Sweet & Spicy Apricot Mushrooms & Tofu Vegan Dinner

I don’t know about you guys, but I love to cook. I don’t have a problem with blasting some music or listening to a true crime podcast while I get busy in the kitchen. Whether it’s making my favorite dessert from scratch–brownies–or any other thing that’s asked of me, I’ll do it.

But that doesn’t mean I’m all that creative in the kitchen. I will mix and match with the best of’em. For example, I recently made Jerk Cabbage Ramen and it was delicious, if I do say so myself. But vegan cooking isn’t my main job, or even my second job. It’s more of a passion so when it comes to creativity, I have no problem looking to others for inspiration.

One of my favorite vegan food blogs is Rabbit & Wolves because they have tons of unique vegan recipes and they’re just complicated enough to be challenging without pissing me off. So a few weeks back I was scrolling through recipes in search of something delicious and made with mushrooms, and most importantly, something I hadn’t eaten in the past, oh I don’t know, six months.

And that’s when I spotted it. Sticky. Apricot. Mushrooms.

Yep, you heard me right. I was like, “what?” And then I immediately knew what I wanted my partner to make on our next Midnight Tokyo Diner night. But when that night rolled around, there were no apricots and no apricot jam anywhere in the house, because who the heck keeps apricot jam on hand?

Easy Vegan Comfort Food ~ Vegan Schnitzel & Cheesy Pasta

Many of my friends think that eating a vegan diet means always eating healthy, and it doesn’t. Sure, most days I try to eat a whole food, plant based diet with plenty of fresh & colorful vegetables, grains, beans and legumes.

That doesn’t always happen.

As a professional writer and self-published author, there is a lot on my plate and sometimes I just want something hot and yummy and not necessarily totally healthy, and that’s all right because I work out regularly and I am as active as possible when I’m not parked in front of a computer screen.

So when I want to eat a greasy vegan schnitzel with creamy cheesy pasta and broccoli, I do.

This post doesn’t require a full on recipe because you can find your favorite brand of vegan chicken, or make your own vegan fried chicken, and cook in the air fryer or the oven with your desired seasonings. I used garlic, black pepper and smoky paprika and popped it in the oven on 200C so it would be crispy enough not to get soggy on top of the pasta.

Vegan Mince & Mushroom Stroganoff

Back in my non-vegan days, I wasn’t a big fan of any type of stroganoff. I don’t like adding sour cream to warm dishes and overall, I just thought it was too weird and creamy with tough beef. I realize now that maybe it was the cook that was problematic and not the dish, but I generally stayed away from it.

Until recently and my ongoing love affair with mushrooms.

We always have mushrooms in the fridge, provided we can find them. White button mushrooms. Shitake mushrooms. Porcini, Enoki, Portobello and my favorite, chanterelle mushrooms. I. Love. Them. All.

But this was my partner’s night to choose, so it wasn’t just mushroom stroganoff, there was some Naturli brand vegan mince added for good measure. So, let’s do this!

This dish is easy to make and doesn’t require very many ingredients. BUT if you want to add more and fancy it up, the choice is yours.

Vegan Chickpea & Quinoa Tandoori

Let’s just get this out in the open right now; I do NOT have a clay Tandoori oven so, sure, technically this isn’t a real vegan Tandoori. But I used all the delicious flavors that mean Tandoori to me, so here we are.

I’m not going to let myself get boggled down in the details when I have a perfectly good stove, oven and air fryer. You work with what ya got, and this is what I got.

Vegan Chickpea & Quinoa Tandoori.

If you’re into one pot vegan meals, then you’ll be happy to know that you can pop this all into one pot and minimize your dish load. I didn’t do that, but it’s only because I like to have different flavors and textures on my plate. Instead of popping everything in one pot, I used the air fryer for the sweet potatoes and the oven to crisp up the chickpeas.

Vegan Takeout Recipes ~ Mongolian Tofu & Rice

When you’re in the mood for a nice hot vegan meal that won’t have you in the kitchen all day, here’s my advice: grab a grain, a protein, a vegetable and make a quick sauce. In thirty minutes (give or take) you’ll have a delicious vegan meal that will make you feel good about yourself.

