soy - vegetarian recipes

soy vegetarian recipes

Sesame Shallot Soy Curl Stir Fry

September 19 2021 Vegan Richa 

Sesame Shallot Soy Curl Stir FryThis Sesame Shallot Soy Curl Stir Fry makes for an amazing weeknight dinner! Chewy, marinated chicken like soycurls and broccolini in a sweet, salty and sticky Asian sesame stir-fry sauce! Nutfree Recipe Gluten-free option! This Sesame Shallot Soy Curl Stir Fry makes for an amazing weeknight dinner that rivals any takeout meal. Soy curls marinated in a sweet-salty-spicy marinade, then stir-fried in sesame oil along with shallots and garlic. Chinese broccoli and Thai Basil are added along the way for that authentic flavor, and the rest of the marinade is also added to create a delicious stir-fry sauce. Serve this easy soy curl stir fry with rice, broccoli rice, zoodles or noodles! Soy curls are one my favorite meat subs. They are made with whole non-gmo soybeans and you can find them in some stores or order them online on amazon. Thai Basil vs Sweet Basil For this recipe, we are using Thai basil! While you could use sweet basil I recommend you try and find the Thai kind. How to distinguish them? Thai basil has a purple stem while sweet basil has a green stem. Also check the leaves:  unlike the delicate, floppy big leaves you see on sweet basil, Thai basil leaves are smaller and sturdier. This means they hold up better during cooking making this basil ideal for stir-fries. Lastly, the taste: Thai basil is spicy with an anise, or licorice-like flavor, while sweet basil has a more mild peppery and sweet taste. On cooking with soy curls: Soy Curls come dry and need to be rehydrated and cooked in order to enjoy them. They will increase in size quite a bit as they soak. You need to soak them in the marinade for only about 10 minutes. I marinade the soycurls in the sauce for the extra flavor and then toast them before adding the rest of the ingredients. This improves the texture! Youve got to try them this way as this stir fry or my General Tsos soy curls! Soy curls are not same as soy chunks that are chewier and take much longer to cook. Soy curls can be found in some grocery stores or online on amazon. More Asian stir-fries: - Sticky ginger Sesame Tofu Veggie Stir fry - Hoisin Noodles and Tofu stir fry - Cashew Tofu and veggies - Soy-free tofu stir fry with sunbutter sauce - Lemongrass Tempeh with sesame noodles - Sticky Sesame Cauliflower Continue reading: Sesame Shallot Soy Curl Stir FryThe post Sesame Shallot Soy Curl Stir Fry appeared first on Vegan Richa.

Vegan Chickpea Breakfast Pinwheels

September 12 2021 Vegan Richa 

Vegan Chickpea Breakfast PinwheelsThese Chickpea Breakfast Rolls are perfect for your next brunch party! Flour tortillas filled with vegan chickpea scramble and spinach, then rolled up, sliced and fried into crunchy golden pinwheels! Serve with my hashbrowns and some fruit. Nut-free & gluten-free option. Coming at you with a full vegan breakfast platter! Chickpea Scramble Breakfast Pinwheels, Hashbrowns, and fruit! That alongside a cup of good coffee and the day is already pretty perfect. Think of these Chickpea Breakfast Pinwheels as a fun spin on a vegan chickpea scramble burrito or a wrap. But here, instead of just rolling it all up and biting right in, we slice the  breakfast wrap into little breakfast pinwheels. Chickpeas are mashed with some secret ingredients into a chickpea scramble salad which you can also serve on bread! We roll that up in a tortilla, slice it and pan fry for a crisp bite! These also make a great packed breakfast or snack. Once we have prepared our scramble filling, we just take some extra-large flour tortillas and add the chickpea scramble plus some greens. I went with spinach but you can use herbs, arugula, kale, whatever you want. Roll it up then slice it into rounds. These are delicious as they are but to take them to the next level of golden crunchy chickpea breakfast deliciousness, fry the pinwheels in the pan just a couple of minutes to brown them on both sides. Serve them as a complete vegan breakfast platter along with my quick homemade hashbrowns and some fresh fruit at your next brunch party. Or pack it all and take it to work, school, or university for an easy lunch. This recipe is nut-free and can be made gluten-free by using gluten-free tortillas. MORE Savory VEGAN BREAKFAST OPTIONS - Breakfast Burritos - Chickpea Flour Frittata GF Soy-free - Vegan Omelet with Mung bean GF Soy-free - Savory Oats Hash GF Soy-free - Indian Tofu Scramble - Bhurji GF - Chickpea Chilaquiles Gf Soy-free - Sweet Potato Hash GF Soy-free - Lentil Frittata GF Soy-free - Sprouted Lentil Avocado Toast Soy-free Continue reading: Vegan Chickpea Breakfast PinwheelsThe post Vegan Chickpea Breakfast Pinwheels appeared first on Vegan Richa.

Vegan Almond Burfi

September 8 2021 Vegan Richa 

Vegan Almond BurfiKeep this vegan almond burfi recipe at hand for whenever you need an easy yet special treat for the holidays! This 4 ingredient Indian Almond Fudge is totally fool-proof to make within minutes and makes for a great gift, too. Gluten-free, soy-free. Keep this almond burfi recipe ready for whenever you need a sweet treat for the holidays and Indian festivals. It is quick and easy to make and needs just 4 ingredients. What is Burfi? Burfi, also called barfi, is an original Indian dessert similar to fudge. It belongs populat  Indian sweets which are united under the name mithai. Various Burfis are traditionally made using ingredients like milk solids, condensed milk, milk powder, sugar, and ghee (clarified butter), nuts etc. My vegan Badam Burfi is made with ground almonds or almond flour, vegan butter, sugar & a touch of saffron.  I love it for its delightful balance of mild and sweet notes and its signature light fudgy texture. It’s a bit like almond fudge. These little bites of bliss are not only unbelievably easy to make but making burfi at home also leaves your kitchen smelling like heaven! What’s not to love about the fragrances of almond, and saffron wafting through your house? Trust me, this delicately flavored almond burfi will win your loved ones over with its melt-in-the-mouth texture. I like making these for celebrations like the Indian Ganesh festival or Diwali, but they also make an amazing gift any time of the year. The best part is that this recipe is super forgiving and totally fail-proof which gives us one less thing to worry about during the holidays. You ca change up the flavors and use cardamom, or vanilla instead. You can serve these Almond Burfi as a snack or a dessert and kids love these too! Such a great alternative to store-bought candies. MORE INDIAN SWEETS TO TRY: all Veganized - Rasmalai Cake - Gulab Jamun  - Coconut Ladoo - Almond Halwa, 2ways and Almond Ladoo GF - Malai Burfi  GF - 7 Cup Burfi - GF, Nutfree - Gajar Halwa, skillet, Instant pot - Wheat Ladoo - Sooji Halwa - Kaju Katli Continue reading: Vegan Almond BurfiThe post Vegan Almond Burfi appeared first on Vegan Richa.

