tofu - vegetarian recipes

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tofu vegetarian recipes

Spinach Alfredo Skillet Lasagna

April 4 2021 Vegan Richa 

Spinach Alfredo Skillet LasagnaVegan Spinach Alfredo Skillet Lasagna makes the perfect weeknight dinner! An easy vegan pasta recipe that is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes! Bubbling hot lasagna deliciousness.... Are you ready for it? Spinach Alfredo Skillet Lasagna!  A satisfying one-pan meal that your whole family will enjoy! Perfectly cooked lasagna sheets cooked along with a fragrant mix of garlic, sauteed balsamic mushrooms, onions, spinach, and a dreamy cheesy vegan Alfredo Sauce – DROOL ALERT.  An easy dinner fix for lovers of easy one-pot meals and no-fuss pasta dinners! I love easy skillet lasagna recipes for their easy preparation and clean-up. Have you tried my French Onion Skillet Lasagna? Ever since I tried that recipe I knew I had to come up with another version and this Spinach Alfredo Lasagna is my new favorite -especially now that spinach is in season. But as you can make this with frozen spinach, you can prepare this easy one pot pasta dinner all year round. 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: Spinach Alfredo Skillet LasagnaThe post Spinach Alfredo Skillet Lasagna 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.

Sheet Pan Ratatouille with Polenta

March 17 2021 Vegan Richa 

Sheet Pan Ratatouille with PolentaThis bright and colorful Baked Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner. Ratatouille – I LOVE this classic French stew made from eggplant, zucchini, peppers and tomatoes and summer is the prime time to make this easy vegan dinner with local produce. This sheet pan Ratatouille is indeed the perfect recipe to serve all those beautiful farmers’ market veggies that are popping up during the warm months! As we know, roasting veggies really boosts their flavor and brings out their natural sweetness so an oven baked ratatouille is seriously the best way to showcase summer vegetables! Its so easy, its healthy and it’s versatile. You can make a big batch of Baked Ratatouille on a Sunday, then serve it up in different ways during the workweek! I love serving my baked veggies over creamy polenta, but I also really like this served with pasta, mashed potatoes, and even over toast! Whether made on a sheet pan or a casserole dish, baked Ratatouille is so simple yet flavorful with those dried herbs – trust me, you wont tire of it. This simple casserole version takes only 15 minutes of prep work before the pan goes into the oven to roast. The only hands-on part of this recipe is chopping the eggplant, summer squash, zucchini, bell pepper, tomatoes, and onion. Then it gets all tossed with olive oil,  herbs, salt, and pepper and then roasted in the oven for about 45 minutes during which your house will start to smell incredible. Once done, you can either dig in right away or store your ratatouille in the fridge for the workweek. Or freeze it! MORE VEGGIE GOODNESS FROM THE BLOG, - Peanut Butter Roasted Cauliflower Bowl. GF - Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF - Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Chili Garlic Tofu Bowl with Vermicelli. GF Continue reading: Sheet Pan Ratatouille with PolentaThe post Sheet Pan Ratatouille with Polenta appeared first on Vegan Richa.

Vegan Spring Dinner Recipes

March 14 2021 Vegan Richa 

Vegan Spring Dinner RecipesAdd a healthy punch to your plate with these veggie-centric vegan spring dinner recipes! A recipe collection chock-full of lovely spring produce like leeks, spinach, asparagus or carrots! Make the most of spring’s abundance with these Vegan Spring Dinner Recipe Ideas! Let’s bring on spring produce! After a long winter, I simply cant wait to hit the farmer’s market and come home with a big wicker basket filled with spring’s best produce. Crisp green stalks of asparagus and bunches of fresh spinach, young potatoes, leeks, carrots – more than I can probably handle on my own, but I’m up for the challenge and I know my friends will love to try some of these spring dinner recipes, I already have on my to-make list! Want to join in? Let’s get our hands on those spring greens and get cooking! Here are some of my favorite veggie-tastic spring dinner recipes that are colorful, wholesome, and simply feel and taste like spring. Most of these are very easy to make and you will find both light spring cuisine as well as comforting recipes for those colder days. Artichokes Vegan Spinach Artichoke Pasta Bake You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! TRY THIS RECIPE Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe. These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings. TRY THIS RECIPE Vegan Spinach Artichoke Dip Recipe Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree. Use a 9 inch skillet or stoneware dish to bake TRY THIS RECIPE   Asparagus Vegan Lemon Asparagus Pasta Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein TRY THIS RECIPE Fettuccine with Tomato Cream Sauce and Asparagus Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. TRY THIS RECIPE Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe TRY THIS RECIPE Chickpea Tofu Asparagus Curry Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi TRY THIS RECIPE Bulgogi Roasted Spring Veggie Bowl Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe TRY THIS RECIPE   Carrots Carrot Zucchini Chickpea Fritters Vegan Recipe Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties TRY THIS RECIPE Vegetable Carrot Fried Rice - Carrot Pilaf Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal. TRY THIS RECIPE Peanut Butter Roasted Cauliflower and Carrot Salad Bowl Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   TRY THIS RECIPE   Radishes Fusilli with Broccoli and Basil pesto and Red radish Fusilli with Broccoli and Basil pesto is an easy and quick meat free meal, a great recipe after a long day at work TRY THIS RECIPE Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (Recipe from http:/­­/­­www.amazon.com/­­gp/­­product/­­1941252095/­­vegric-20 Copyright (C) 2015 by Richa Hingle. TRY THIS RECIPE   Spring Cabbage Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes TRY THIS RECIPE Vegan Okonomiyaki - Cabbage Carrot Pancakes Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes TRY THIS RECIPE   Avocado Avocado Pasta with Smoky Pecans Avocado Pasta with Smoky Pecans. This 20 Minute Creamy Avocado Basil Sauce is great over spaghetti or zoodles. Serve with smoky spicy pecans for amazing flavor.  Vegan Soyfree Recipe. Can be nutfree.  TRY THIS RECIPE Mediterranean Quinoa Salad with Arugula, Avocado Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. TRY THIS RECIPE Spicy Avocado Chickpea Salad Sandwich Easy Smashed Avocado Chickpea Salad sandwich spiced with cumin and cayenne. Serve over soft fresh bread layered with greens and juicy tomatoes. TRY THIS RECIPE   Spinach Vegan Palak Tofu Paneer - Tofu in Spinach Sauce This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes! TRY THIS RECIPE Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed & Curry Leaf Sauce - an easy vegan meal that is ready in 30 minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite TRY THIS RECIPE Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak) Garlic Potato Spinach Stir fry - Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe TRY THIS RECIPE   Potatoes Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak. TRY THIS RECIPE Potato Pesto Pizza - Vegan Pesto Pizza Easy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe. TRY THIS RECIPE   I hope you found your favorite amongst my vegan spring dinner recipes! If you want to keep on browsing, here are more spring recipe round-ups that also include sweet treats: - Spring Recipes  - Vegan Easter Dinners - Mother’s Day Brunch Ideas    The post Vegan Spring Dinner Recipes appeared first on Vegan Richa.

