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.

Ingredients

• 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

Directions

• 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.

Ingredients

• 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

Directions

• 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.

Ingredients

• 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

Directions

• 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.

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.

Ingredients

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

Instructions

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.

Notes

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.

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

Ingredients

• 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

Method

• 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.

Ingredients

• 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)

Method

• 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.

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.

Ingredients

• 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

SESAME DRESSING

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

Method

• 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.