Gochujang Noodles Stir Fry

September 5 2021 Vegan Richa 

Gochujang Noodles Stir FryFor an easy weeknight dinner, look no further than this easy gochujang noodles stir-fry.  Rice Noodles are tossed with sauteed veggies and a sweet and spicy gochujang sauce. A vegan Korean noodles stir-fry that is quick and easy to make. Gluten-free.  For an easy stir fry recipe look no further than this Korean Gochujang Rice Noodles stir-fry! With bold flavors coming from the Korean red pepper paste, this rich and saucy noodle stirfry will be a new favorite come dinner time. The sauce uses Gochujang, a  bright red fermented Korean chili paste thats sweet, a bit spicy, and savory. Korean Gochujang is used as a condiment or in sauces in many Korean recipes so don’t hold back from buying that jar. I promise you will find so many ways to use it. I use pad thai style rice noodles for this recipe which are the perfect noodle for any saucy stir fry recipe because they grab ahold of any sauce you toss them with. This also makes the recipe Glutenfree. For a low-carb version, you could use konjac noodles or zucchini noodles. More quick dinners from the blog - 1 pot Peanut Butter Noodles and Veggies GF - Lo Mein Noodles. GF option - Sweet And Sour Chickpeas and Broccoli GF - Kung Pao Lentils GF - Lentils & Veggies in Thai Peanut Sauce GF Soy-free - Sticky Sesame Ginger Tofu and Veggies. GF - Curry Ramen with Miso Maple Lentils. GF Continue reading: Gochujang Noodles Stir FryThe post Gochujang Noodles Stir Fry appeared first on Vegan Richa.

Baked Tofu Curry

September 1 2021 Vegan Richa 

Baked Tofu CurryThe easiest, simplified and hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of everything for a fabulous silky Baked Tofu curry! Serve with rice for a delicious vegan dinner. Glutenfree Nutfree. Soyfree option. If you are adding ONE more tofu curry recipe to your collection of easy dinner recipes, let it be this vegan baked tofu curry. Why? Because it is the easiest, simplified and most hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of all of these steps for us. Even better, we get all of this done within the same casserole dish. Fewer dishes = more time to relax. This Indian tofu curry is vegan and baked version of tofu makhani. Tofu/­­paneer makhani and tofu butter masala are often used interchangeably. Though very similar sauces, makhani is silkier and smoother than butter masala. This version uses canned tomato purée and coconut milk to get that creamy silky sauce! You can add other proteins such as veggies and chicken, soycurls or chickpeas to the sauce. The gravy is rich and creamy thanks to coconut milk and it is flavored with aromatic warming spices. Your home will be filled with a tantalizing aroma while your curry is baking. Yes, I repeat, this curry is baked in the oven. All in all, this vegan dinner took less than 45 to make, and trust me, you will be going back for seconds when you sit down to enjoy this delicious meal. Maximum flavor with minimal effort. Serve this curry with rice and mop up all that delicious gravy with some hit roti or naan until the last drop is cleaned off your plate. MORE INDIAN COMFORT FOOD - Baked Madras curry Tofu - Baked Balti Veggies - Veggie curry casserole  - Butter Tofu- GF - IP Tikka Masala Simmer Sauce GF - Tofu in Spinach Curry - Saag Tofu - Vegetable Jalfrezi Continue reading: Baked Tofu CurryThe post Baked Tofu Curry appeared first on Vegan Richa.

Korean BBQ Soy Curls Crunchwrap

August 7 2021 Vegan Richa 

Korean BBQ Soy Curls CrunchwrapTry this vegan crunchwrap recipe – a veganized and fusion version! Completely homemade with Korean BBQ Soy Curls, vegan cheese shreds and veggies for the filling. Vegan Crunchwraps have been on constant rotation at my home. These are just SO GOOD! Anyone who loves tacos, wraps and tostadas needs to try this vegan and fusion spin on a Taco Bell Crunchwrap Supreme! If you have not tried or even heard of crunchwraps, think of it as a soft tortilla packed with layers of some kind of protein & cheese and other layers and a crispy tostada shell. Then all is folded into a neat bundle and pan-fried until crisp. Like most homemade versions of fast-food chain favorites, Crunchwraps taste even better made using fresh, wholesome ingredients! The secret ingredient to a Crunchwrap is a crunchy tostada placed right in the center, separating the cooked from the fresh fillings. As for my fillings, I went with soy curls marinated in a spicy Korean BBQ Marinade with Gochujang. You can use sambal oelek  if you cannot find the Korean chili paste. You can adjust the toppings to make these a bit healthier (low-fat vegan cheeses and up the veggies) and even swap out the white flour tortilla for a whole wheat tortilla or a gluten-free one! Everyone can build their own crunchwrap. These are totally customizable and you can add whatever filling you want. This is where I want to mention that these are also great to use up leftover taco fillings of any kind! MORE VEGAN WRAPS FROM THE BLOG - Samosa Wraps with Spiced chickpeas - Vegan Breakfast Burrito - Caribbean Black Bean Wraps - Spanish Rice, Buffalo Tempeh Wraps - Cauliflower Sweet Potato Chickpea Wraps with Coconut chutney Continue reading: Korean BBQ Soy Curls CrunchwrapThe post Korean BBQ Soy Curls Crunchwrap appeared first on Vegan Richa.

