onions, cilantro, and a drizzle of chili oil. Serve immediately with lime wedges.

Pro Tips for the Best Coconut Curry Noodle Soup

  • Fry the curry paste first. Cooking it in oil unlocks its flavor and makes the broth richer.
  • Use full-fat coconut milk. It gives the creamiest, most luxurious broth.
  • Cook the noodles separately. This keeps the broth clear and stops the noodles from turning mushy.
  • Add the lime juice at the end. Heat dulls its brightness.
  • Do not boil hard. A gentle simmer keeps the coconut milk from splitting.
  • Fry the tofu until crisp. Add it on top so it stays crunchy.
  • Balance the flavors. Taste for salt, sweet, sour, and heat, and adjust a little at a time.

Why This Soup Is Good for You

Coconut milk provides a creamy base without dairy, and curry paste contributes ginger, garlic, and chili, which are flavorful, aromatic ingredients. Turmeric adds color and curcumin, a compound studied for its antioxidant properties.

Tofu supplies plant protein and calcium, and mushrooms, bok choy, and carrots add vitamins A, C, and K along with fiber. A serving provides about 15 grams of plant protein, making this soup a satisfying and balanced meal.

Flavor Variations

  • Spicy Version: Add extra curry paste, fresh chilies, and a spoonful of chili oil.
  • Yellow Curry Version: Replace the red curry paste with yellow curry paste for a milder, sweeter flavor.
  • Peanut Curry Noodle Soup: Whisk 2 tablespoons of peanut butter into the broth for a nutty twist.
  • Veggie-Loaded Version: Add broccoli, snow peas, baby corn, and zucchini.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~460 kcal15g52g5g22g

Storage

  • Refrigerator: Store the broth and noodles separately in airtight containers for up to 4 days.
  • Reheating: Warm the broth gently on the stove and pour it over fresh or briefly rinsed noodles.
  • Freezer: Freeze the broth (without noodles and tofu) for up to 3 months. Thaw overnight and reheat gently.
  • Make ahead: Make the broth up to 2 days ahead and cook the noodles and tofu just before serving.

Frequently Asked Questions

Can I make it less spicy?

Yes. Use 1–2 tablespoons of curry paste and add more coconut milk, or use a mild yellow curry paste.

Is Thai red curry paste vegan?

Many brands contain shrimp paste. Check the label and choose a vegan brand.

Can I use other noodles?

Yes. Rice noodles, udon, ramen, or soba all work well.

Can I make it gluten-free?

Use rice noodles, tamari instead of soy sauce, and check that your curry paste is gluten-free.

Can I use light coconut milk?

Yes, but the broth will be thinner and less creamy.

Why did my coconut milk split?

It was boiled too hard. Keep it at a gentle simmer once the coconut milk goes in.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more cozy vegan soups? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 6, 2022 by All Recipes Dinner 0

Vegan Bibimbap with Crispy Tofu, Sautéed Vegetables and Spicy Gochujang Sauce — The Most Colorful Plant-Based Bowl You Will Make All Week

Vegan Bibimbap

Warm rice topped with colorful sautéed vegetables, crispy tofu, and a spicy-sweet gochujang sauce, this Vegan Bibimbap is a beautiful Korean-inspired bowl that is as fun to make as it is to eat. Each topping is seasoned separately so you get a mix of flavors and textures, and everything is stirred together right before the first bite.

Bibimbap means “mixed rice,” and the magic is in the balance. Spinach, carrots, zucchini, shiitake mushrooms, and bean sprouts are each quickly sautéed with garlic and a touch of sesame oil, while the tofu is pan-fried until golden and crunchy. A spoonful of gochujang sauce, made with Korean chili paste, soy sauce, maple syrup, rice vinegar, and sesame oil, ties everything together with a sweet, savory, and spicy kick.

The recipe looks like a lot of steps, but each vegetable takes only a couple of minutes, and you can prep the toppings ahead. It is a perfect way to use up leftover rice and vegetables, and it is easy to adapt to whatever you have in the fridge.

Serve it in a hot stone bowl for crispy rice at the bottom, or simply in regular bowls. Either way, it is a healthy, filling dinner that feels special.

This recipe is 100% vegan, dairy-free, egg-free, and easily made gluten-free.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
25 mins20 mins45 mins4~520 kcal

Ingredients

For the Rice

  • 2 cups (400g) short-grain or sushi rice, rinsed
  • 2½ cups (600ml) water

For the Crispy Tofu

  • 1 block (400g) extra-firm tofu, pressed and cut into small cubes
  • 2 tbsp cornstarch
  • 1 tbsp soy sauce or tamari
  • 2 tbsp neutral oil

For the Vegetables

  • 5 cups (150g) fresh spinach
  • 2 medium carrots, julienned
  • 1 medium zucchini, julienned
  • 150g shiitake mushrooms, sliced
  • 2 cups (about 150g) bean sprouts
  • 1 tbsp neutral oil for sautéing, divided
  • 4 cloves garlic, minced, divided
  • 2 tbsp soy sauce or tamari, divided
  • 1½ tbsp toasted sesame oil, divided
  • 2 tsp toasted sesame seeds, divided
  • Pinch of salt

