Baked Tofu Bites

With a marinade that’s sweet, salty, and smoky, this tofu will become your next go-to vegan protein source. Toss the baked tofu onto salads, stuff in sandwiches, or just eat as-is with your favorite dipping sauces.


  • 1 package extra firm tofu
  • ¼ cup soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons ketchup
  • 1 tablespoon vinegar
  • 1 dash hot sauce
  • 1 tablespoon sesame seeds
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 teaspoon liquid smoke flavoring


  • Step 1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
  • Step 2. Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
  • Step 3.In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
  • Step 4. Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.
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Spicy Vegan Potato Curry


  • 4 potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 2 teaspoons salt
  • 1 can diced tomatoes
  • 1 can garbanzo beans (chickpeas), rinsed and drained
  • 1 can peas, drained
  • 1 can coconut milk


  • Step 1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Step 2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
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Vegan Red Lentil Soup


  • 1 tablespoon peanut oil
  • 1 small onion, chopped
  • 1 tablespoon minced fresh ginger root
  • 1 clove garlic, chopped
  • 1 pinch fenugreek seeds
  • 1 cup dry red lentils
  • 1 cup butternut squash – peeled, seeded, and cubed
  • ⅓ cup finely chopped fresh cilantro
  • 2 cups water
  • ½ (14 ounce) can coconut milk
  • 2 tablespoons tomato paste
  • 1 teaspoon curry powder
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • salt and pepper to taste



  • Step 1. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
  • Step 2. Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.

Vegan Red Lentil Soup

Vegan Fruit Salad With Cashew Cream

You can also make the same fruit salad with regular cream. so enjoy this sweet, delicious dessert of a fruit salad. You can also have it during Navratri fasts or during other religious fasting days.


Fruits Required

  • ▢1 cup chopped pineapple, fresh or canned
  • ▢1 cup peeled, cored and chopped apple
  • ▢1 cup chopped banana
  • ▢1 cup chopped musk melon
  • ▢1 cup chopped chickoo 
  • ▢1 cup chopped papaya

For The Cashew Cream

  • ▢¾ cup cashews (Kaju)
  • ▢½ teaspoon vanilla powder or 1 teaspoon vanilla extract
  • ▢sugar as required
  • ▢chilled water


Preparing The Cashew Cream

  • In a bowl take the cashews. rinse them well.
  • Now add water to the bowl till it just about covers the cashews.
  • Cover with a lid and keep in the fridge for 5-6 hours.
  • Drain the water from the cashews. add the soaked cashews in a blender.
  • Pour cold water in the blender again just about covering the cashews completely.
  • Add some sugar and vanilla.
  • Blend till smooth and creamy.
  • Remove in a bowl and keep in the fridge.
  • The cashew milk stays good for 3 days in the refrigerator.
  • Use when required.

Making Vegan Fruit Salad

  • Mix all the fruits in a large bowl.
  • Now either you can add the whole cashew cream that we made or
  • Layer it in individual serving glasses or bowls as I have done.
  • Add a layer of fruits.
  • Then a layer of cashew cream. add 3-5 layers like this.
  • And then top up with some sliced pistachios or dry fruits of your choice.
  • Enjoy a healthy and wholesome fruit dessert.


Few tips for vegan fruit salad

  • To make a thin cashew cream, just add more water and to make a thick one, add less water.
  • Instead of sugar, you can add honey too in the cashew cream.
  • Use fruits that are available in season.
  • Instead of cashew cream, you can also make this fruit salad with diary cream. Add sugar and vanilla extract to the cream and then whip it up. Add this to the fruits.

vegan fruit salad with cashew cream, how to make vegan fruit cream | Fruit  cream, Cashew cream, Sweets recipes

Banana Cake (Eggless, Vegan, Whole Wheat)


  • ▢4 bananas (medium to large ripe or overripe) – 300 grams
  • ▢1.5 cups whole wheat flour or 180 grams whole wheat flour
  • ▢1 teaspoon baking powder
  • ▢½ teaspoon baking soda
  • ▢1 pinch salt
  • ▢½ cup regular sugar or organic unrefined cane sugar or 100 grams sugar
  • ▢⅔ cup any neutral flavored oil (I used sunflower oil)
  • ▢1 teaspoon vanilla extract
  • ▢10 halved walnuts – chopped or any dry fruits of your choice (optional)



  • Preheat your oven at 180 degrees Celsius. If using a regular oven, heat both the top and bottom elements. For a microwave convection oven, just preheat the oven.