Vegan Garlic Noodles

July 23 2021 Vegan Richa 

Vegan Garlic NoodlesVegan garlic noodles only take 15 minutes to make and are perfect for a busy weeknight when you need dinner on the table fast! Coming at you with an easy, tasty, fast, and inexpensive pasta dish that curbs your craving for Asian takeout! These easy garlic noodles are flavor central! If youre not a huge fan of garlic, you can adapt this recipe and use a bit less garlic and add some shallots instead. It will still be delicious with that sweet and salty sauce and those mushrooms. If you really love garlic, you can even use a bit more. But maybe not on date night. I made this vegan garlic pasta dish using thin spaghetti but you can use whatever you want. Pad Thai noodles, Angel hair pasta or ramen noodles. To allow for the garlic sauce to really shine, it should be a thin long noodle that we can really toss and swirl around in that sweet and salty goodness. The overall freshness of this recipe is brought by the chopped green onions. While green onions are often for garnish only, they are really essential to the flavor of this dish so don’t skip it. MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Garlic NoodlesThe post Vegan Garlic Noodles appeared first on Vegan Richa.

Thai Green Curry Stir-Fry Noodles

June 10 2021 Vegan Richa 

Thai Green Curry Stir-Fry NoodlesReady in under 30 minutes, these Vegan Thai Green Curry Noodles are the perfect simple weeknight dinner recipe. Theyre naturally vegan, packed with veggies, fragrant with flavor, and pair perfectly with any plant-based protein you want to add.  No need for store-bought curry paste! These Thai Green Curry Noodles with tofu are perfect for when you are craving exciting Thai flavors but also want the comfort of a bowl of noodles. A steaming bowl of Thai rice noodles tossed in a homemade quick coconut milk green curry sauce! What’s not to love!? I love Green curry for its balanced flavors. There’s chili, of course, but also ginger, lime, and garlic, and all those flavors are SO up my alley. I took a shortcut by making a simplified coconut milk-based green curry sauce in the blender. An easy yet flavorful green curry sauce. If you happen to have some lemongrass, feel free to add to the mix. If you’re really pressed for time, a Thai curry paste blended with coconut milk will do the trick. But even if you use store-bought green curry paste I would recommend you to wake it up a bit by adding in fresh garlic, ginger, and cilantro. It will taste so much fresher. Besides the amazing Asian flavors, I really love this easy vegan noodle recipe because of how simple it is to throw together on any given busy weeknight. The whole noodle dish is made completely from scratch in under 30 minutes! Let’s do this! More quick meals from the blog - 1 pot Peanut Butter Noodles and Veggies GF - Lo Mein Noodles. GF option - Sweet And Sour Chickpeas and Broccoli GF - Kung Pao Lentils GF - Lentils & Veggies in Thai Peanut Sauce GF Soy-free - Sticky Sesame Ginger Tofu and Veggies. GF - Curry Ramen with Miso Maple Lentils. GF Continue reading: Thai Green Curry Stir-Fry NoodlesThe post Thai Green Curry Stir-Fry Noodles appeared first on Vegan Richa.

Lazy Vegan Recipes for Breakfast, Lunch and Dinner

May 30 2021 Vegan Richa 

Lazy Vegan Recipes for Breakfast, Lunch and DinnerFor busy weeknights pick any of these Lazy Vegan Recipes to get a simple breakfast, lunch, or dinner on the table in no time! These easy plant-based meals are perfect for beginners and seasoned chefs alike. Also included: One pot and one skillet recipes as well as Instant Pot recipe ideas. Get a meal on the table in no time with these Lazy Vegan Recipes Even if you’re one of those people who truly love to cook, you simply dont always have the time or energy to spend hours in the kitchen. When you’re pressed for time around meal o’clock and energy is low, these Lazy Vegan Recipes will come to the rescue! Theyre my go-to easy meals when life is busy and I just dont feel like spending much time in the kitchen. Super quick prep times and off-hands preparation make these recipes lifesavers. I have a good mix of breakfast casseroles, make-ahead breakfasts, light lunches, and set-and-forget dinners. Most of these are one-pot or one-skillet meals so clean-up will also be lower.  Trust me, making any of these easier than pondering over that take-out menu! These super-simple vegan meals can be prepped in 10-15 minutes, with minimal fuss. Breakfast Tofu Bhurji Vegan Bhurji Tofu Bhurji - Vegan Bhurji or Akoori . Indian Scrambled eggs. Tofu scrambled with onion, tomato, cilantro and cumin for a delicious Eggless Bhurji Scramble Breakfast. Vegan Glutenfree Nutfree Recipe.Can be soyfree with chickpea flour tofu TRY THIS RECIPE Lemon Poppy Seed Vegan Baked Oatmeal  For a Vegan Baked Oatmeal Recipe that tastes like a lemon and poppy seed muffin, look no further than this gluten-free and vegan Lemon Poppy Seed Oatmeal. TRY THIS RECIPE Chickpea Flour Scramble Breakfast Recipe Easy peppery Chickpea flour Scramble. Soy-free Breakfast Scramble. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Soyfree Recipe. When doubling the recipe, use a tbsp or so less water. TRY THIS RECIPE Continue reading: Lazy Vegan Recipes for Breakfast, Lunch and DinnerThe post Lazy Vegan Recipes for Breakfast, Lunch and Dinner appeared first on Vegan Richa.

Yes, You Can Make Muscle with Plant Protein

May 13 2021 Vegetarian Times 

You can benefit from adding plant protein to your diet, even if you have no plans on going vegan. The post Yes, You Can Make Muscle with Plant Protein appeared first on Vegetarian Times.