For the Gochujang Sauce

  • 3 tbsp gochujang (check that it is vegan)
  • 1 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 clove garlic, grated
  • 1–2 tbsp water (to thin)

To Serve

  • 2 green onions, sliced
  • Toasted sesame seeds
  • Kimchi (check that it is vegan)
  • Nori strips
  • Extra gochujang sauce

Optional Additions

  • Sliced cucumber
  • Pickled radish
  • Avocado slices
  • Sautéed bell pepper

Instructions

  1. Cook the rice. Simmer the rinsed rice with the water, covered, over low heat for 15–18 minutes until tender, or use a rice cooker. Keep warm.
  2. Make the sauce. Whisk together the gochujang, soy sauce, sesame oil, maple syrup, rice vinegar, garlic, and water until smooth. Adjust the sweetness and heat to taste.
  3. Crisp the tofu. Toss the tofu with soy sauce and cornstarch. Heat the oil in a non-stick skillet over medium-high heat and fry for 8–10 minutes, turning, until golden and crisp. Set aside.
  4. Cook the vegetables one by one. In the same pan, heat a little oil over medium heat. Cook each vegetable separately for 1–3 minutes, seasoning each with a pinch of salt, a little garlic, a splash of soy sauce, and a few drops of sesame oil: first the carrots, then the zucchini, then the mushrooms, then the bean sprouts. Wilt the spinach last for 1 minute. Keep each vegetable in its own pile on a plate.
  5. Season the spinach and sprouts. Toss the spinach and bean sprouts with a little sesame oil and sesame seeds.
  6. Assemble. Divide the warm rice among four bowls. Arrange the tofu and vegetables in neat sections on top.
  7. Top. Add a generous spoonful of gochujang sauce in the center, then sprinkle with green onions and sesame seeds.
  8. Mix and eat. Stir everything together thoroughly before eating so every bite has rice, vegetables, tofu, and sauce.

Pro Tips for the Best Bibimbap

  • Cook each vegetable separately. This keeps their colors and flavors distinct.
  • Do not overcook. The vegetables should stay slightly crisp.
  • Use short-grain rice. It is sticky and holds the toppings well.
  • For crispy rice, use a hot pan. Press the rice into an oiled cast-iron or stone bowl and cook it for 3–4 minutes before adding the toppings.
  • Press the tofu well. Dry tofu fries up crisp and holds its texture.
  • Taste the sauce. Gochujang brands vary in heat and sweetness, so adjust before serving.
  • Prep ahead. Vegetables and sauce can be made a day ahead for easy assembly.

Why Bibimbap Is a Balanced Meal

Bibimbap packs in a rainbow of vegetables, which provides a broad range of vitamins, minerals, and antioxidants. Spinach adds iron and vitamin K, carrots add beta-carotene, mushrooms bring B vitamins, and bean sprouts add vitamin C and crunch.

Tofu adds plant protein and calcium, and rice provides energy-giving carbohydrates. A serving provides about 20 grams of protein and 7 grams of fiber, making it a complete and satisfying meal.

Flavor Variations

  • Spicy Kimchi Bibimbap: Add vegan kimchi and a splash of kimchi juice to the sauce.
  • Mushroom Bibimbap: Use only mushrooms, such as shiitake, oyster, and king oyster.
  • Dolsot Style: Serve in a hot stone bowl or cast iron skillet with crispy rice at the bottom.
  • Brown Rice Bowl: Use brown rice for extra fiber and a nuttier flavor.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~520 kcal20g78g7g14g

Storage

  • Refrigerator: Store the rice, tofu, vegetables, and sauce in separate airtight containers for up to 4 days.
  • Reheating: Warm the rice and tofu in the microwave or a pan, and serve the vegetables cold or at room temperature.
  • Sauce: Keeps for up to 2 weeks in the fridge.
  • Make ahead: Prep all the toppings and sauce a day ahead, then assemble just before serving.

Frequently Asked Questions

Is gochujang vegan?

Most gochujang is vegan, but a few brands contain animal ingredients. Always check the label.

Can I make it gluten-free?

Use tamari and a gluten-free gochujang, since some contain wheat.

Can I use other vegetables?

Yes. Cucumber, radish, bell pepper, and kale all work well.

Can I use brown rice?

Yes. Brown rice takes longer to cook but gives a nuttier flavor and more fiber.

How do I make the rice crispy?

Press the cooked rice into a hot, oiled cast-iron skillet or stone bowl and cook without stirring for 3–4 minutes.

Can I make it less spicy?

Use less gochujang or replace part of it with miso and a little maple syrup.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more colorful vegan bowls? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 3, 2022 by All Recipes Mains & Bowls 0