Vegan Mushroom Stroganoff – One Pot

March 7 2021 Vegan Richa 

Vegan Mushroom Stroganoff – One PotThis Vegan Mushroom Stroganoff recipe is packed with earthy flavor and umami from mushrooms and so creamy you wont believe its dairy-free. Paired with pasta and sprinkled with parsley its the ultimate vegan comfort food. And its all made in just 1 Skillet! Lovers of creamy mushroom sauces, you gotta try this vegan mushroom stroganoff recipe – it is so good. It has all that lovely earthy mushroom flavor you can dream of and is finished off with that signature Stroganoff tang from some homemade vegan cashew sour cream and a touch of white wine. The smell of brown mushrooms cooking with garlic and fresh herbs, is one of my favorite scents ever! Plus, this recipe is EASY! The most difficult part of the recipe is slicing mushrooms and chopping some garlic and onions. If you wanted to make this even easier you can purchase pre-sliced mushrooms . 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 Mushroom Stroganoff – One PotThe post Vegan Mushroom Stroganoff – One Pot appeared first on Vegan Richa.

Eggs Benedict Casserole – Vegan Breakfast Casserole

February 25 2021 Vegan Richa 

Eggs Benedict Casserole – Vegan Breakfast CasseroleThis Vegan Egg Casserole is loaded with veggie goodness baked in one pan along with vegan “egg” made from blended tofu. Mushrooms add a touch of earthy flavor and satisfying savoriness to this vegan breakfast casserole. Serve with a quick vegan hollandaise. Who doesn’t love a breakfast casserole? Savory casseroles and one-pan dishes like this Vegan Eggs Benedict Casserole are the queens of any brunch buffet or potluck. Quick, delicious and the clean-up is easy. But wait? Is it even possible to make a vegan breakfast casserole? Let me tell you, with the help of some of the vegan fun foods like tofu, the answer is yes, you can! This vegan egg casserole recipe features some typical breakfast ingredients like toast, onions, mushrooms, and vegan “eggs” made from a blended tofu mixture. To add an egg benedict spin on this, I served this up with a quick vegan hollandaise sauce but you can also use vegan cashew cheese sauce or a drizzle of hot sauce. Who could say no to all that?!? I guarantee that everyone at the table will be happy. Serve up this Vegan Breakfast Casserole to a hungry crowd and freeze the leftovers (should there be any) for a quick savory breakfast! An easy breakfast everyone can enjoy! What I love most about this recipe is how customizable it is! You can add vegan sausage, any veggies you like and even a drizzle of hot sauce, if that’s your jam. MORE SAVORY BREAKFAST OPTIONS - Tofu Scramble Wrap. - Savory Oats Hash - Chickpea Chilaquiles - Tofu- Bhurji (Indian Scramble) - Sweet Potato Hash  - Lentil Frittata - Sprouted Lentil Avocado Toast Continue reading: Eggs Benedict Casserole – Vegan Breakfast CasseroleThe post Eggs Benedict Casserole – Vegan Breakfast Casserole appeared first on Vegan Richa.

Vegan Lentil, Apple & Pecan Stuffed Butternut Squash

February 12 2021 Vegan Richa 

Vegan Lentil, Apple & Pecan Stuffed Butternut SquashVegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time! Even though it’s February already I am still craving all things squash and pumpkin! And trust me, you too will love this easy Stuffed Butternut Squash recipe all fall and winter long. It’s a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, apples, onions and pecans. It’s seasoned with plenty of spices and herbs and baked inside a halved butternut squash making for a beautiful presentation. Obviously this is a great healthy vegan meal for Christmas, Thanksgiving but really any dinner that calls for an eye-catching main. I love me a hearty and meaty main dish that is meat-free (obviously). And this lentil stuffed butternut squash is a great way to show your family and friends that plant-based recipes can be incredibly satisfying. Nobody’s gonna leave the table hungry here and we don’t compromise on flavor either. The apple, pecan and lentil filling is wonderfully savory and packed with such incredible flavor thanks to fennel seeds, sage, thyme and rosemary. Thanks to the brown lentils, the filling honestly tastes and feels a bit meaty, and sausagey which is crazy because theres not even any meat substitute in it. More Vegan Butternut Squash recipes: - Vegan Butternut Squash Stuffed Shells - Butternut Squash Carbonara - Squash & Red Lentil Curry  More Vegan Fall & Winter recipes: - Jalape?o Cornbread chili Casserole  - Pumpkin Mac and cheese Bake  - Vegan Pumpkin Sage Biscuits - Easy Pumpkin Cornbread - Pumpkin Sage pasta with Crisp Sage Continue reading: Vegan Lentil, Apple & Pecan Stuffed Butternut SquashThe post Vegan Lentil, Apple & Pecan Stuffed Butternut Squash appeared first on Vegan Richa.

