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Vegetarian Ramen Bowl with Spicy Brussels Sprouts
Prep time 10 mins Cook time 35 mins Total time 45 mins Serves: 2

½ pound Brussels sprouts
2 to 3 teaspoons sambal oelek (see note)
1 tablespoon olive oil
½ cup diced red onion
2 cloves garlic
1 tablespoon minced ginger
2 tablespoons yellow miso
2 tablespoon soy sauce
2 cups vegetable broth
2 cups water
4 ounces ramen noodles (not instant)
2 eggs
Scallions, for topping
Sesame seeds, for topping

Preheat oven to 400˚ F. Quarter Brussels Sprouts and toss with sambal oelek. Roast until the Brussels sprouts are tender and browning, 20 to 25 minutes.
In a stock pot, heat olive oil over medium heat. Add in onion and cook for 3 to 4 minutes, just to soften. Stir in the garlic, ginger, miso, and soy sauce. Add in the water, bring to a boil, reduce to a simmer, and cook for 15 minutes. Pass through a sieve, discarding the onion mixture. Return ginger broth to the pan and add in the broth. Bring to a boil, reduce to a simmer, and add the noodles. Cook until the noodles are tender, 7 to 8 minutes. Remove from heat.
In a small pan, add water, enough so you know will cover the eggs. Add the eggs and cook for 7 minutes then remove the eggs and transfer to an ice bath.
Assemble the ramen by dividing the noodles into 2 bowls and adding half the Brussels sprouts to each bowl. Add in the eggs and top with diced scallions and toasted sesame seeds.

Variations for the Vegetarian Ramen
Given I don’t do a lot of tofu and mushrooms, this version of vegetarian ramen is about as close as I get to a comforting bowl of ramen. Of course, these roasted Brussels sprouts are delicious on their own!

Tofu: This ramen is missing a pretty key ingredient in traditional vegetarian ramen. Try frying the tofu before getting ready to serve if you want the addition.

Ramen: This is where you really need to pay attention. This recipe is not for those instant noodles. Make sure you’re buying fresh noodles or dried ramen noodles (like these).

Sambal Oelek: If you can’t find sambal oelek, I recommend using Sriracha.

Vegan Chicken Pot Pie
15 min Prep Time 45 min Cook Time 1 hr Total Time Serves 6

Ingredients

2 tablespoons olive oil, divided
10 ounces cremini or button mushrooms, stemmed, cleaned and sliced
1 medium onion, diced
2 cups diced carrots (about 3 medium carrots)
1 1/2 cups diced celery (about 2 stalks)
3 garlic cloves, minced
1 (8 ounce) package seitan, finely diced
1 cup dry white wine
1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried)
1 tablespoon fresh thyme (or 1 teaspoon dried)
1/2 cup whole wheat flour (all-purpose works too)
2 cups vegetable broth
1 cup unsweetened soy or almond milk
2 tablespoons nutritional yeast flakes (use more if you'd like)
1 tablespoon soy sauce
1/2 teaspoon liquid smoke
1 cup frozen peas, thawed
salt and pepper to taste
1 vegan pie crust of choice (you can use store bought pie crust, or vegan puff pastry)

Instructions

*Coat the bottom of a large pot with 1 tablespoon of oil and place over medium heat. Add mushrooms in an even layer and cook for about 5 minutes, until browned on bottoms. Flip and cook 5 minutes more. Remove from the pot and transfer to a plate.
*Add remaining oil to the pot, along with onion, carrot, celery and garlic. Cook for about 10 minutes, flipping occasionally with a spatula, just until the veggies begin to soften and onions become translucent. Return mushrooms to the pot and add seitan, along with any juice in the package.
*Add wine, rosemary and thyme to the pot and bring to a simmer. Allow to cook for about 10 minutes, until most of the liquid has cooked off.
*Add flour, a bit at a time, stirring frequently to form a thick paste that coats the veggies. Add broth, milk, nutritional yeast, soy sauce and liquid smoke. Raise heat and bring to a simmer. Lower heat and allow to cook at a low simmer for about 10 minutes, stirring occasionally, until veggies are tender. Stir in peas. Taste test and season with salt and pepper to taste. Adjust any other seasonings as desired.
*Preheat oven to 375°. Gather a 9 x 9-inch casserole dish. Use a rolling pin to roll pie crust or puff pastry so that it's large enough to fully cover the top of the dish. (This may not be necessary if using premade puff pastry.)
*Transfer the vegetable stew into the dish, then drape crust overtop, trimming any low hanging edges. Cut a few slits in the dough.
*Bake until crust is golden brown and the filling is bubbly, about 30-35 minutes if using a puff pastry crust, 40-45 minutes for pie crust or olive oil crust.
*Remove from oven and allow to sit for about 5 minutes before serving.

