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.
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.
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.
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.
TO SOAK AND GRIND
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.
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.
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.
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.