Eggplant-Potato Moussaka

February 5 2021 Isa Chandra Moskowitz 

Eggplant-Potato Moussaka Feeds around 8, takes about an hour and a half Photo By Kate Lewis This is a Terry recipe from Veganomicon! Can you even tell when a recipe is mine or Terrys? Hint: Terry is less lazy than me. This recipe is actually on the site but we updated it in the last version of the book to use cashew cream. Did you even know that there’s an updated Veganomicon? It’s like really nice with new recipes, old faves, photos by Kate Lewis and stuff. Buy it and update your library! Anyway, we are in for a deep freeze this weekend so I thought Id post a recipe that was a little more involved. It is so satisfying and worth it, and working your oven will keep you nice and warm. Our idyllically vegan version of this traditional Greek casserole tastes like it was made in a restaurant. A fabulous vegan ancient Greek restaurant nestled in a majestic olive grove at the base of Mount Olympus thats been baking vegan moussaka since the goddess Aphrodite first stepped out into the world in of a cab made of sea foam. This mythical restaurant also delivers via pink flying horses paid a fair and living wage to anyone who reads this recipe aloud three times and clicks their golden winged sandals.  If you have no idea what were talking about or what moussaka could be, we still think youll warm up to this gorgeous dish of roasted eggplant, potatoes, and zucchini layered with a subtle cinnamon-spiked tomato sauce blanketed with a creamy cashew and pine nut silken tofu custard (a recipe tester favorite!). This refresh of the original recipe has more tomato sauce and more pine nut cream for a bigger, thicker, even more substantial dish perfect for potlucks or just eating  at home all week long. This reheats beautifully and tastes even better the next day. Serve with slices of crusty peasant bread and a basic salad of sliced ripe tomatoes and cucumbers dressed with lemon and olive oil. Recipe Notes ~Very fresh zucchini may be watery after roasting. If so, when cool enough to handle, gently squeeze the slices by the handful to remove any excess water. See our tips for roasting summer squash (page 35), for further suggestions. Ingredients Vegetable layer: 1 pound eggplant 1 pound zucchini 1 1/­­2 pounds russet or large baking potatoes (large, long potatoes work perfectly in this recipe) 3 tablespoons olive oil plus more for brushing Salt For the Sauce: 2 tablespoons olive oil 1/­­2 cup finely chopped shallots 3 cloves garlic, minced 3 (15 ounce) cans diced fire roasted tomatoes 2 teaspoons dried oregano 1/­­2 teaspoon ground cinnamon 2 bay leaves 1 1/­­2 teaspoons salt For the Cashew Cream: 1/­­2 cup unroasted cashews, soaked for an hour or so, then drained 2 tablespoons olive oil 12 ounces soft silken tofu 1 tablespoon fresh lemon juice 1 teaspoon arrowroot powder 2 cloves garlic, chopped 1 teaspoon dried oregano 1/­­4 teaspoon ground nutmeg 1 teaspoon salt To assemble: 1/­­2 cup fine dry breadcrumbs 1/­­4 cup pine nuts Olive oil, nutmeg, oregano for dusting top of casserole Directions Prepare the vegetables: Preheat the oven to 400°F. Line three large baking sheets with parchment paper, and generously oil the sheets with olive oil. Wash the eggplant and zucchini, and trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately 1/­­4-inch-thick slices. Arrange vegetable slices on a separate baking sheets in a single layer: do not overlap slices. Brush slices with olive oil and sprinkle vegetables with little bit of sea salt. Roast the pans of zucchini and eggplant for 15 minutes, or until tender. The potatoes may take longer, about 20 to 22 minutes, until slices can be easily pierced with a fork. Remove from oven and continue make the sauces. While the vegetables are cooking, prepare the tomato sauce:  Heat olive oil and minced garlic in a large heavy-bottomed saucepan over medium heat. Cook the garlic for about 30 seconds, then add the shallots and cook until soft and translucent, 3 to 4 minutes. Add the wine and simmer to reduce slightly, about 2 minutes. Add the crushed tomatoes, oregano, ground cinnamon, bay leaves, and salt. Partially cover and simmer over medium-low heat for 12 to 15 minutes, stirring occasionally. The sauce should reduce slightly. Turn off the heat and remove the bay leaf. Make the cashew cream:  In a food processor, blend the cashews and olive oil, scraping the sides of the bowl with a rubber spatula, until a creamy paste forms. Add the remaining cream topping ingredients. Blend until completely creamy and smooth. Assemble the moussaka, opa! Grease a 9 x 13-inch casserole with olive oil and preheat the oven again to 400°F. Spread 1/­­4 cup of sauce on the pan, then add successive layers in order of eggplant, potatoes, sauce, and half the bread crumbs. Spread all the zucchini on top of this. Top with a final layer each of eggplant, potatoes, sauce, and bread crumbs. Use a rubber spatula to evenly spread the tofu nut cream over the entire top layer. Decorate top by scattering with pine nuts and healthy drizzles of olive oil. Dust the top generously with dried oregano and a tiny pinch of nutmeg.  Cover with foil and bake for 45 minutes, uncover and bake another 15, then broil top for 2-4 minutes until browned spots appear (for that authentic Greek homemade casserole touch). For easier slicing, cool 10 minutes to allow the topping to firm up.

Savory Chickpea Flour Waffles – Pakora Waffles

February 2 2021 Vegan Richa 

Savory Chickpea Flour Waffles – Pakora WafflesPakora Waffles! Chickpea Flour Waffles are a fun savory vegan breakfast treat or snack! Pakora’s are a staple at most Indian restaurants and now you can have them for breakfast – unfried! Gluten-free too! So it was definitely time for me to come up with another creative savory use for a waffle iron. Enter Pakora Waffles. What are Pakoras? Pakora is a spiced fritter originating from the Indian subcontinent, often sold by street vendors and consisting of vegetables such as potatoes and onions, coated in spiced gram flour and then deep-fried. These waffles are a fun play on the popular Indian snack. Light crispy waffles made with chickpea flour with plenty of veggie goodness and spices in them! Is gram flour the same as chickpea flour? Besan (gram flour) and Chickpea flour are not the same! Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Besan is Brown Chickpea flour, is finer and milder flavor. Garbanzo bean flour (white Chickpea flour) is coarse, dryer, more bitter flavored and needs more moisture. Read this blog post for differences and where to use which flour. MORE CHICKPEA FLOUR RECIPES - Chickpea flour tofu  - firmer and sturdier with chickpea flour - Omelet with Chickpea flour  - Chickpea flour frittata - no soy - Socca is better with chickpea flour. - My Gluten-free Naan is better with chickpea flour - Breakfast Scramble with Chickpea Flour - Gluten-free flatbread - Cheese slices! no nuts. Continue reading: Savory Chickpea Flour Waffles – Pakora WafflesThe post Savory Chickpea Flour Waffles – Pakora Waffles appeared first on Vegan Richa.

French Onion Skillet Lasagna

January 28 2021 Vegan Richa 

French Onion Skillet LasagnaVegan French Onion Skillet Lasagna – that’s sweet and savory caramelized onion, spinach, and vegan bechamel cooked on the stove alongside lasagna sheet pasta! No baking required! An easy one-skillet dinner your family will love! Dinner tonight! This Vegan French Onion Skillet Lasagna is going to be a new fave for you! Im obsessed with one-pan meals like this French Onion Skillet Lasagna for their easy preparation and clean up. They make the perfect weeknight meal as this easy vegan pasta recipe is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes! Reasons to love this vegan skillet lasagna: This meal is quicker than making a regular lasagna as we do not bake it but cook it in a skillet on the stovetop. No oven required and way fewer dishes to clean than with a traditional lasagna. Plus no layering needed which also cuts down on prep time. That pasta just goes in with all the other ingredients. It is still going to be a little labor of love. Think of french onion soup! You have to take the time to caramelize the onions properly – it takes about 25 minutes to get them where they should be. Its a rewarding little dinner project and best to do when you feel like spending some quality time in the kitchen. More vegan pasta recipes: - Cauliflower Alfredo Spinach Artichoke Lasagna. - Lasagna Bolognese - Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Creamy Mushroom Spinacb Pasta  Creamy cheesy vegan white sauce and lots of caramelized onions, mushrooms and some spinach cooked on the stovetop alongside lasagna pasta sheets. Give.me.the.whole.pan. Right?Continue reading: French Onion Skillet LasagnaThe post French Onion Skillet Lasagna appeared first on Vegan Richa.