Making Cake Batter

  • Peel and chop the bananas. Add them to a bowl and mash them with a fork. You can also use a blender to mash the bananas.
  • Add sugar, oil and vanilla extract.
  • Mix thoroughly so that the oil mixes evenly with the banana puree and the sugar dissolves.
  • Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl. You can also sieve these separately and then add them to the wet ingredients.
  • Fold the dry ingredients into the wet ingredients very well.
  • Add the chopped walnuts and fold again. Apart from walnuts, you can also add raisins, pistachios or any nuts and dry fruits of your choice.
  • Pour the batter in a greased or lined loaf pan or round cake pan

Baking Banana Cake

  • Gently tap and shake the pan. Place the pan in the center rack if using a regular oven or otg.
  • Bake in the preheated oven at 180 degrees Celsius for 45 to 50 mins or until a wooden skewer or tooth pick inserted in the cake comes out clean. 
  • If the top of the cake starts browning then cover the top with an aluminum foil or parchment paper while baking.
  • When warm or cooled, gently remove the cake from the pan. Slice and serve banana cake as is with tea or coffee.
Whole Wheat Banana Bread | Sally's Baking Addiction

Savory lentil ( Yellow dal) Pancakes

his is a perfect little breakfast that comes together in no time with a little bit of planning to soak the lentils overnight. The idea for this pancake is made with a moong ( yellow dal) batter filled with veggies, mung sprouts and meat. My version is a South Indian inspired veggie Adai if you may call that. Its vegan and gluten free and is very filling.



3/4 cup split yellow moong dal
1/4 cup water to grind


1 teaspoon minced ginger
1/4 cup onions, finely chopped
1 tomato, deseeded and finely chopped
2 sprigs spring onions, finely chopped
1/4 cup spinach, finely chopped
1 green chilli finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon salt


Wash and soak the moong dal overnight. Drain the water from the dal and add quarter cup of water and grind the dal to a smooth paste. Do not add too much water while grinding. The veggies when added later will leave out little water. So add very little water to grind. The dal should be ground to a smooth paste.

Prep the veggies. You can add any veggies of your choice. Cabbage, grated carrots etc.. also can be added to the batter and it works well. Add it to the batter along with salt and cumin seeds. Mix well.

Heat a griddle until hot. Let the griddle be on medium heat. High heat will burn the pancakes. Spoon out couple of tablespoon of batter on the griddle and sprinkle the pancake with sesame seeds and oil. Cover the griddle with a pan and let it cook for a minute. Turn the pancakes and cook for a minute more.

Serve hot!

Moong Dal Chilla (Cheela Recipe) | Cook Click N Devour!!!

Mushroom bhaji

The perfect midweek vegan dinner, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric. Serve with warm, fluffy naans for mopping all those juices up


  • vegetable oil 1 tbsp
  • chestnut mushrooms 500g, quartered
  • onion 1, finely chopped
  • garlic 3 cloves, crushed
  • ginger a thumb-size piece, finely grated
  • coriander a small bunch, stalks finely chopped, leaves roughly chopped
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • ground turmeric 1 tsp
  • tomato purée 2 tbsp
  • lemon ½, juiced
  • cooked basmati rice to serve
  • naans to serve


  • STEP 1. Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelize. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
  • STEP 2. Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves. Serve with basmati rice and naans.
Mushroom Bhaji - Little Sunny Kitchen

Brussels sprouts with kale, bacon and chestnuts


  • young Brussels sprouts 250g, trimmed
  • smoked bacon lardons 100g
  • vegetable oil
  • red wine vinegar 1 tbsp
  • butter 25g
  • young curly kale 200g, tough stalks discarded and leaves roughly shredded
  • cooked chestnuts 100g, roughly broken (vacuum can or pack)