Beyond Sausage Stuffing Stuffed Mushrooms
Serves 4-6 Prep Time 15 min Cook Time 40 min

Ingredients

¼ cup olive oil, divided.
1 Shallot, thinly sliced
1 Carrot, diced
1 Stalk celery, diced
12-16 medium/large cremini mushrooms
½ tsp salt, divided
2 Beyond Hot Italian Sausage
½ tsp thyme
1 tsp rosemary
¼ tsp red pepper flakes
3 cloves garlic, minced
2.5 cups stale french or sourdough bread torn into ½ inch pieces
¼ cup dried cranberries
1 cup broth
Parsley to garnish

Instructions

1. Prepare your vegetables by slicing the shallots, dicing the carrots and celery, and mincing the garlic. To prepare the mushrooms, remove the stems and dice them into ¼ inch pieces. Set the mushroom caps aside. Prepare the bread by slicing or tearing it into ½ inch pieces. If you do not have stale bread, toast the bread pieces in the oven for 5 minutes until the bread is crusty but has not browned.

2. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place the mushrooms on the parchment paper and drizzle with 2 tbsp olive oil. Season with ¼ tsp salt and cracked pepper.

3. To prepare the filling, heat 2 Tbsp olive oil in a large skillet over medium heat. Add the shallots, carrots, celery, mushroom stems, and ¼ tsp salt. Let cook for 5-6 minutes or until the vegetables begin to soften. Add the 2 beyond sausages, thyme, rosemary, red pepper flakes, and minced garlic. Use a wooden spoon to break up the sausage into crumbles. Let cook for an additional 5-6 minutes until the herbs are fragrant and the sausage begins to brown. Lastly, turn the heat to low and add the bread, dried cranberries, and broth and stir for 2-3 minutes until the bread has absorbed all the liquid. The filling is fully cooked at this point so taste and adjust seasonings as desired.

4. Spoon 2-3 tablespoons of filling into each mushroom cap. The stuffing should fill the mushroom and create a generous mound overtop. Don’t be afraid to really smash it in there! Cook for 20-25 minutes until the mushrooms are cooked through and the filling is golden brown. Garnish with fresh parsley.

Spicy Corn Cakes with Black Bean Salsa
PREP TIME: 15 m COOK TIME: 10 m TOTAL TIME: 25 m SERVINGS: 6

INGREDIENTS

1 CUP all-purpose flour
½ CUP cornmeal
½ TEASPOON baking powder
½ TEASPOON ground cumin
1 TEASPOON salt
1 TEASPOON freshly ground black pepper
½ TEASPOON cayenne pepper
½ TEASPOON paprika
1½ CUPS fresh corn kernels about 3 large ears
1 Jalapeño pepper minced
3 scallions chopped
¾ CUP whole milk
½ CUP canola or vegetable oil

BLACK BEAN SALSA:
1 15-ounce can black beans drained and rinsed
1 red bell pepper diced
½ red onion chopped
2 Roma tomatoes diced
PINCH cayenne pepper
2 TABLESPOONS fresh cilantro chopped
1 lime juiced
Salt and freshly ground black pepper
Sour cream optional

INSTRUCTIONS

Make the black bean salsa by mixing together the black beans, red pepper, red onion, tomatoes, cayenne pepper and cilantro. Add lime juice and season to taste with salt and freshly ground black pepper. Chill until ready to serve.
In a large bowl, combine the flour, cornmeal, baking powder, cumin, salt, black pepper, cayenne pepper and paprika. Add the corn kernels, Jalapeño pepper, scallions and milk. Stir until combined. The batter will be thick.
Heat the oil in a 12-inch straight-sided sauté pan over medium heat. Drop a small amount of batter into the pan. If the batter bubbles up, the oil is ready. Drop ¼ cup portions of batter into the oil. Cook for 3 to 4 minutes on each side until lightly browned. Transfer to a plate lined with paper towel. Hold the corn cakes in a 200°F oven to keep warm. Repeat with the remaining batter.
Serve warm with black bean salsa and sour cream on top.