Firecracker Tofu Wings

January 15 2021 Vegan Richa 

Firecracker Tofu WingsSweet and Spicy Crispy Baked Firecracker Tofu Wings – an addictive vegan appetizer that will leave you wanting more. This is a super easy and delicious tofu recipe that’s perfect for Game Day, parties, movie night, or any occasion that calls for crowd-pleasing snacks. I am not in the habit of calling a recipe addicting, but if anything would deserve that kind of etiquette, it would be these Firecracker Tofu Wings. They are perfectly crispy on the outside, soft and on the inside, and soak up all of the sweet and spicy firecracker sauce! Like takeout, just way better plus all plant-based and lower in artificial ingredients than the takeout version. Every bite of these baked tofu wings is absolutely delicious and you will find yourself automatically reaching for the next wing while still munching on the first one! Don’t say I did not warn you! Bookmark this one for your next movie night or Game Day. What is firecracker sauce? Firecracker sauce is a simple sweet and hot Asian-inspired stir-fry sauce that goes well with just about anything and is especially great for spicing up anything rather neutral-tasting – from cauliflower to tofu! Traditional restaurant-style firecracker sauce has a hefty dose of sugar to make it more sweet than hot. With my sauce, I go a bit heavier on the spice and flavor and lower on the sugar. Anything from 2 1/­­2 – 3 tbsp will be just enough. Start with 2/­­1 tbsp and add some more to taste. You might not even need the whole amount. More vegan appetizer and snacks : - Baked Sweet Potato Fries with vegan Chipotle Ranch - Baked Garlic Fries with Garlic Tahini Sauce.  - Nashville hot cauliflower bites - Spicy Pepper Crisp Cauliflower bites with celery ranch - Mango Sriracha Cauliflower Bites Continue reading: Firecracker Tofu WingsThe post Firecracker Tofu Wings appeared first on Vegan Richa.

Tempeh Meatballs & Spaghetti

January 7 2021 Isa Chandra Moskowitz 

Tempeh Meatballs & Spaghetti Serves 2 to 4 Photo By VK Rees So many of my best memories revolve around a big juicy meatball, and lots of slurpy, garlicky marinara. My grandmas dinner table with a big platter of her meatballs right in the center of it, always featuring a few burnt ones that everyone in the family tried to grab before anyone else could. My best friends mom, a beautiful Italian woman with jet black hair and catlike blue eyes, feeding me almost every night of the week. And later, when I went vegetarian, cooking tofu balls and spaghetti with my mom and sis. Even decades later, when I lived in a loft with no heat, every Sunday night my roommates and I would watch Sopranos and eat spaghetti and meatballs, made from some storebought soy sausage stuff.  Well, this recipe is none of those exactly, but its a mishmash of all those experiences. I love the texture of tempeh in meatballs, its succulent and satisfying. A few condiments and pantry spices give me the childhood flavors that I crave. Definitely double this recipe if you feel like it, and dont forget to burn a few…those are always the best loved.  The method of simmering tempeh here is one that is so useful when you want a more neutral flavor! Learn it, live it. This recipe is from Isa Does It. Ingredients For the meatballs: 16 ounces tempeh 1 cup water 1 tablespoon tamari or soy sauce 1 tablespoon olive oil 2 cloves garlic, minced 3 tablespoons ketchup 1 tablespoon dijon mustard 1/­­2 teaspoon dried oregano 1/­­2 teaspoon dried thyme 1/­­2 teaspoon salt Several dashes fresh black pepper 1/­­2 cup very finely chopped yellow onion 1 cup panko breadcrumbs Olive oil for pan frying For the rest: 8 oz spaghetti 4 cups marinara, storebought or homemade Red pepper flakes Fresh black pepper Directions Boil a pot of salted water for spaghetti.  Meanwhile, crumble tempeh in small pieces into a 2 quart pot. Submerge in a cup of water, a tablespoon soy sauce and one tablespoon olive oil. Cover and bring to a boil. Once boiling, lower heat and simmer, with the lid slightly ajar so that steam can escape, for 15 minutes. Most of the water should be absorbed. If there is excess water, drain and place tempeh in a mixing bowl and place in the freezer to cool It should take 10 minutes or so, give it a stir after 5 minutes to make it cool evenly. In the meantime, prepare your onions. Once cool, add garlic, ketchup, mustard, oregano, thyme, salt and pepper then mix well. Mix in the onions. Now add the breadcrumbs and use your hands to mix until it holds together very well. If it seems loose, add extra breadcrumbs by the tablespoon until you can form very tight, compact balls. Scoop up about golfball sized amounts and roll between your hands to form the balls. Your water should be boiling at this point, so cook the spaghetti now. When its ready, drain and toss with marinara in the pot you boiled it in. Keep covered and hot until ready to eat. Preheat a large non-stick pan (preferably cast iron) over medium heat. Coat the pan with a thin layer of olive oil. Add meatballs one by one, rolling them in the pan to coat in oil. If your pan is not big enough to fit all of the balls comfortably, then do them in two batches. Pan fry for about 10 minutes, rolling them frequently, to cook evenly.  Serve spaghetti in big bowls, with three or four meatballs each. Top with extra red pepper flakes or fresh black pepper and slurp it up!

Spaghetti Squash Bake with Sun-dried Tomato Cream Sauce

December 22 2020 Vegan Richa 

Spaghetti Squash Bake with Sun-dried Tomato Cream SauceThis easy vegan Spaghetti Squash Bake is a tasty Italian-inspired healthy, low carb, pasta-like casserole dish that everyone will absolutely love. Cooked spaghetti squash is combined with a creamy sun-dried tomato sauce, all baked until golden and bubbly. Spaghetti Squash is a winter veggie favorite! These miracle squashes naturally grow in such a way that, once cooked, their insides will pull apart in long, spaghetti-like strands. Thanks, Mother Nature! The long squash strands are tender enough that you can twirl them around your fork and they have a mild, slightly sweet flavor that makes them great for serving with a creamy sun-dried tomato sauce like in this spaghetti squash bake recipe. An Italian-inspired “pasta” bake that features cooked spaghetti squash, garlic, and spinach all smothered in a perfectly creamy and cheesy dairy-free sun dried tomato sauce and baked until bubbly and golden. SO good! I like to prepare my spaghetti squash in the Instant Pot but in a second I will also explain how to cook it in the microwave. Serve this easy casserole alongside a simple green salad or vegan caesar salad and some crusty bread for the perfect weeknight meal! More pasta meals from the blog - Garlic Pasta with Cajun Cauliflower - Cauliflower Parmesan Pasta Bake  - Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage  - Black pepper Mac and Cheese  - Creamy Cajun Pasta with crispy tofu - Lemon asparagus  fettuccine - Creamy mushroom Spinach Pasta  - Easy Vegan Alfredo Continue reading: Spaghetti Squash Bake with Sun-dried Tomato Cream SauceThe post Spaghetti Squash Bake with Sun-dried Tomato Cream Sauce appeared first on Vegan Richa.