Jalape?o Popper Skillet

May 4 2021 Vegan Richa 

Jalape?o Popper SkilletVegan Jalape?o Popper Skillet is a delicious and quick vegan dinner that comes together in less than 30 minutes making it perfect for any night of the week. Dairy-free and can be made gluten-free. In the mood for spicing things up for dinner tonight? Amazing! I have something for you! Jalapeno Popper Skillet – Say what? Yes, we take a popular restaurant appetizer and turn it into dinner! All made in one skillet like we did with this enchilada skillet A delicious and quick vegan dinner perfect for any night of the week. Especially perfect now, with Cinco de Mayo around the corner! Now that the days are getting warmer, I love me a  quick, easy, and tasty one-pan dinner that allows me to stay outside longer. And this one is seriously easy.  Traditionally, Japane?o Poppers are a bit fiddly to make, First hollowed out, then stuffed with a mixture of cheese and sometimes ground meat before they are breaded and deep-fried. This skillet dinner is more like a deconstructed cheater’s version. We take those cheesy briney flavors we love and incorporate them into a delicious Mexican-inspired tortilla skillet. A simple hearty mix of sauteed onion, tomato and bell peppers with added veggie crumbles and some pickled jalapeno is the base of this Tex Mex Skillet dinner. No breadcrumbs needed here! I went with some sliced tortillas that get tossed with the jalapeno popper filling directly in the pan. Cheese and jalapeno popper sauce on top, and DONE! No fussing, no stuffing no breading or frying involved. WIN! You can serve this Vegan Jalape?o Popper Skillet Dinner with some tortilla chips, over rice or cauliflower rice,  with a salad or just straight out of the pan. The most important thing is drizzling it again all over with a generous amount of vegan Jalapeno Popper Cream for a bit of tang. MORE MEXICAN INSPIRED RECIPES FROM THE BLOG - Spicy Chipotle garlic Jackfruit Tacos - Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish... - Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe - Jackfruit Meatballs Tacos - Lentil Sweet Potato Tacos - Easy DIY Burrito Bowl Continue reading: Jalape?o Popper SkilletThe post Jalape?o Popper Skillet appeared first on Vegan Richa.

Sausage Oatmeal Pancakes

April 17 2021 Isa Chandra Moskowitz 

Sausage Oatmeal Pancakes Makes 6 big pancakes Some recipes make you question everything you thought you knew. Who am I? How did I get here? Is it a good place to be? The answer seems simple. I love pancakes. I love oatmeal. I love vegan sausages. But combining a million good things doesnt always mean you will end up with a good thing. I mean, I love oil and I love water but you know the rest. So I fucked around and found out. And I am here to tell you: combining all these things leads to an even better thing. Pancakes that are savory, with a fluffy yet hearty texture. The most filling delicious breakfast! A steady stream of maple syrup poured over the top doesnt hurt one bit. I also sprinkled with a little flake sea salt to up that sweet and salty combo. Without further ado, Oatmeal Sausage Pancakes. Your new favorite breakfast. Recipe notes: ~I do have a recipe for homemade breakfast sausages but Im not giving it to you yet. I would recommend either Field Roast Maple Breakfast Links or Beyond Sausage. Field roast is a little more on the sweet side so whatever floats your boat! ~ I have a lot of pancake tips all over the site, but Im not sure Ive ever written this one: If your pancakes arent cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients 7 oz vegan sausages 1 1/­­4 cups all-purpose flour  1/­­2 cup quick cooking rolled oats  2 1/­­4 teaspoons baking powder 1/­­4 teaspoon salt  1 1/­­2 cups unsweetened soymilk (or fave vegan milk) 1/­­4 cup unsweetened applesauce 1 tablespoon safflower (or any mild vegetable oil) 1 tablespoon sugar  1/­­2 teaspoon vanilla Refined coconut oil for cooking Directions Refined coconut oil for cooking  In a non-stick pan over medium heat, cook the sausages in a little oil. Once cooked, set them aside to cool completely. When they are cool enough to handle, tear them into tiny pieces. No need to wash the pan, you will be using it for pancakes in a bit and the sausage oil will taste good! Pop them in the freezer to cool completely while you make the pancake batter. Combine flour, oats, baking powder and salt in a mixing bowl. Make a well in the center and add milk, applesauce, oil, sugar and vanilla.  Use a rubber spatula to stir the wet a bit to combine, then incorporate it with the dry, mixing just until everything is moistened. Fold cool, crumbled sausages into the batter. Let batter rest 10 minutes.  Preheat pan over medium heat. Melt coconut oil for each pancake. Scoop a scant 1/­­2 cup into the pan and cook until bubbly, then cover with a lid for another minute or two so it cooks through. Flip and cook on the other side till lightly brown. Proceed with the rest of the pancakes! When serving, sprinkle with flake sea salt after pouring the syrup if you love sweet and salty. I also threw on some maple butter, yum.

Potato Quinoa Waffles ( Aloo Tikki Waffles)

April 15 2021 Vegan Richa 

Potato Quinoa Waffles ( Aloo Tikki Waffles)These easy Indian Spiced Vegan Potato Quinoa Waffles are inspired by my favorite Indian potato snack, Aloo Tikki! The quinoa adds nutrition and texture making them a savory brunch treat that is wonderfully filling! Vegan Gluten-free Nutfree Soyfree I love me a good waffles recipe! No better self-care activity than digging into a pile of hot crispy waffles topped with all kinds of nuts and drizzles. But recently, I’ve been on a savory kick, and YES luckily the waffle maker is an excellent tool for not only making delicious sweet dessert waffles but it can be used for delicious savory snacks too. Like these incredible Potato Quinoa Waffles. They are crispy on the outside and taste a bit like potato pancakes but we also add some cooked quinoa to these, so they are more filling and nutritious! And would you just look at that crisp, golden crust that only a piping hot waffle maker creates? Gorgeous! I also call them Aloo Tikki Waffles – Aloo Tikki are Indian Potato Patties served as a snack and while there is no quinoa added to Indian potato patties, we do sneak in all those gorgeous Indian spices like cumin, green chiles, ginger and coriander. Also try my Pizza Waffles and Chickpea flour veggie waffles for savory spins Now, most quinoa waffles are made using quinoa flour. These are made using quinoa which we cook along with the potatoes!  Of course, if you happen to have leftover cooked quinoa and potatoes, you can use those! MORE VEGAN BREAKFAST OPTIONS - Carrot Cake Pancakes - Cinnamon Streusel Pancakes - Tiramisu Pancakes - Breakfast Burrito - Chickpea Flour Frittata - Savory Oats Hash - Chickpea Chilaquiles - Sweet Potato Hash  Continue reading: Potato Quinoa Waffles ( Aloo Tikki Waffles)The post Potato Quinoa Waffles ( Aloo Tikki Waffles) appeared first on Vegan Richa.