Vegetable Balti
Prep Time10 mins Cook Time55 mins Total Time1 hr 5 mins Servings: 4

Ingredients

For the spice mix:
3/4 teaspoon coriander seeds or use ground coriander
1/2 teaspoon nigella seeds or use 1 teaspoon dried onion flakes
1/4 teaspoon cumin seeds or use ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon fenugreek leaves or 1/8 teaspoon fenugreek seeds
1/8 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne

For the curry:
2 teaspoons oil
1 cup (160 g) thinly sliced red onions
4 cloves garlic minced
1/2-inch (4 g) ginger minced
1 red bell pepper sliced or use a mix of red and green
1 cup (100 g) cauliflower florets
1 cup (140 g) cubed sweet potato or butternut squash
1 cup (96 g) sliced mushrooms
2 tomatoes chopped small
8-ounce (226.8 g) tomato puree canned also called tomato sauce depending on the brand. Use unseasoned
1 cup (250 ml) water
3/4 teaspoon salt

Instructions
Grind the spices in a spice grinder and set aside.
In a baking dish, add the oil, onion, garlic, and ginger and the spice mix and mix well, and spread it around.
Bake at 400 degrees Fahrenheit (205 c) for 9-11 minutes or until the onion is translucent.
Then add in the veggies, tomatoes, tomato puree, salt, and water and mix well.
Then put the dish back in the oven to bake for 35-45 minutes.
Cover the dish after the first 20 minutes so that the edges don't burn too much. Check if the cauliflower and sweet potato are cooked to preference. Otherwise, bake a little bit longer.
Remove from the oven. Garnish with cilantro and lime juice and serve with Roth flatbread, naan or rice
To make this on stovetop: Heat oil over medium heat in a large skillet. Combine onion garlic ginger and spices and cook until golden. Add tomatoes and cook for a few mins until tender, add the purée, salt, veggies and 1/4 cup water. Cover and cook until veggies are tender (14-17 mins). Stir occasionally. Taste and adjust flavor. Add more water or some creamy milk to adjust consistent if needed, bring to a boil then take off heat.

Notes
To make this creamy, you can use 1 cup of full fat coconut milk instead of water.
You can also add in protein like cubed tofu or chickpeas.

Vegetable Hummus Wrap
Prep time 5 mins Total time 5 mins

Ingredients

Spinach Wrap (or wrap of your choice)
Hummus (any flavor will do)
Cucumber, diced
Red pepper, diced
Shredded Carrots
Tomato, diced
Lettuce, shredded

Instructions

Spread hummus evenly on the wrap. Add vegetables and roll.

Notes
You can purchase a bag of lettuce, shredded carrots, 1 cucumber, 1 container of cherry tomatoes, 1 red pepper, and 1 container of hummus and can make 5 wraps out of it with left over carrots, and lettuce.

Vegan Lobster Roll
Prep Time 10 minutes Cook Time 8 minutes Total Time 18 minutes Servings 4

Ingredients

US
1 cup cooked or canned chickpeas, drained and rinsed
1 (14 ounce or 400 gram) can or jar heart of palm, roughly chopped (¼ to ½ inch chunks)
1 medium celery stalk, diced
2 tablespoons vegan mayonnaise
1 tablespoon lemon juice
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon Old Bay seasoning
½ teaspoon sweet paprika, plus more for topping
Salt & pepper, to taste
4 hot dog rolls
2 tablespoons vegan butter, melted

Metric

164 g cooked or canned chickpeas, drained and rinsed
14 (14 ounce or 400 gram) can or jar heart of palm, roughly chopped (¼ to ½ inch chunks)
1 medium celery stalk, diced
28 g vegan mayonnaise
14.79 ml lemon juice
6 g chopped fresh chives
0.4 g chopped fresh dill
2 g Old Bay seasoning
1 g sweet paprika, plus more for topping
Salt & pepper, to taste
4 hot dog rolls
28 g vegan butter, melted

Instructions

Place the chickpeas into a large mixing bowl and roughly mash them with a fork or potato masher. You want about half of them to be smashed.

Add the heart of palm, celery, mayonnaise, lemon juice, chives, dill, Old Bay, and paprika. Gently stir the mixture until the ingredients are evenly distributed.

Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your taste.

Place a medium skillet or grill pan on the stove over medium heat.

Brush the sides of one of the hot dog rolls with butter, covering the entire outer surface with a thin coating, then place the roll in the skillet. Repeat and add another roll (or as many as you can fit in a batch).

Toast the hot dog rolls in batches, toasting each roll for 1 to 2 minutes per side.

Stuff the filling into the buns and serve.