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta

December 10 2020 Vegan Richa 

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaVegan Stuffed Shells with Butternut Squash Alfredo is the best comfort food casserole to feed a big crowd! Filled with spinach and creamy tofu “ricotta,” this stuffed shells recipe is an all-time family favorite. Use Pumpkin or other winter squash. Coming at you with a classic Italian comfort food classic with a seasonal twist! Vegan Stuffed Shells with Butternut Squash! These vegan butternut squash stuffed shells are bursting with creamy dairy-free tofu ricotta and spinach and baked in a velvety smooth and cheesy butternut squash alfredo sauce. Perfect for holiday gatherings, family dinners, date night…really any occasion that begs for some serious vegan comfort food! Let’s talk about the tofu ricotta. I’m constantly blown away by the wonders of tofu. If you are skeptical whether this is not gonna end up being all weird and tasteless – never fear! The tofu combined with nutritional yeast, almond flour, Italian seasonings, lemon and tofu makes for the perfect ricotta substitute. A bit tangy, a bit cheesy but very mild in taste. Some spinach in it makes the filling incredibly delicious. And less or more spinach to preference. The butternut alfredo is adapted from my creamy butternut carbonara. That sauce is so delicious and works amazingly here. Use pumpkin or other winter squash if you like! Stuffed Shells usually end up taking long prep times because you pre-cook the pasta and the sauce. In this recipe I am using uncooked pasta! that gets cooked with the sauce while baking just like my baked rigatoni recipe. No dealing with large pots of hot water! By the way, this stuffed shells recipe would also work for making cannelloni – simply stuff the cannelloni pasta with the ricotta filling as you would for the shells and bake in the alfredo sauce. Baking time might vary slightly. MORE VEGAN PASTA RECIPES FROM THE BLOG: - 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 You can also make these the traditional way by cooking the pasta first. See recipe notes for instructions. Continue reading: Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaThe post Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta appeared first on Vegan Richa.

Everything Bagel Crackers – 4 Ingredients only

March 11 2021 Vegan Richa 

Everything Bagel Crackers – 4 Ingredients onlyIf you are a fan of  Trader Joes famous Everything Bagel Seasoning, you are going to love these vegan Everything Bagel Crackers! Made with 4 ingredients only! A great snack served with hummus, or any soup! If you are a fan of Everything Bagels and love Trader Joes famous Everything Bagel Seasoning, you are going to love todays easy vegan Everything Bagel Crackers recipe. If you havent tried making your own crackers, you need to start! It’s a super rewarding little weekend project. I decided to add the famous Everything But The Bagel Sesame Seasoning to take these crackers to the next level. And I have to say, these are a winner! Now dont be intimidated by making crackers from scratch  - these are super simple to make. The base of this bagel recipe is just four ingredients. Flour, water, salt and oil – all mixed in a bowl. To make these special we add Evertyhing Bagel Seasoning. To get them rolled out nice and thin, we place the dough on a piece of parchment paper and cover with another piece of parchment paper. It helps to pat down the dough a little before starting to roll the dough. Roll until the dough is about 1-2 mm thick. What is Bagel Seasoning anyways? Everything Bagel Seasoning is basically the topping of an Everything Bagel. These days, you see it on everything – not only baked goods like vegan bagels but also for everything bagel tofu,  cheese balls, vegan scrambled eggs, hummus, avocado toast you name it –  and for a good reason. It adds the perfect salty, nutty, crunchy finishing touch to every dish. Here are the ingredients you will need for making Everything Bagel Seasoning from scratch: - Poppy Seeds - Sesame Seeds - Black Sesame Seeds - Minced Dried Garlic - Minced Dried Onion - Flaked Sea Salt Mix 2 tbsp. poppy seeds with 1 tbsp. each of white and black sesame seeds and add each 1 1/­­2 tbsp or dried minced garlic and dried onion flakes as well as 1 1/­­2 tsp flaked sea salt Apart from making Everything Bagel crackers you can use the seasoning for making pita chips or vegan bagels or sprinkle on top of avocado toast. MORE VEGAN CRACKERS RECIPES: - Chickpea Fennel Crackers - Cumin Spiced Crackers - Semolina Crackers - Gluten-free Rice Crackers Continue reading: Everything Bagel Crackers – 4 Ingredients onlyThe post Everything Bagel Crackers – 4 Ingredients only appeared first on Vegan Richa.

Vegan Vegetable Curry Casserole

March 3 2021 Vegan Richa 

Vegan Vegetable Curry CasseroleUp your weeknight dinner casserole game and take those baked vegetables on a trip to India with this easy vegan vegetable curry casserole loaded with Indian spices and creamy tomato gravy! I have been loving making casserole style meals like thjs lentil curry casserole lately and heres is another one you will love! Easy vegan Vegetable Curry Casserole! Whenever I am looking for a delicious way to get my fill of veggies, I turn to this vegetable casserole! Tons of healthy colorful vegetables baked in an Indian style coconut curry sauce to make an incredibly flavorful meal that is made in one dish! This veggie casserole is easy to make, gluten-free, vegan & makes a big big portion, perfect for feeding a family or for making ahead for a quick meal whenever hunger hits! Yes, you heard me – this healthy veggie casserole is perfect for meal prep! I like to make this casserole on Sunday or Monday, then eat it throughout the week with a side of rice, cauliflower rice ornaan!   What really brings this dish to life is the light and flavorful curry sauce to which we add a bunch of Indian spices! You can use coconut milk or cashew milk or other Alternate thick non-dairy milk. MORE INDIAN 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: Vegan Vegetable Curry CasseroleThe post Vegan Vegetable Curry Casserole appeared first on Vegan Richa.

Restaurant Style Aloo Gobi

February 17 2021 Vegan Richa 

Restaurant Style Aloo GobiThis restaurant-style aloo gobi that has all the flavor we love ordering at our favorite takeaway. Just the right amount sauce and spice in this Vegan Aloo Gobi! Aloo Gobi – Spiced Potatoes with Cauliflower. is one of the most ordered Indian dishes for a reason. This Vegan Aloo Gobi is just like the one you get at the restaurant (if you’re lucky ). Packed with flavor, super comforting on a cold day, 100 % plant-based, wholesome and the best! Aloo gobi has many variations. The home style version is usually a dry side like this. Restaurants usually add the sauce to the dish so that you can order it as a main.You all have been asking me for an Indian restaurant version and this is your basic restaurant style Aloo Gobi with a bit of sauce. You can double up the sauce for saucier and add some cashew cream in the end for creamier if you wish. What is Aloo Gobi? Aloo gobi (potatoes & cauliflower) is a popular North Indian veggie dish. It’s basically potatoes and cauliflower cooked with onions, tomatoes and a blend of spices. It can be made in several ways. Dry or with sauce/­­gravy.  You can make it with only onions or only tomatoes or use no onion or tomato at all, depending on what ingredients you have on hand. This aloo gobi recipe I am sharing today is one of my favorite versions. It has onions, tomatoes, ginger, garlic, and all the spices and tastes just like what you get in an Indian restaurant. While restaurants typically fry the veggies and then toss them in gravy,  this version is quite a bit healthier as we bake the veggies instead. More Indian Mains - Butter Tofu - Tofu in Butter Masala Sauce. GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF - Keema Madras - Lentils in Madras sauce. GF Continue reading: Restaurant Style Aloo GobiThe post Restaurant Style Aloo Gobi appeared first on Vegan Richa.