The Worlds 10 Best Vegan Ice Cream Shops

April 8 2021 Happy Cow veggie blog 

Every day, it’s ice cream season somewhere in the world! From soy, to coconut, to cashew cream based; we’ve got a mouth-watering rundown of the very best vegan ice cream shops in the world, with more within fingers reach on the HappyCow app. If summer hasn’t come to your location yet, let these 10 vegan ice cream shops get you planning ahead for the heat. 10. FoMu – Allston, USA This vegan ice cream parlor will be celebrating its 10th anniversary next year! If offers non-dairy, nut-based and coconut-milk-based ice creams, served cup, cone, sundae or frappe style. FoMu has a wonderful texture and consistency to all of their icecreams as well as a wide array of toppings to spice up your sundaes. Francourt 9. iceDate – Munich, Germany As its name suggests, this is the perfect place to take your date for a sweet summer treat – even for the health conscious, since these ice creams use all organic ingredients and no refined sugars. It tastes amazing and you can have a big portion without any remorse. sustainably.vegan 8. Sticky Sweet – Portland, USA Portlands first official plant-based ice cream shop makes their ice cream from scratch, without dairy, […] The post The Worlds 10 Best Vegan Ice Cream Shops appeared first on HappyCow.

Baked Tofu Curry (Easy Tofu Makhani)

September 1 2021 Vegan Richa 

Baked Tofu Curry (Easy Tofu Makhani)The easiest, simplified and hands-off version of tofu makhani (butter tofu) curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of everything for a fabulous silky Baked Tofu curry! Serve with rice for a delicious vegan dinner. Glutenfree Nutfree. Soyfree option. If you are adding ONE more tofu curry recipe to your collection of easy dinner recipes, let it be this vegan baked tofu curry. Why? Because it is the easiest, simplified and most hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of all of these steps for us. Even better, we get all of this done within the same casserole dish. Fewer dishes = more time to relax. This Indian tofu curry is vegan and baked version of tofu makhani. Tofu/­­paneer makhani and tofu butter masala are often used interchangeably. Though very similar sauces, makhani is silkier and smoother than butter masala. This version uses canned tomato purée and coconut milk to get that creamy silky sauce! You can add other proteins such as veggies and chicken, soycurls or chickpeas to the sauce. The gravy is rich and creamy thanks to coconut milk and it is flavored with aromatic warming spices. Your home will be filled with a tantalizing aroma while your curry is baking. Yes, I repeat, this curry is baked in the oven. All in all, this vegan dinner took less than 45 to make, and trust me, you will be going back for seconds when you sit down to enjoy this delicious meal. Maximum flavor with minimal effort. Serve this curry with rice and mop up all that delicious gravy with some hit roti or naan until the last drop is cleaned off your plate. MORE INDIAN COMFORT FOOD - Baked Madras curry Tofu - Baked Balti Veggies - Veggie curry casserole  - Butter Tofu- GF - IP Tikka Masala Simmer Sauce GF - Tofu in Spinach Curry - Saag Tofu - Vegetable Jalfrezi Continue reading: Baked Tofu Curry (Easy Tofu Makhani)The post Baked Tofu Curry (Easy Tofu Makhani) appeared first on Vegan Richa.

Roasted Vegetable Sandwich with Sun-Dried Tomato Basil Spread

August 25 2021 Vegan Richa 

Roasted Vegetable Sandwich with Sun-Dried Tomato Basil SpreadThis ultimate vegan roasted vegetable sandwich is packed with delicious charred veggies and features a quick homemade sun-dried tomato basil spread! This easy veggie sandwich bursts with goodness at every layer.  Make it for lunch or bring to a picnic. Nutfree and Soyfree! Get ready for the ultimate Roasted Vegetable Sandwich – one that rivals anything you can get at the deli counter. Smoky, sweet, and tender grilled veggies with the perfect amount of charr sandwiched in toasted slices of bread with a little sun-dried tomato pesto spread! Everything is made from scratch here! YES, we take this grilled vegetable sandwich to the next level, by adding a homemade sundried tomato spread that comes together in the food processor in minutes. There’s plenty of room for experimentation in this vegan roasted vegetable sandwich recipe. I used grilled eggplant, zucchini, red onion, and bell peppers. If you want, add fennel, endive, or mushrooms. All of those would make fine vegetable substitutes. Hummus,  cashew cream, green vegan pesto, or white-bean puree can replace the sun-dried tomato spread. You can skip the spread altogether and top the veggie sandwich with vegan cheese or just add a bunch of fresh basil or mint leaves. However, I do love the spread in this and I think so will you.   MORE SANDWICHES TO TRY - Pulled Jackfruit BBQ Sandwiches - Chickpea Avocado Salad Sandwich - Tofu Egg Salad Sandwich - General Tsos Tofu Sandwich - Cauliflower Cheddar Pesto Sandwich Continue reading: Roasted Vegetable Sandwich with Sun-Dried Tomato Basil SpreadThe post Roasted Vegetable Sandwich with Sun-Dried Tomato Basil Spread appeared first on Vegan Richa.