  • STEP 1. Cook the sprouts in boiling water for 3-4 minutes until just tender. It is essential they do not overcook. Drain in a colander then cool rapidly under the cold tap and drain again. Cut them in half lengthwise.
  • STEP 2. Put the lardons in a large, shallow frying pan with a tiny dribble of vegetable oil to get them started and cook over a medium heat until the fat runs and the bacon browns. De-glaze the lardons with a generous splash of red wine vinegar, making sure to stand away from the steam it will give off.
  • STEP 3. Turn up the heat and throw in the sprouts with the butter allowing them to color quickly. Throw in the kale with any remaining water that clings to the leaves after draining, adding an occasional tablespoon or two more as it evaporates. Fry hard for 3-4 minutes until the kale softens. Keep the vegetables and lardons on the move, but if the kale burns a little it is no matter as this is tasty. Add the chestnuts for the last minute of cooking time with some sea salt and a heavy aerial bombardment of black pepper. Don’t overcook the vegetables and kill their vibrant color. Excellent served with duck and a cold glass of cider.
Brussels Sprouts with Kale and Bacon Recipe - olivemagazine

Crunchy veg and smoked tofu salad with sesame dressing

Try our vibrant salad recipe with crispy golden tofu and crunchy vegetables. This easy dish is vegan-friendly, high in protein and low in calories.


  • Carrots 2, peeled and shredded
  • Chinese cabbage or Chinese leaf 150g chunk, shredded
  • cucumber 8cm piece, halved, deseeded and shredded
  • radishes 5, sliced
  • spring onions 4, shredded
  • rice vinegar 1 tbsp
  • smoked tofu 200g block, cut into cubes
  • sesame oil for frying
  • baby spinach 2 handfuls, shredded
  • black sesame seeds 1 tbsp


  • tahini 2 tbsp
  • mirin 1 tbsp
  • light soy sauce 1 tbsp
  • rice vinegar 1 tbsp
  • sesame oil 1 tsp


  • STEP 1. Put the carrots, cabbage, cucumber, radishes and spring onions in a bowl. Add the rice vinegar and a pinch of salt. Toss together and leave for 10 minutes.
  • STEP 2. Whisk the dressing ingredients together with 2-3 tbsp water to make a thin dressing.
  • STEP 3. Fry the tofu in a splash of sesame oil until crisp and light golden.
  • STEP 4. Add the spinach to the veg, toss everything together with 1/2 the dressing then divide between 2 plates and top with the tofu, sesame seeds and the rest of the dressing.

Vegan Avocado Muffin

Packed with the flavor of avocados, its a ideal for breakfast or lunch treats. Just a hint of sweetness, these muffins are packed goodness of veggies, good fats, delicious taste. In one line, “ if you will be able to make these muffins at home, today! and I guarantee you will love them. These petite are vegan avocado muffins so special because they are- vegan(!), made with easy to find ingredients and ready in no time


  • 1 green onion (scallion, small chopped, 3-4 tbsp when chopped)
  • 1 avocado (large avocado, about 1/2 cup when pureed)
  • 1/2 cup orange juice (fresh squeezed preferred, use unsweetened if using bottled/canned)
  • 1/2 serrano pepper (very small diced)
  • 3/4 cup all-purpose Flour
  • 1/2 tea spoon baking powder
  • 1/4 tea spoon baking soda
  • 1/2 tea spoon Salt
  • 1 table spoon sugar
  • 1/4 tea spoon black pepper
  • 3 table spoon olive oil


  • Preheat oven at 375 degrees F.(190 degrees C). Coat petite cup cake (1 tbsp per muffin) tray with cooking/baking oil spray and set aside.
  • Sift all-purpose flour with baking powder, baking soda in a medium wide bowl. Se aside.
  • Take all wet ingredients in a blender jar or chopper jar i.e. – oil, orange juice with salt, sugar, and ¼ tsp black pepper.
  • Puree with avocado, it yields 1 cup liquid. Fold in chopped scallion and serrano peppers (if using).
  • Add avocado-scallion mix to bowl with dry flour and fold gently using no more than 7-9 strokes. Batter will be slightly lumpy.
  • Spoon the batter into prepared petite muffin tins. Bake in preheated oven 20-22 minutes, until tops are golden and toothpick inserted comes out clean.
  • Let muffin cool in pan for 1-2 minutes, then remove and transfer to wire rack to cool completely.