Grilled Tofu Skewers

February 7 2021 VegKitchen 

Grilled Tofu Skewers Give these Grilled Tofu Skewers a try for dinner tonight. This recipe is made of Grilled tofu that is marinated and paired with vegetables. Serve up these tofu kebabs for lunch, dinner, or even as a party appetizer for entertaining guests.  A homemade marinade will bring such incredible flavor to the tofu in this dish. When you pair the marinated tofu with the zucchini, peaches, and red onions, you get the perfect sweet and savory recipe.  If you are a fan of firm tofu, here is a creative way to use it up! Toss it on the grill and let it crisp up to perfection.  This Grilled Tofu Skewers Recipe Is … Vegetarian  Gluten-Free  Vegan  A Great Grilling Recipe for Summer and Spring  Nut-Free  30-Minute Dinner Idea  How to Make Grilled Tofu Skewers  The first thing you will want to do is create your marinade. Add the marinade ingredients in a bowl or sealable bag and mix well. If using wooden bamboo skewers, soak them in water. Drain the tofu and pat it dry. Try to get out as much liquid as possible by pressing on it. Cut your tofu into cubes, and toss it in with the marinade. Then […] The post Grilled Tofu Skewers appeared first on VegKitchen.

15 Vegan Game Day Recipes

February 5 2021 Vegan Richa 

15 Vegan Game Day Recipes15 Vegan Game Day recipes to make your game day or Super Bowl Sunday memorable, delicious, and cruelty-free!From appetizers, nachos, and dips to sweets, youll find everything you need to make vegan and omnivores alike dig in! It’s Game Day Season!  Whether youre a  die-hard American football fan, or simply a food fan that just enjoys the snacking part of watching the game or the Super Bowl, here are some delicious, mouthwatering vegan snacks, dips, and nibbles youll thoroughly enjoy. In this round-up, Ive got you covered for all your vegan snack needs. These are without a doubt, my fav plant-based shared appetizers and snacks. Ideal for any gathering but especially your Super Bowl Sunday party. And we don’t stop at nachos and burgers, because really, what is life without something sweet? Let’s allow both our sweet and savory taste buds equal playing time and serve up our salty snacks with a sweet homemade slushie or cooler! So dig in and make it a watch party worth remembering. Here are my favorite Vegan Game Day Recipes. Appetizers Vegan Nachos with Nut-free Nacho Cheese These Nachos come together in 30 minutes. Make the nut-free Nacho cheese sauce in 10 mins,spice up beans, prepare the toppings, layer and serve. TRY THIS RECIPE Vegan Firecracker Tofu Wings Sweet and Spicy Crispy Baked Firecracker Tofu Wings - an addictive vegan appetizer that will leave you wanting more. This is a super easy and delicious Asian-inspired tofu recipe that's perfect for Game Day, parties, movie night, or any occasion that calls for crowd-pleasing snacks. TRY THIS RECIPE Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Pita Bread Mediterranean Nachos with Shawarma Spiced Chickpeas, Tzatziki, Olives, Cucumber, warm toasted Pita bread. Great Appetizer for parties or potluck. Vegan Nutfree Recipe TRY THIS RECIPE Cajun Chickpea Fries with Cilantro Jalapeno Lime Cream Dip   You will love these pan-fried Cajun chickpea fries made from chickpea flour. They are golden crispy brown on the outside and creamy, tender and delicious on the inside. Serve with my vegan cilantro lime dip for a fun glutenfree appetizer or party snack. Vegan Glutenfree Soyfree Recipe TRY THIS RECIPE Continue reading: 15 Vegan Game Day RecipesThe post 15 Vegan Game Day Recipes appeared first on Vegan Richa.

Mango-Chili Tofu Stir-Fry (Vegetarian, Vegan)

January 28 2021 Oh My Veggies 

Mango-Chili Tofu Stir-Fry (Vegetarian, Vegan) This post originally appeared as a guest post on Better Homes & Gardens! Im a pretty big fan. So I was super excited when they invited me to take one of their popular recipes and make it meatless for my readers.

Big Hugs Chickn & Rice Soup

January 25 2021 Isa Chandra Moskowitz 

Big Hugs Chickn & Rice Soup Serves 4-6 Call me an iconoclast but, but I prefer Chickn & Rice Soup to Chickn Noodle! Especially buttery jasmine rice. This soup has all the huggy ingredients: celery, dill, poultry seasoning with sage and thyme and, of course, garlic and onion. As it cooks your kitchen will fill up with the most nurturing aromas, like someone you love is cooking for you. And that someone, dear reader, is you. I used homemade Chickn Seitan, but you can use whatever vegan chicken you like. Or even thinly slice tofu or yuba. Just make sure to brown it nicely first. I also use some vegan butter here, for body and richness, but use all olive oil if you prefer. Its gonna be good! Recipe notes: ~ If the pot youre cooking in is wide enough, like a dutch oven, you should be able to brown the chickn in there before preparing the rest of the soup. Save yourself a dish, plus create little crispy bits that get swept up into the soup when you saute everything else. If youre using a stainless steel pot that is more tall than wide, its probably wiser to saute the chickn in a skillet and prepare the soup separately. Ingredients 1 tablespoon olive oil 2 cups chickn seitan, pulled into 1 to 2 inch pieces (8 oz) 2 tablespoons vegan butter (I used Miyokos) 1 medium yellow onion, thinly sliced 2 cups carrots, in 1/­­2 inch chunks 2 ribs celery, thinly sliced 3 cloves garlic, minced 1 teaspoon poultry seasoning 1 teaspoon salt Fresh black pepper 1/­­2 cup white jasmine rice, rinsed 8 cups broth 1/­­4 cup fresh dill, chopped, plus extra for garnish Directions Preheat a 4 quart pot over medium heat. Saute chickn in olive oil with a pinch of salt until nicely browned. Remove from pot and set aside.  Saute onion in butter with a pinch of salt for about 5 minutes, until translucent. Add carrots and celery and cook for about 5 minutes. Add garlic and saute until fragrant, about a minute, using a little extra butter if you like. Add poultry seasoning, salt and pepper and saute a minute more. Add rice and broth. Cover and bring to a boil. Once boiling, bring down to a simmer, and let cook for about 15 more minutes, until rice is cooked and carrot is tender. Stir in the chickn and dill and taste for salt and pepper. This definitely tastes better the longer you let it sit, but it can be enjoyed right away, too. Garnish with extra dill and serve!

