Ok, I’ll be honest with you. I wasn’t planning on posting this picture on my tumblr, but then I realized: This is actually a REALLY good recipe and I use it SO OFTEN. And so here you go; an extremely delicious way to cook your tofu or seitan!
I didn’t feel like taking a lot of time to make anything tonight, so I made this quick soup using some seitan I had made a few days ago.
Ingredients include: - Angel hair pasta (you can also use vermicelli, regular spaghetti noodles, rice noodles, whatever) - Homemade seitan (This is one of my seitan recipes; you can modify the spices to make it have whatever flavor you want) - Bok choy - Low sodium soy sauce - A tiny bit of agave - A whole bunch of ground ginger - Tiny bit of sesame oil - Chinese five spice - White pepper - Nutritional yeast
Hi everyone! Here’s a quick dish I’ve been loving lately. I know any Italians out there will be screaming at their screen because one-pot pasta dishes are pretty blasphemous. But I love how quickly and easily you can put a pasta dish together for a speedy dinner or even to pack for lunch when you’re in a rush.
Ingredients: - 4 oz pasta (Alternatively you can use more pasta and just add more liquid as you go) - 1 cup veggie broth - 1 cup water (add more if needed) - 1 cup diced sweet potato (the smaller you cut up your potato, the quicker it will cook. ½ inch cubes are an ideal size.) - 1 cup shredded kale - 1 slice vegan cheese OR 2 tbsp nutritional yeast (or both if you want your dish extra cheesy) - ¼ tsp black pepper - ¼ tsp salt - ¼ tsp garlic powder
Instructions: 1. In a large sauce pan, add you sweet potato and pasta. Add the veggie broth, water, salt, pepper, and garlic powder. Place a lid on top and bring to a boil. 2. Once brought to a boil, reduce to a simmer and put the lid back on. Stir every two minutes. Simmer for 8-10 min total, depending on what the package instructions for the pasta say. In the last two minutes of cooking, add the kale and your cheese/nooch. Stir so that the cheese/nooch melts into the remaining liquid to create a light sauce. You can add water 1tbsp at a time if it seems too dry to you. 3. Serve warm and ENJOY!
Inspired by Theinkedvegan, I couldn’t help but make my own version of it when I spot those extra mushrooms sitting in my fridge.
Gravy - Boil half a chopped onions, 1 clove of garlic, sprig of thyme, a table spoon of soy sauce, and chopped mushroom together until all ingredients are softened. Add a dash of nutrition yeast, I mean, dash - go easy on them because the gravy may end of tasting like, um, nutritional yeast, instead of gravy. Then thicken the liquid with starch water (1 teaspoon of potato starch + 1 table spoon of water). Call me weird but I also added a tiny bit of blackstrap molasses and I feel it give just a touch of that deep red meat flavour a gravy has. Salt and pepper to finish.
Mash - steam potatoes (I also added kumara as I only have one potato left) and mesh them up with a bit of water.
Inspired by a traditional Japanese dish usually composed of scrambled eggs and chicken mince. To make up the similar colour profile I used sweet corn quickly boiled in a miso broth, scrambled firm tofu with soy sauce, sugar, and minced ginger, and boiled baby green peas. All served over a bed of rice.
The simplicity of the dish showcases the beautiful produce and really make you appreciate the delicate aroma of tofu,ginger, and soy sauce. Let along how easy it i s to make!
Quick Vegan Meals and Snacks We all have days when we don’t feel like cooking or we don’t have a lot of time. Here are some meals I’ve had recently that were super easy to make, inexpensive and really delicious too!
Avocado, nutritional yeast and garlic salt on toast.
Oil free baked french fries seasoned with garlic salt, chili powder and onion powder.
Garden salad with zucchini spirals and pasta with soy crumbles, tomato sauce and onions.
Tacos with vegan chick’n strips, lettuce, refried beans, sauteed onions and salsa.
Brown rice, grated carrots, boiled frozen sweet corns, chopped fresh kale, and tofu sponge cooked in a miso, ginger, and brown sugar sauce!! Super clean, fresh, and delicious!!
PS. I am not sure if tofu sponges are available where you are, but you can replace with normal tofu and scramble them up in a miso, grated ginger, and brown sugar sauce until the moisture is evaporated.
I feel like vegan and stir fry go hand in hand for me because there’s nothing easier than throwing everything in the fridge into a skillet on low heat.
Though this is all about being creative and adding what YOU like, I put sweet potato (add it raw, I swear it cooks up), onion, broccoli, zucchini, brussel spouts, etc etc etc. Add your favorite oil or just some water if you want to maintain your beautiful figure.
Add your favorite sauce, mine is a thai peanut sauce that I get from whole foods. Simmer for 10 minutes. Make some rice to go with or soba/udon noodles. Any noodles really. Pour on a lot of soy sauce and sriracha.