Vegan Yellow Squash and Corn Casserole

July 25 2021 FatFree Vegan Kitchen  

Vegan Yellow Squash and Corn Casserole Golden slices of summer squash and kernels of corn are baked in a creamy sauce and topped with bread crumbs in this Southern-style vegan squash casserole. It’s the perfect summer side dish. Hi, my name is Susan, and I’m a vegan. It’s been so long since I updated this blog that I only half-humorously feel like I need to introduce myself again. For those of you who don’t know me, you can find my real introduction on my About page. For those who do know me and worried that I had fallen off the planet, I’m happy to report that I’m alive and well and now living in Louisiana.  My husband and I had been thinking of moving back to our home state to be closer to family, but when the pandemic hit, we put that idea on hold. So we hadn’t been actively looking for a house when, in January, we practically stumbled on the perfect house just a mile from my parents. Of course, there were complications–someone else had a contract on it–but when that contract fell through, we had to act fast to make sure it didn’t get away from us. Since we hadn’t really been expecting to move, we had a lot of packing up and cleaning out to get 21 years of accumulated junk out of our old house and a bunch of repairs, painting, and sprucing up the yard to get that house ready to sell. It all seems in retrospect to have happened so quickly–all except the unpacking. It took months of emptying boxes, but we’re finally settled into our house in the country. And we love it! The boxes have been recycled, the ancient stove and dishwasher have been replaced, and I’m starting to feel like my old self again, the self that likes cooking food and writing about it. The thing I love most about the move is that I get to spend more time with my parents. After living in other states for the past 30+ years, it’s a joy to be able to get to know them all over again. It was with that family connection in mind that I chose this squash and corn casserole as my first “coming back home” recipe. Its based on the squash casserole my mother often made when I was growing up. I’d always considered it her recipe, but she says she got it from my grandmother. I’m happy to put my own twist on it and hopefully pass it down to my daughter for further adaptation. In its original incarnation, it was made with canned creamed corn. In my updated vegan version, I created a cream using frozen organic corn, vegetable broth, and nutritional yeast and herbs for added flavor.  How to Make the Best Squash Casserole Squash casseroles are a great way to use up some of the abundance of summer squash. You can even make them with zucchini or patty pan squash instead of the traditional yellow squash. While it’s a fairly simple dish, there are a few things you need to know to be sure that it comes out perfect every time: - First, and most importantly, you need to pre-cook the squash before mixing it in with the other ingredients and baking it. If you don’t cook it first, the squash will exude all of its moisture into the dish and your casserole will be watery. You also would have to bake it longer, heating up your summer kitchen for longer than is necessary. I prefer to sauté the squash and onion first (without oil), which not only cooks them but also adds flavor. - The creamed corn you buy in cans doesn’t usually contain any cream and is often completely vegan. But I like to make my own with organic corn and add creaminess and flavor to it by including cashews or tofu. Use the cashews if you can, but if they are too high in fat for your diet, light silken tofu or even regular tofu makes an acceptable substitute. - If you’re using the cashews and don’t have a high-speed blender, soak them first in water for a couple of hours and drain them completely before blending. - Seasoned panko makes the best casserole topping; look for an oil-free brand (Whole Foods makes one) or use gluten-free panko or bread crumbs instead. But feel free to omit the topping if you want. Im happy to report that the vegan squash and corn casserole was a big hit with the family. I served it with cornbread and pink-eye peas for a southern meal befitting our new country home. Print Add to Collection Go to Collections Vegan Yellow Squash and Corn Casserole Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It's plant-based and oil-free, too! Course Side Dish, Vegetable Cuisine Southern Keyword oil-free, plant-based casserole, southern squash casserole, vegan squash casserole Allergen Gluten-Free, Nut-Free, Soy-Free Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 158 kcal Author Susan Voisin Ingredients1 medium onion chopped 4 medium yellow squash sliced into 1/­­4-inch rounds 2 cloves garlic minced 1 1/­­2 cups organic frozen corn divided 3/­­4 cup vegetable broth 1/­­4 cup raw cashews or 1/­­4 cup tofu 1/­­4 cup nutritional yeast 1 tablespoon cornstarch 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1 teaspoon salt omit or reduce for lower sodium 1/­­4 teaspoon ground black pepper Optional Topping1 cup panko (or gluten-free bread crumbs) 1/­­2 teaspoon dried basil 1/­­2 teaspoon dried oregano InstructionsUsing a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat. Preheat oven to 350F. Line a 1 1/­­2 to 2-quart baking dish with parchment paper or oil it lightly. Blend 1/­­2 cup corn, vegetable broth, cashews/­­tofu, salt, cornstarch, and seasonings (nutritional yeast, oregano, basil, black pepper) in a blender until smooth. TIP: If you don't think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.) Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. Sprinkle the top with seasoned panko, if desired. Bake at 350 for 25-30 minutes. If the top isn't completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn't burn. Serve hot. NotesFor gluten-free, use gluten-free bread crumbs or omit the topping. Nutritional Info below includes cashews and salt. When made with firm tofu instead of cashews, these are the correct values: 119 Calories 1.3g Total Fat .24g Saturated Fat WW points (Blue plan):  - With cashews and panko: 3 points - With cashews but no panko: 1 point - With tofu and panko: 2 points - With tofu and no panko: 0 points Points vary on other plans.   NutritionServing: 1 serving | Calories: 158 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 4.35 g | Saturated Fat: 0.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 492 mg | Potassium: 396 mg | Fiber: 3 g | Sugar: 6 g Please pin and share!   The post Vegan Yellow Squash and Corn Casserole appeared first on FatFree Vegan Kitchen.