Lentil Curry Casserole

January 7 2021 Vegan Richa 

Lentil Curry CasseroleMake this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth served over rice! So easy, so delicious. Gluten-free, too. We all have that bag of dried lentils somewhere in the back of our pantry, just waiting for us to find them, add some spices and simple pantry staple ingredients to them, and create an unexpectedly delicious and healthy dish that everyone will LOVE! This recipe for vegan Lentil Curry Casserole is one of those unexpectedly AWESOME lentil recipes that has to potential to become a family favorite! Especially if you are a fan of rich and creamy curries! It is one of my family’s favorite weeknight dinners – packed with plant-based protein, nutrients, and spicy goodness! A simple and nourishing curry casserole the whole family will enjoy tucking into. Just look at that thick and creamy gravy – all those amazing coconut and curry flavors are layered deeply into the lentils as they slowly bake. The perfect one-pot /­­ one-casserole meal and the perfect comfort food dish for the cold season! Think of this lentil casserole as an easy westernized version of restaurant-style Indian daal, with plenty of warming spices, creamy coconut milk and some nut butter for extra richness. You might have most ingredients at home already. Let’s get cooking! MORE INDIAN 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 This is a simple one pot meal baked into a casserole instead of on the stove top. Baking allows for amazing roasted flavor and also hands off cooking. You can easily convert it to stove top. This is a generic curry inspired from Indian flavors. You can change up the spices and flavors to preference. Lets make it!Continue reading: Lentil Curry CasseroleThe post Lentil Curry Casserole appeared first on Vegan Richa.

Slow Cooker Lasagna

December 22 2020 Robin Robertson's Global Vegan Kitchen 

Slow Cooker Lasagna The slow cooker is my go-to cooking method for lasagna.  Because it’s made with dried lasagna noodles (no need to pre-boil), assembly is a cinch. Plus, you can assemble it well in advance and refrigerate until needed.  Then, just set it and forget it! I’m posting this easy version just in time for the holidays.  It’s a great idea for Christmas dinner because you can relax and enjoy the day while it cooks, without worrying about it burning or spilling over in the oven. For another version, with more vegetables, try the Lasagna Primavera recipe in The Plant-Based Slow Cooker.  But if you want a more basic lasagna, this one’s for you.  You can leave out the spinach if you prefer, but I like the added greens.  (Plus red and green is so Christmas-y!)You can use your own homemade tomato sauce or storebought marinara sauce in a jar (you may need to use a jar and a half to make it sauce enough). Lasagna in a Slow Cooker For best results, use a large oval slow cooker. You may need to break the noodles to conform them to the shape of the slow cooker. To make gluten-free, use gluten-free lasagna noodles. I use regular dry lasagna noodles - no need to pre-boil. The added water is absorbed by the dry noodles and softens them as it cooks. SERVES 6 SLOW COOKER SIZE: 5- TO 6-QUART COOK TIME: 4 TO 5 HOURS GLUTEN-FREE OPTION   12 ounces soft tofu, drained 1 pound firm tofu, drained 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1?3 cup nutritional yeast 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon sea salt 1/­­2 teaspoon ground black pepper 4 to 5 cups of your favorite tomato sauce for pasta (or a large jar of marinara sauce) 1/­­2 cup water 1/­­3 cup dry red wine (optional) 1 package vegan mozzarella shreds (such as Violife or Daiya) 8 ounces uncooked lasagna noodles (about 9 noodles)   - Crumble all of the tofu into a large bowl. Add the spinach, nutritional yeast, onion powder, garlic powder, basil, oregano, salt and pepper. Mix well, then taste to make sure the mixture has enough salt and pepper. - Spread a layer of marinara sauce into the bottom of the slow cooker. Stir in the water and wine (if using). (The extra liquid will be absorbed by the dried noodles as they cook). Arrange a layer of the noodles over the sauce, breaking pieces to fit, as needed. - Top the noodles with about one-third of the tofu mixture, followed by a sprinkling of the mozzarella, and another layer of noodles. Spread a layer of marinara sauce over the noodles. Repeat the layering two more times, ending with a layer of marinara sauce topped with the remaining mozzarella. Put the lid on the slow cooker and cook on High for 4 hours or until the noodles are tender. - Remove the lid, turn off the cooker, and let the lasagna stand for about 15 minutes before serving.   The post Slow Cooker Lasagna appeared first on Robin Robertson.