Grilled Avocado Sandwich
Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 2

Ingredients

US Customary

1 ripe avocado
1 tablespoon lime juice
1/4 cup fresh cilantro
1/4 teaspoon salt, plus more to taste
4 slices sandwich bread
2 tablespoons vegan butter
8 jarred roasted red pepper slices
1/4 cup coconut bacon
1/4 cup baby arugula or spinach

Metric

1 ripe avocado
14.79 ml lime juice
4 g fresh cilantro
1.23 g salt, plus more to taste
4 slices sandwich bread
29.57 g vegan butter
8 jarred roasted red pepper slices
25 g coconut bacon
5 g baby arugula or spinach

Instructions

Mash the avocado in a small bowl using a fork.

Stir in the lime juice, cilantro, and salt. Taste-test the mixture and add more salt if needed.

Place a medium nonstick skillet over medium heat.

Slather one side of each bread slice with butter.

Slather the opposite side of two of the slices with the avocado mash, then top each with roasted red pepper slices, coconut bacon (if using) and arugula or spinach. Close the sandwiches with the remaining bread slices, buttered sides out.

Place one or both sandwiches in the hot skillet (as many as will fit at at time) and cook each sandwich for about 5 minutes on each side, until golden and crispy.

Serve the sandwiches immediately.

Smashed Chickpea Avocado Salad Sandwiches
Prep Time 15 minutes Total Time 15 minutes Servings 3

Ingredients
US
1 ripe avocado
1 tablespoon lemon juice, plus more to taste
½ teaspoon salt, plus more to taste
1 (15 ounce) can chickpeas drained and rinsed
½ medium red bell pepper, diced
1 medium carrot, diced
¼ cup red onion, diced
2 tablespoons fresh cilantro, finely chopped
Black pepper, to taste
6 slices sandwich bread

Optional Toppings
Lettuce
Sliced tomato
Sliced onion

Metric
1 ripe avocado
14.79 ml lemon juice, plus more to taste
3 g salt, plus more to taste
1 (15 ounce) can chickpeas drained and rinsed
1/2 medium red bell pepper, diced
1 medium carrot, diced
40 g red onion, diced
0.8 g fresh cilantro, finely chopped
Black pepper, to taste
6 slices sandwich bread

Optional Toppings
Lettuce
Sliced tomato
Sliced onion

Instructions

Place the avocado into a large mixing bowl and mash it with a fork or potato masher until creamy. Stir in the lemon juice and salt.
Add the chickpeas and lightly mash them, keeping a bit of texture.
Stir in the pepper, carrot, red onion and cilantro.
Taste-test the mixture and season it with additional salt and/or lemon juice if desired, and black pepper to taste.
Divide the mixture among three sandwiches, topping each with lettuce, tomato, onion, or toppings of choice.

Smoky Cauliflower Tacos with salsa macha, broccoli joy and pickled onion
Serves 6

Ingredients

400g cauliflower, cut into small florets
1 tsp smoked paprika
1 tsp ground cumin
1 tsp half-crushed coriander seeds
100ml extra virgin olive oil
150g goat’s cheese, crumbled
50ml pure (thin) cream
6 blue corn tortillas (or regular tortillas)
Thinly sliced radish, to serve
Mint leaves, to serve
Edible flowers (optional), to serve

Pickled onion
1/2 red onion, very thinly sliced into rings
50ml rice wine vinegar
2 tbs caster sugar

Salsa macha (makes 200g)
1 dried ancho chilli, toasted, seeds removed
50g mixed black and white sesame seeds, toasted
50g pepitas, toasted
1 tbs freshly ground black pepper
1 garlic clove, roughly chopped
100ml neutral oil (such as grapeseed)

Broccoli joy (makes 380g)
160g head broccoli, cut into florets
100g baby spinach
2 long green shallots
1/2 bunch coriander, leaves picked
1 jalapeno chilli
1 garlic clove, crushed
1/3 cup (80ml) extra virgin olive oil

Method

1. For the pickled onion, combine onion, vinegar, sugar and 1 tbs salt flakes in a small bowl and set aside for 1 hour.
2. For the salsa macha, place ingredients in a blender and whiz until well combined and mixture looks like a chilli paste (this can be made in advance and refrigerated).
3. For the broccoli joy, place a medium saucepan of salted water over high heat and bring to the boil. Add broccoli, spinach and shallots and blanch for 20 seconds, then drain and refresh in iced water. Drain again, squeezing out excess water. Place in a blender with remaining ingredients and 1 tsp salt flakes and pulse until mixture comes together, adding a little extra oil if needed. Set aside.
4. Preheat oven to 200°C. Toss cauliflower with spices, oil and 1/2 tsp each salt flakes and freshly ground black pepper. Place on a greased baking tray and roast for 25-30 minutes until golden and crispy. Set aside and keep warm.
5. Whisk goat’s cheese and cream in a bowl until smooth but still thick. Set aside.
6. Place a frypan over medium heat. Brush tortillas with water, then add to pan, one at a time, and cook for 1 minute each side. Place in a tea towel to keep warm.
7. To serve, let guests build their own tacos with smoky cauliflower, pickled onion, salsa macha, broccoli joy, radish, mint and edible flowers, if using.