Vegan Lemon Bars GF

July 10 2021 Vegan Richa 

Vegan Lemon Bars GFThese refreshing vegan lemon bars are the perfect easy summer dessert! The recipe features a gluten-free crust made from oat and almond flour and a simple no-bake filling! Chill, cut, and enjoy! Vegan Glutenfree Soyfree Recipe Calling all lovers of lemon desserts! These lemon bars are the summer dessert you have been waiting for! Vegan Lemon Bars!!. They have a crunchy base and a rich and creamy lemon filling that you will love! I love that this lemon bar recipe takes only minutes to assemble. The crust needs to bake in the oven for 12 minutes but the filling is no-bake. So from there, you can just let the fridge or freezer do its thing until the cashew filling hardens. I don’t even need to whip out my food processor to make the crust, which is a really simple mix of oat flour  (use gluten-free if needed), almond flour, flax meal, and maple syrup.  It tastes like a traditional cookie crust. Try it -you’ll love it! For the filling, I use nutribullet and blend it for half a minute then let it sit for 5 mins the. Blend again. I repeat this 3-4 times and it works out well for soaked cashews. If your blender doesnt make a smooth cashew blend,  use a high-speed blender as we need to blend cashews until very smooth.  4-6 hours of soaking is ideal for making cashew-based desserts. If you are pressed for time, soak the cashews for 15  minutes in hot water. The rich and creamy blend of coconut cream with lots of lemon juice and zest makes the filling taste like lemon curd! So delish – no judgment if you grab a spoon and enjoy some straight from the blender. MORE Desserts FROM THE BLOG - Cinnamon Swirl Cake. Super popular! - Strabwerry Gallette - Blueberry Cobbler   - 1 Bowl Banana Apple Bread. Can be made into muffins - Peanut Butter Chocolate Marble Cake - Lemon blueberry pound cake - 1 Bowl Oil free Turmeric Coconut Loaf Continue reading: Vegan Lemon Bars GFThe post Vegan Lemon Bars GF appeared first on Vegan Richa.

Vegetable Balti

June 2 2021 Vegan Richa 

Vegetable BaltiThis easy Vegetable Balti is a really delicious way to get the family to eat healthy veggies like bell pepper and cauliflower, as the Balti Spices add a fantastic Indian flavor to them. Glutenfree Soyfree and Nutfree!. Serve it with rice. Meet vegetable balti! An easy veggie-forward weeknight dinner made in one casserole! What is Vegetable Balti and how is it different from other curries Balti translates to “bucket” in Hindi and refers to the style of cooking used for this dish. The food is cooked in an iron pan with two handles that looks a bit like a bucket. This style of cooking is said to have originated in a Pakistani restaurant in Birmingham, back in the 1970s. The now-famous balti curry has become a restaurant favorite as it is flavorful yet mild! My Balti spice blend really takes mere moments to make and lends such an incredible depth of flavor to the vegetables. While there are balti spice pastes available, the homemade spice blend is far superior to anything found in bottles or ready-made pastes. Think of vegetable balti as a type of stir-fry. We bake this dish in the oven. No burnt spices! If you loved my Vegetable Curry Casserole, you will love this one too! What is Balti Flavour? Balti sauce is a fragrant Indian sauce based on garlic, onions and ginger and a blend of Indian spices. Fresh whole spices are ground and used for the best flavor. They add umami flavor to the sauce. Balti sauce is generally not creamy but you can easily add coconut milk or cashew milk instead of water.  Balti gosht is eaten in Pakistan and North India, as well as other parts of the world, such as Great Britain. More veggie-forward dishes to try - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF Continue reading: Vegetable BaltiThe post Vegetable Balti appeared first on Vegan Richa.

Vegan Butter Chicken Lasagna Bake

May 24 2021 Vegan Richa 

Vegan Butter Chicken Lasagna BakeVegan Butter Chicken Lasagna Bake – an easy Indian Italian Fusion recipe the whole family will love! This easy vegan lasagna bake is made in one pan with simple pantry ingredients. Can be made in the skillet, too. Butter Chicken – one of those classic Indian restaurant recipes known and loved all around the world, mostly for the rich and buttery sauce. I veganized this classic Indian recipe in my first book and blog Vegan Butter Chicken and here and added a modern touch by turning it into Lasagna. You can never go wrong with Indian Italian Fusion Recipes. Comfort meets spice – what’s not to love. My entire family loves this easy vegan pasta recipe and I am pretty sure so will yours. Remember my Vegan Butter Chicken? My vegan spin on the Indian restaurant classic was such a win with you guys. While my Vegan Butter Chicken is made with soy curls and chickpeas, this vegan lasagna bake uses baked mushrooms as a meat substitute.  Amazing for those of you who are not into soy. You can add in some soy curls for the chicken texture. I made this lasagna the classic way, in a casserole dish but below, I included instructions for preparing this dish in a skillet. MORE VEGAN PASTA RECIPES: - Cauliflower Alfredo Spinach Artichoke Lasagna. - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Creamy Mushroom Spinach Pasta  Continue reading: Vegan Butter Chicken Lasagna BakeThe post Vegan Butter Chicken Lasagna Bake appeared first on Vegan Richa.

Vegan Hot and Sour Soup with Ramen

May 12 2021 Vegan Richa 

Vegan Hot and Sour Soup with RamenFor a hearty fusion meal full of veggies and tofu try my Vegan Hot and Sour Soup with Ramen! The perfect Asian-inspired comfort food thats ready in under 30 minutes! Hot and sour soup, basically, the Asian version of chicken noodle soup. Soul-hugging and comforting. This hot and sour soup is Indo- Chinese version. Yes theres a whole sub cuisine under Indian cuisine with Chinese and inspired dishes. To this simple soup, I add in some ramen noodles to cook with the soup to make for a hearty meal. You will love how quick and easy this Asian soup comes together!  It is ready in under 30 minutes. Perfect for last-minute dinners! The heat in this vegan hot and sour soup comes from fresh hot green chili, fresh ginger, and a dash of white pepper. While not overly spicy, it is definitely on the hotter side but the spice level is easily adjustable. The signature sourness of the broth comes from adding some rice vinegar. Don’t worry, the vinegar does not come through too much and is balanced out perfectly by the remaining broth ingredients. Some of the vinegar will evaporate during cooking so don’t worry if the vinegar dominates right in the beginning. It will taste more and more mellow as it cooks. However, for a bolder taste, add some more vinegar and soy sauce right at the end. MORE SOUPS FROM THE BLOG - IP Lentil Chili. GF - IP Mushroom Wild Rice Soup. GF - Japanese Veggie Curry. GF - Instant Pot Lasagna Soup with Red lentils.  - So Easy - IP Potato Chickpea Soup. GF - Tomato Soup with Tofu Croutons. - Cauliflower soup. GF - Tortilla soup with red lentils. GF Continue reading: Vegan Hot and Sour Soup with RamenThe post Vegan Hot and Sour Soup with Ramen appeared first on Vegan Richa.