Porcini Ramen With Runny Cashew Egg

December 15 2020 Isa Chandra Moskowitz 

Porcini Ramen With Runny Cashew Egg Serves 4 to 6 I love a creamy ramen. And yeah, I get little a jealous when I see a runny egg in a bowful of noodles, getting everything all luscious. Like, what an easy way to add creaminess and flavor. But vegans do it better. This cashew sauce is eggy and creamy, so easy and impossible to mess up. It really does hit the spot. It’s poured over a ramen made incredibly beefy with porcini mushrooms and a homemade broth. This recipe is semi-epic, but you can certainly use the runny cashew egg idea on a simpler ramen of your choosing.  So heres whats going on: Youll be making a rich, spicy broth from dried porcini mushrooms, miso and peppers. When the broth is strained, you grab all those rehydrated porcinis and cut them into meaty pieces. Youll be freezing tofu, toasting garlic, sauteeing veggies and blanching scallions. Like what, are you auditioning for Top Chef or something? Yes. That is exactly what you are doing. Ok better stop reading and start cooking. Recipes Notes ~Make the broth a night or two in advance so that it has plenty of time to cool. That way when you get to the actual ramen making, its really only 3 minutes. Or like 45. But still. Just make the broth on a night where youre making a different dinner and have it cook away, hands free. The kombu gives the broth a sealike umami quality that makes it more of a traditional Japanese dashi, but the broth is yummy with or without it (But yeah, better with it). ~About that tofu: extra firm tofu is frozen then thawed, then pressed. This changes the texture and makes it even chewier, and once thawed it is so easy to press all the water out. It is a whole experience! If you dont do that part, not a big deal, but I do recommend it. Otherwise, just press the tofu and proceed with the recipe. Frozen tofu takes a day to freeze and could take two whole days to thaw. So plan for it! Just let it thaw in the fridge. If it doesnt thaw completely, you wont get the correct, chewy effect so dont try to use tofu that is at all still icy.  ~For the peppers, I used serrano because its what I had. Thai chilis would be great, too. Jalapenos in a pinch. Habanero if you want a lot of heat. But no need to cut them, just poke about 5 little slits in them with a steak knife. This releases some heat, but not too much, and it makes it so you dont have to worry about handling spicy peppers too much. You can also just use some dried peppers or even sriracha.  ~To make curly scallions, thinly slice the dark green parts of the scallion, that will go in the recipe to be sauteed. For the remaining light green and white parts, fill a bowl with ice water. Thinly slice the scallion lengthwise and submerge in ice. They will curl up and get cute! Ingredients For the Porcini Broth 3 quarts water 6 cloves garlic, smashed 1 piece kombu (optional) 1 inch ginger cut into 3 or 4 pieces (dont peel) 1 oz dried porcini 2 serrano peppers, poked (see notes) 3 tablespoons red miso For the Runny Cashew Egg 1 cup unroasted cashews, soaked overnight or boiled for 20 minutes (skip this step if you have a highspeed blender) 3/­­4 cup water 1 teaspoon kala namak 1/­­8 teaspoon turmeric For the Ramen 16 oz ramen noodles 3 to 4 tablespoons canola oil, divided 1/­­4 cup thinly sliced garlic 14 oz extra firm tofu (see recipe note) pressed and cut into small cubes Dark green scallion, thinly sliced (see recipe note) 6 baby bok choy, white parts sliced off 2 tablespoons mirin 2 tablespoons tamari For garnish: Light green and white parts of scallion, curled (see recipe note) Spicy sesame oil Thinly sliced purple cabbage Sriracha Directions Make the broth: Add all ingredients, except for miso, to a large pot and bring to a boil. Lower heat to simmer for about 30 minutes uncovered, until its reduced to about 3/­­4. Remove from heat. Stir in miso. Let broth cool until its easy to handle without burning yourself.  Once cool, strain broth in cheesecloth into a large mixing bowl, squeezing as tight as you can to get as much broth as possible. Open up the cheesecloth and pick out the mushrooms to use. Compost everything else. If you dont have cheesecloth, no prob. Use a mesh strainer and just push the broth out with your regular old hands. Make the Runny Cashew Egg: Simply blend everything until completely smooth, scraping down the sides with a rubber spatula to make sure you get everything. This takes about a minute and a half in a highspeed blender but could take 5 minutes in a normal blender. Now prepare the ramen: Prepare the noodles in a separate pot according to package directions. Be careful not to overcook.  Preheat a wok or very wide pot over low heat and use 2 tablespoons of oil to toast the garlic until nice and golden. Be very careful not to burn, it should only take 2 minutes or so. Have a plate ready, and use a thin, slotted spatula to transfer the toasted garlic to a plate, leaving as much oil in the pan as you can.  Now turn the heat up, drizzle in a tablespoon or so of oil and saute the tofu cubes until golden brown, about 5 minutes. Cut reserved porcinis into bite sized pieces. Add to wok and aute an additional 5 to 7 minutes, drizzling in extra oil if needed. Add in green scallions and the white part of the bok choy. Saute 2 minutes. Add mirin and stir for another minute.  Measure broth and make sure it comes to 8 cups. Add to the wok and heat through. If you need to add a little water thats fine. Bring to a boil. Add the green part of the bok choy to wilt. Add 2 to 3 tablespoons of tamari and taste for salt.  Build bowls: Portion noodles into big bowls. Add all the content of the ramen in broth. Spoon about 1/­­4 cup eggy sauce in one motion (in other words, dont drizzle it, just pour slowly over one section). Garnish with toasted garlic, sliced cabbage, spicy sesame oil, sriracha and the remaining scallions. 

How to Get Enough Calcium on a Vegan Diet

December 8 2020 Vegetarian Times 

Calcium is critical for strong bones, and other vital functions in your body--and its harder to get on a vegan diet. The good news: with a little planning, you can meet all your daily calcium needs with whole, unprocessed foods. Plus, research suggests calcium absorption from plant sources is comparable to that from cow’s milk, nutrients found in plants benefit bones, and a carefully selected vegan diet doesn’t increase osteoporosis risk. And plant foods are rich in other nutrients like magnesium, vitamin K, copper, zinc, protein, fiber, antioxidants and other nutrients, all of which play an important role in preventing osteoporosis. You dont have to drink milk; keep bones strong with these 12 plant-based foods: 1. Collard greens One cup cooked = 266 mg Daily value: 27% Milk calcium equivalent: about 3/­­4 cup* Other bone-building nutrients: magnesium, vitamin K, fiber, vitamin C, beta-carotene and other antioxidants. 2. Tofu One-half cup = 250 to 400 mg Daily value: 25-40% Milk calcium equivalent: 3/­­4 to 1 cup* Other bone-building nutrients: protein, magnesium, copper, zinc. Note: firm and extra-firm varieties, made with calcium sulfate, have the highest calcium content. 3. Spinach One cup cooked = 245 mg Daily value: 24% Milk calcium equivalent: about 3/­­4 cup* Other bone-building nutrients: magnesium, vitamin K, vitamin C, beta-carotene and other antioxidants. Related: The Well-Stocked Vegan Pantry 4. Chia seeds Two tablespoons = 177 mg Daily value: 18% Milk calcium equivalent: about 1/­­2 cup* Other bone-building nutrients: magnesium, copper, zinc, fiber, omega-3 fatty acids. 5. Bok choy One cup cooked = 158 mg Daily value: 15% Milk calcium equivalent: about 1/­­2 cup* Other bone-building nutrients: magnesium, vitamin K, fiber, vitamin C and other antioxidants. Note: Because it’s a cruciferous vegetable, bok choy is also rich in cancer-preventive compounds. 6. White beans One cup cooked = 131 mg Daily value: 13% Milk calcium equivalent: about 1/­­3 cup* Other bone-building nutrients: magnesium, zinc, copper, fiber, protein Related: Nutrition Face-Off: Raw vs. Cooked Spinach 7. Tahini Two tablespoons = 126 mg Daily value: 13% Milk calcium equivalent: about 1/­­3 cup* Biggest benefits: magnesium, zinc, copper, fiber. Note: look for raw, unsalted varieties, with no added oil 8. Navy beans One cup cooked = 126 mg Daily value: 13% Milk calcium equivalent: about 1/­­3 cup* Other bone-building nutrients: magnesium, zinc, copper, fiber, protein 9. Amaranth One cup cooked = 116 mg Daily value: 12% Milk calcium equivalent: about 1/­­3 cup* Other bone-building nutrients: magnesium, zinc, copper, fiber, protein Related: 5 Habits of the Healthiest Vegans 10. Edamame One cup cooked = 98 mg Daily value: 10% Milk calcium equivalent: about 1/­­4 cup* Other bone-building nutrients: protein, magnesium, copper, zinc 11. Almond butter One ounce (about 22 nuts) = 86 mg Daily value: 8% Milk calcium equivalent: about 1/­­4 cup* Other bone-building nutrients: magnesium, protein, copper. Note: Look for raw, unsalted varieties, with no added oil. 12. Blackstrap molasses Two tablespoons = 82 mg Daily value: 8% Milk calcium equivalent: about 1/­­4 cup* Other bone-building nutrients: magnesium, copper, zinc. Note: Because it’s high in sugar, use blackstrap molasses as a substitute for other sweeteners, to avoid overdoing your daily sugar grams. * Based on the calcium content of 352 mg in one cup 2% milk The post How to Get Enough Calcium on a Vegan Diet appeared first on Vegetarian Times.


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