The Ultimate Vegetarian Club Sandwich
active: 20 mins total: 30 mins Yield: Serves 4 (serving size: 1 sandwich)

Ingredients

1 Japanese eggplant, cut into 1/4-inch-thick rounds
.38 teaspoon kosher salt, divided
.38 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons canola mayonnaise
1 tablespoon stone-ground mustard
1 tablespoon prepared horseradish
⅓ cup pitted kalamata olives plus 1 tsp. olive brine
8 (1/4-inch-thick) slices seeded whole-grain bread
½ cup hummus
1 cup roasted red pepper, sliced
1 ripe avocado, peeled and thinly sliced
1 Roma tomato, sliced
2 Persian cucumbers, thinly sliced
1 to 1 1/2 cups arugula

Directions

Step 1 - Season eggplant with 1/4 teaspoon salt and 1/4 teaspoon pepper. Generously coat with cooking spray. Heat a cast-iron grill pan over medium-high. Working in batches, add eggplant, cut sides down, to pan, and grill 2 to 3 minutes, turning 1 or 2 times. Transfer to a plate; let cool.
Step 2 - Stir together mayonnaise, mustard, and horseradish in a small bowl. Set aside. Using a small food processor, whirl the olives and brine into a spreadable puree.
Step 3 - Grill bread directly over a medium flame, turning often, about 1 minute to slightly char the surface and impart a bit of smokiness. Let cool briefly.
Step 4 - Spread about 2 tablespoons hummus on each of 4 bread slices, and top evenly with eggplant, olive puree, roasted red pepper, avocado, tomato, cucumber, and arugula. Spread 1 1/2 teaspoons mayonnaise mixture on each of the remaining 4 bread slices. Sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper, and top the sandwiches. If you like, add a little more arugula for bite. Serve sandwiches whole or cut in half.

MEXICAN GREEN CHILI VEGGIE BURGERS
PREP TIME 10 mins COOK TIME 20 mins TOTAL TIME 30 mins Serves: 4

INGREDIENTS
BURGERS
2 shallots, minced
3 cloves garlic, minced
1 15-ounce (425 g) can chickpeas, rinsed + thoroughly drained
1-2 Tbsp (15-30 ml) grape seed or avocado oil + more for cooking shallot/burgers
1 4-ounce (114 g) can mild green chiles (more for topping if desired)
1 tsp cumin
1 tsp chili powder
1 lime, juiced (~3 Tbsp or 45 ml)
1 handful (~1/4 cup) fresh cilantro, finely chopped (optional) + more for serving
1/2 cup (70 g) finely crushed yellow tortilla chips (or sub breadcrumbs)
Sea salt and pepper to taste (~1/4 tsp each)
2 tsp (6 g) coconut or cane sugar (optional | to offset + enhance the heat of the green chilies)

FOR SERVING / TOPPING (optional)
Salsa or green chiles
Ripe Avocado
Red Onion
Cilantro
Buns, toasted*

( Read more... )

Vegan Glutenfree Grain-free Pizza Crust
Prep Time15 mins Cook Time25 mins Total Time40 mins Servings: 12

Ingredients

1 cup (115 g) almond flour
½ cup (60 g) tapioca starch
1 ¼ teaspoon baking powder
¼ teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon oregano

Wet ingredients:

3 tablespoons nondairy yogurt or you can also use coconut cream, or cashew cream or thick oatmilk
1 tablespoon oil
½ cup (125 g) nondairy milk such as almond milk light coconut or oat milk