Vegan Pasta e Fagioli

April 22 2021 Vegan Richa 

Vegan Pasta e FagioliVegan Pasta e Fagioli is a hearty, nourishing, and nutritious white bean and pasta soup packed with healthy veggies and plant-based protein! An Italian comfort food classic that is perfect all year round but especially on chilly nights. Serve with garlic bread.  When it comes to Italian soups, most people know minestrone and then maybe Italian wedding soup.  Let me tell you, you are missing out on a goodie! Pasta e Fagioli -which translates to pasta and beans and that sums it up pretty well. Reminds you of minestrone? Well, it’s similar, but there are differences – mostly in texture and some ingredients. What is the difference between Pasta e Fagioli and minestrone? Both Pasta e Fagioli and minestrone are hearty Italian soups made from a tomato base with added beans and pasta. While a classic Italian minestrone soup often has a whole array of colorful veggies added (like green beans or zucchini), Pasta e Fagioli is typically just white beans and pasta. So while minestrone is a bit lighter, Pasta e Fagioli is meant to be very thick! While there are not too many veggies added in the original version, in my recipe, I add some celery and carrots as well to make the broth more flavorful and the soup more colorful! In the traditional version, this Italian white bean soup is often made with pancetta or bacon. To make this a vegan Pasta e Fagioli recipe, we skip those additions and up the umami by adding tomato paste. You can add vegan bacon if you wish. Plenty of Italian herbs take care of the rest! This soup tastes amazing! MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Pasta e FagioliThe post Vegan Pasta e Fagioli appeared first on Vegan Richa.

soya chaap masala gravy recipe | soya chaap curry | soya chaap sabji

April 15 2021 hebbar's kitchen 

soya chaap masala gravy recipe | soya chaap curry | soya chaap sabjisoya chaap maasala gravy recipe | soya chaap curry | soya chaap sabji with step by step photo and video recipe. north indian curry or particularly the punjabi curries are known for their creamy, spicy gravy curries. these are generally limited to mixed vegetable, paneer, mushroom or a combination of these to make an ideal side dish for indian flatbread. however, there are other alternatives in vegetarian and soya chaap maasala gravy recipe is one such option with meat-like taste and texture. The post soya chaap masala gravy recipe | soya chaap curry | soya chaap sabji appeared first on Hebbar's Kitchen.

Green Chili Enchilada Soup

April 11 2021 Vegan Richa 

Green Chili Enchilada SoupThis one-pot Vegan Green Chile Enchilada Soup is vegan Mexican comfort food at its best! A hearty stew loaded with soy curls, corn and rice, then topped with all your favorite toppings for tons of flavor! This green chile enchilada soup recipe has everything you love about green enchiladas – the smoky heat of the green chiles, the Mexican spices, the creaminess and obviously the cheese. As this is a chicken-less enchilada soup, we add some soy curls in lieu of chicken as our protein. Otherwise, we rely on staple Mexican ingredients, such as rice, corn! I love the comforting creaminess the white beans add to this stew. Nutritional yeast adds the cheesy taste, but we also add some shredded cheese on top to finish this off. The secret to the creaminess of this vegan enchilada soup is a quick cashew cream which adds a nice richness to the soup and thickens it along with the rice. However, for those of you who are allergic, I listed a nut-free version in the tips section. I like finishing this Vegan Mexican soup off with some shredded cheese and some thinly sliced green chiles. Other great additions would be a fresh squeeze of lime, some sliced avocado, more vegan cheese shreds, and how about crushed tortilla chips? It will be hard to just have one bowl of this delicious vegan soup. More Vegan Soup recipes - Turkish lentil soup, - Turmeric Laksa Curry Soup - Indian Spiced tomato Soup, - Broccoli Slaw Soup, - Minestrone - Mushroom chickpea greens soup. Continue reading: Green Chili Enchilada SoupThe post Green Chili Enchilada Soup appeared first on Vegan Richa.

Baked Vegan General Tso Cauliflower

March 26 2021 Vegan Richa 

Baked Vegan General Tso CauliflowerYou will love this Baked Vegan General Tso Cauliflower  – it is so quick and easy to prepare even on a weeknight and the flavor is just like from a Chinese restaurant or take-out joint! Enjoy flavorful restaurant-style General Tso cauliflower at home for an easy weeknight dinner! These cauliflower florets are battered and baked, not fried. The crispy cauliflower is then coated in a deliciously sweet and sticky sauce that comes together is a cinch. You definitely won’t miss your take-out joint’s grub with this baked vegan General Tso Cauliflower recipe. The flavors in the sauce are spot on, with the perfect balance of sweet and salty but not so much that you feel like you need to drink a gallon of water afterward. This Chinese-inspired dinner was so delicious served on a bed of rice. Let’s talk about the General Tso sauce for a second! Other than just a mix of ketchup, soy sauce and vinegar, which many restaurants use, we start this sauce from scratch – adding fresh bell peppers, garlic and ginger to really get a deep round taste. You will want to bottle this sauce and put it on everything.  Trust me! MORE VEGAN CHINESE RECIPES FROM THE BLOG: - Sticky sesame Cauliflower - 1 pot Lo Mein with everyday ingredients - Sweet and Sour Chickpeas, Broccoli and Peppers.  - Sticky Sesame Ginger Tofu & Veggies- no refined sugar - Check out this Chinese recipe round-up  Continue reading: Baked Vegan General Tso CauliflowerThe post Baked Vegan General Tso Cauliflower appeared first on Vegan Richa.


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