Instructions

In a bowl mix all dry ingredients really well
Press and mix to break all the almond flour lumps. Then add in the non-dairy yogurt, oil then 1/3 cup non-dairy milk and mix well. The batter will be pretty thick.
Add in the milk, 1 tablespoon at a time to make into pancake like batter. You don’t want the batter to be too thin otherwise it will make a really thin crust pizza
Line a baking sheet with parchment then spoon half of this batter onto the baking sheet then spread using large spoon to make a round or oval.
Once the batter is spread, even it out. if it’s too thick in the middle , you can spread the batter from middle outwards to keep the center thin.
Then cover it with another parchment paper lightly, it might stick in some places which is fine.
Then put the baking sheet in a preheated oven at 425F (220c). (if you’re using a thin metal baking sheet, line the baking sheet with 2 parchment sheets. Almond flour can brown really easily so you don’t want it to get sudden heat from a thin metal baking sheet)
Bake for 12-14 minutes, depending on the thickness of the crust and your baking sheet.
Remove this crust from the oven then top it with topping of choice, sauces, veggies, cheese etc toppings of choice.
Add toppings to this crust which will require less than 15 minutes of bake time in the oven. Because the crust will start to brown too much after 15 mins
After adding the toppings and cheese and whatever you like, put it back in the oven at 400F (205 c) for 8-12 minutes, depending on the toppings.
Then start the broiler for the cheese to melt for 2-4 minutes, depends on the cheese and thickness of toppings.
Then remove from oven, let it sit for a few minutes then slice and serve!
Store in the fridge for upto 4 days. Reheat in the oven or microwave

Vegan Lettuce Wraps {Gluten-Free}
Prep Time 20 mins Cook Time 10 mins Total Time 30 mins Servings: 4

Ingredients

1 cup cooked brown rice
1 cup canned chickpeas rinsed and drained
1/2 cup slivered almonds
2 tablespoons raw cashews optional
1 tablespoon gluten free tamari
2 teaspoon chipotle paprika
8 ounces fresh green beans cut into 2 inch segments
1-2 tablespoons coconut oil

Sauce:
2 tablespoon extra-virgin olive oil
2 tablespoons gluten free tamari
2 cloves garlic minced
2 tablespoons ginger minced
1 tablespoon dry white wine
1 teaspoon sesame oil
1/2 cup cilantro chopped
Sesame seeds for garnish

2 heads of romaine lettuce washed and removed from stem

Instructions

In a food processor combine brown rice, chickpeas, almonds, cashews chipotle paprika and 1 tablespoon gluten free tamari. Process on high until mixture is broken up into smaller pieces but not completely smooth.
In a small bowl combine the sauce ingredients, 2 tablespoons olive oil, minced garlic, ginger, white wine, sesame oil, and cilantro. Mix until smooth.
Heat pan over medium heat and add 1-2 tablespoons coconut oil. Add brown rice mixture and cook for a few minutes. Add green beans, mix with the brown rice mixture and cook until cooked through but still crispy.
Remove from heat. Add sauce. Mix until thoroughly incorporated.
Serve in romaine lettuce leaves, sprinkled with sesame seeds and hot sauce (optional)

Chickpea Masala Sandwich
Serves: 2 sandwiches Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

olive oil
1 x 400g / 14.1oz tin of chickpeas, drained + rinsed
salt + pepper
2 garlic cloves, peeled + chopped
1 thumb of fresh ginger, peeled + chopped
1/2 red chili, chopped
1.5 tsp cumin powder
1 tsp paprika
1 tbsp tomato purée
1/4 cup vegan mayonnaise
1/4 cup vegan plain yoghurt

To serve:

4 slices of bread, or gluten-free bread
mango chutney
baby spinach leaves
tomato, sliced
cucumber, sliced
red onion, sliced
1 small handful of fresh coriander

Method

First add some olive oil to a pan. Next add the chickpeas along with a pinch of salt and pepper and fry for 8 minutes.
Add the garlic, ginger, red chilli, ground cumin, paprika and tomato puree to the pan and fry for 2 minutes.
Transfer the chickpea mixture to a bowl and stir in the vegan mayonnaise and yoghurt.
To serve, spread a little mango chutney over a slice of bread.
Next add some spinach leaves followed by the chickpea masala mixture, then some slices of tomato, cucumber, red onion and finally a few coriander leaves.
Close the sandwich with a second slice of bread. Repeat for the second sandwich.

Vegan Roast Beef
Seitan roast beef that is super easy and so darn delicious.
Prep Time15 mins Cook Time1 hr 45 mins Total Time2 hrs Servings: 8

Ingredients

For The Roast "Beef"
2 Tablespoons Olive oil
8 Ounces Baby bella mushrooms, chopped
6 Cloves Garlic, chopped
2 1/2 Cups Vital wheat gluten
2 teaspoons Beet powder, divided(optional)
1 1/2 teaspoons Salt
1 1/2 teaspoons Onion powder
1/4 teaspoon Black pepper
1 1/2 Cups Vegetable broth
1 Tablespoon Apple cider vinegar
1 Tablespoon Maple syrup
2 Tablespoons Tahini
1 teaspoon Liquid smoke

For Coating the Roast "Beef"
1 Tablespoon Dijon mustard
1 teaspoon Black pepper
1 Tablespoon Olive oil

For The Braising Liquid
3 Cups Vegetable broth
2 Sweet onions, quartered
2 Sprigs Fresh Thyme
2 Sprigs Fresh Rosemary

( Read more... )

Mushroom Bourguignon
Total: 1 hr 15 min Active: 40 min Yield: 6 servings

Ingredients

2 tablespoons olive oil
2 pounds mixed mushrooms (such as cremini, oyster and shiitake), trimmed, quartered and/or thickly sliced
3 tablespoons unsalted butter
3 medium carrots, cut on the bias into 1-inch pieces (about 8 ounces)
3 small parsnips, cut on the bias into 1-inch pieces (about 8 ounces)
1 large onion, thinly sliced
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves (about 6 sprigs)
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 cup dry red wine (such as Pinot Noir)
2 cups vegetable or mushroom broth
2 bay leaves
2 tablespoons all-purpose flour
Wide egg noodles, for serving
Chopped fresh parsley, for serving

Directions

Heat 1 tablespoon of the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is very hot and shimmering, add half the mushrooms in an even layer and cook, undisturbed, until the undersides are well browned, 3 to 4 minutes. Stir the mushrooms and continue to cook until just tender, about 3 minutes more. Remove to a plate with a slotted spoon. Add the remaining 1 tablespoon olive oil and remaining mushrooms. Repeat the same method of browning the mushrooms and remove to the same plate.
Melt 2 tablespoons of the butter in the same pot, then add the carrots, parsnip and onion. Cook, stirring occasionally, until the onions are translucent and the parsnips start to brown in spots, about 6 minutes. Stir in the tomato paste, thyme, garlic, 1 teaspoon of salt and several grinds of black pepper. Cook until the garlic is tender and the tomato paste turns brick red, about 2 minutes more. Stir in the wine, then simmer until reduced by half, 2 to 3 minutes.
Return the mushrooms to the pot and stir in the broth, bay leaves, a good pinch of salt and a couple grinds of black pepper. Bring to a boil, then reduce the heat to medium low and simmer uncovered until the mushrooms are very tender and the sauce has reduced slightly, 20 to 25 minutes.
Meanwhile, stir together the flour and remaining 1 tablespoon butter in a small bowl until a thick paste forms. Stir the flour mixture into the sauce until completely absorbed, then continue to simmer until the sauce has thickened to a gravy-like consistency, about 10 minutes. Discard the bay leaves. Taste and adjust the seasoning with more salt and pepper. Serve over wide egg noodles with a sprinkle of chopped parsley.

Catalan Chickpeas and Spinach
Total Time: 15 mins Prep Time: 5 mins Cook Time: 10 mins

Ingredients:

1 (5-ounce) bag fresh baby spinach
1 tablespoon olive oil, plus extra for drizzling
1 small white onion, peeled and thinly sliced
6 cloves garlic, peeled and minced
1 teaspoon smoked paprika, plus extra for serving
1/2 teaspoon ground cumin
2 (15-ounce) cans chickpeas, rinsed and drained*
1/2 cup raisins
1/3 cup toasted pine nuts
sea salt and freshly-cracked black pepper, to taste

Directions:

Place the spinach in a colander and rinse with water. Set aside.
Heat oil in a large sauté pan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add in the garlic, paprika, cumin and stir to combine. Cook for 1 more minute, stirring occasionally.
Reduce heat to medium. Add the still-wet spinach to the pan, cover with a lid, and wait for 1-2 minutes until the spinach has wilted. Stir in the chickpeas and raisins until combined. Then continue to cook for 1-2 minutes, until the chickpeas are heated through.
Taste and season generously with salt (I used about 1 teaspoon) and black pepper, to taste.
Serve warm, garnished with toasted pine nuts, an extra drizzle of olive oil, and a pinch of paprika. Or transfer to a sealed container and refrigerate for up to 3 days.

*If you would like the chickpeas to be extra soft and juicy (like they are in Spain), just boil them in water for 10-20 minutes before adding them to the recipe. It’s a simple step that will make a big difference!

Possible Variations:

Add sausage or bacon: We always make this dish plant-based, since my husband doesn’t eat meat. But I’ve tried the traditional sausage or bacon varieties of chickpeas and spinach before when we’ve been out with friends and they are delicious. Just sauté some sausage or bacon before starting the recipe, remove the cooked meat from the pan with a slotted spoon, and use the leftover grease to sauté the onions and garlic. Then stir the sausage/bacon back in just before serving.
Add tomatoes: Many restaurants make this dish wish fresh (or canned) tomatoes added to the mixture, which is also delicious.
Add white wine: A generous splash into the mixture as it simmers is always a win.
Add some heat: Ok, this is definitely not traditional (Catalan cuisine is never spicy!), but I like to add in a generous pinch of crushed red pepper flakes to give this dish a little kick. If you like a little heat in your food, I highly recommend it.
Use different nuts: If you don’t have pine nuts available, toasted almonds or hazelnuts would also be delicious.

Mushroom Tamale
Prep: 80 mins Cook: 2 hrs 15 mins Soak: 5 mins Total: 3 hrs 40 mins Yield: 24 tamales

Ingredients

For the Filling
1 pound large oyster mushrooms, or other flavorful mushrooms
1 tablespoon grapeseed oil, or olive oil, or other neutral vegetable oil
1/2 yellow onion, thinly sliced
1/2 teaspoon salt

For the Salsa
1/4 cup grapeseed oil, or olive oil, or other neutral vegetable oil
1 head garlic, cloves separated and peeled, divided
1 1/2 ounces (36 grams) dried guajillo peppers (about 5 peppers) or other dried peppers
1/2 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1/4 teaspoon cumin seeds
4 whole cloves
1 cup hot water
1/4 cup apple cider vinegar
2 teaspoons sea salt or other high-quality salt
1/2 yellow onion, coarsely chopped

For the Masa
3 cups masa harina
1 tablespoon baking powder
1 tablespoon sea salt
1 cup grapeseed oil, or olive oil, or other neutral vegetable oil
3 to 4 cups vegetable stock, or water, divided
50 corn husks

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Vegan California Roll with Avocado Wasabi
Serves: 2

Ingredients

Vegan California Roll Ingredients:
1/2 cup short-grain rice
1 Tbsp. rice vinegar
1 can (14-oz. each) hearts of palm, drained
1 Tbsp. vegan mayonnaise
1/2 tsp. low-sodium Old Bay® seasoning
3 1/4 sheets nori
3/4 ripe, Avocado, seeded, peeled and sliced
1/2 cucumber, sliced into thin matchsticks
1/2 tsp. water, divided
1/2 cup Avocado Wasabi Sauce (see make-ahead recipe below)

Avocado Wasabi Sauce:
1/2 ripe, Avocado, seeded and peeled
1/4 cup water, plus more as needed
1/2 tsp. wasabi powder, to taste
1/4 tsp. garlic powder
1/8 tsp. salt, to taste
1/8 tsp. pepper, to taste

Instructions

Cook rice according to package directions. When done, add rice vinegar. Stir and set aside.
To make the “crab” mix, use a knife to slice the hearts of palm into small, thin pieces, similar in texture to lump crab meat, then add to a medium bowl. Stir in mayonnaise and Old Bay seasoning. Crumble ¼ sheet nori into the bowl and stir once more.
Place a sheet of nori onto a sushi mat or parchment paper. Spread out rice into an even layer. In a horizontal line towards one end of the nori sheet, place a few spoonfuls of “crab” mix, sliced cucumbers and sliced avocado.
Roll the sushi tightly, adding a bit of water with your finger at the end to help the nori stick to itself and close the roll. Slice into 8-10 pieces.
Drizzle with avocado wasabi sauce and serve.

Avocado Wasabi Sauce Instructions:

In a blender, add all ingredients and blend.
Add more water as needed to blend to desired consistency.
Set aside.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

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nverland - Vegetarian Ramen Bowl with Spicy Brussels Sprouts
nverland - Vegan Chicken Pot Pie
nverland - Beyond Sausage Stuffing Stuffed Mushrooms
nverland - Spicy Corn Cakes with Black Bean Salsa
nverland - Vegetable Balti
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nverland - The Ultimate Vegetarian Club Sandwich
nverland - MEXICAN GREEN CHILI VEGGIE BURGERS
nverland - Vegan Glutenfree Grain-free Pizza Crust
nverland - Vegan Lettuce Wraps {Gluten-Free}
nverland - Chickpea Masala Sandwich
nverland - Vegan Roast Beef
nverland - Mushroom Bourguignon
nverland - Catalan Chickpeas and Spinach
nverland - Mushroom Tamale
nverland - Vegan California Roll with Avocado Wasabi

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