Bonus points, it’ll satisfy your hunger.

If you’re familiar with the popular Chinese takeout dish, Mongolian beef, you’ll be very happy you popped over to The Spicy Spatula today, because we have veganized this popular takeout dish and made it our very own.

The great thing about popular vegan takeout dishes, is that you can make them as simple or as complicated as you want, depending on your time constraints. As you can see from the photo above, the ingredient list isn’t all that complicated but it’s the sauce that gives this Mongolian Tofu most of the flavor.

Creamy Sweet Potato Polenta & Roasted Veggies

I just love it when we have our Midnight Tokyo Diner nights and my partner chooses something that stomps me…at first. Yeah, I’m not ashamed to admit that his request for sweet potato polenta threw me for a moment but after a few minutes of research, my confidence rose and I was like, “I got this.”

If you’ve never had sweet potato polenta before, I hope this recipe inspires you to add more than vegan butter and nutritional yeast to your next batch of polenta.

Before we begin, I’ll tell you right off the bat that this is a pretty cumbersome ingredient list, but that doesn’t mean that it is a complicated or difficult recipe. It just has several different components that are put together separately before they find their way to the same plate.

Vegan Pepper Steak Stir-Fry

So this time, we’re starting with a story.

Way back in 1998 , I was an eager high school graduate headed to downstate Illinois for my very first Freshman orientation with my best friend. We visited the entire campus and I was sure–absolutely certain, in fact–that I, of the dubious navigation talents, would be able to get from one class to the next with ease after this two-day trip.

For those of you wondering, it took me two weeks to navigate the campus freely.

But, I digress. On the first day of orientation, lunch was served in what was considered the “freshman dorm cafeteria” where my bestie and I didn’t end up getting a room, but we had a dish I had never had before. Pepper Steak. It wasn’t very good because the steak was tough, but the sauce was spicy and tangy and delicious. My taste buds were intrigued, needless to say and since then, I have recreated it about a dozen times.

This time, I went for something a little different, pepper steak stir-fry with mushrooms and mince instead of tofu or seitan. Let’s see how it went…

It wasn’t until years later, when the internet became A THING, that I looked up a real recipe and tried to recreate it but over the years I have used pretty much every source of protein and every blend of Asian flavors to get it just right.

Vegan Corn & Potato Chowder

You know how sometimes you’re scrolling through Facebook and you see a vegan dish that calls to you? Well that’s what happened to me with this meal. There is no long story about why I love it or why I was craving it, just a simple case of I saw it. I wanted it. I made it.

Back in my non-vegan days, I couldn’t not stand chowder because I have never been a fan of milk or heavy cream, but after seeing a photo, I decided to give a shot. So, after a long walk on a very cold day in Romania, I whipped out my ingredients and tried my hand at vegan corn & potato chowder.

The ingredient list for this vegan chowder is pretty simple:

Vegan Mushroom Mapo Tofu

If you’ve never heard of Mapo Tofu, then you are in for a real treat. I came across video by Wil Yeung on YouTube and you know what happened next? That’s right, it ended up on my plate a few days later!

For those of you not in the know, Mapo Tofu is a Chinese dish from the Sichuan province . It is delicious and spicy and pretty easy to make. And best of all? Easy to make completely vegan.

The key to this vegan version of mapo tofu is perfectly cooked crimini mushrooms. I like to start the mushrooms in the oven and finish’em off on top of the stove so you get that nice crispy earthy flavor on the outside and a nice bit of moisture on the inside.

No-Meatball Creamy Curry Risotto

Perhaps my favorite part of getting to choose what my husband cooks on his nights, is coming up with new combinations to see what he’ll do with the dish. On this night, I wanted three things: curry, vegan meatballs and risotto.

It sounded strange even to my own ears, so I hit up the Google machine just in case I was sending him on a fool’s errand. Turns out, I was…kind of.

There were curry meatball dishes for all diets and lifestyles, but I guess most people are purists when it comes to risotto, where I am not. So this is what happens when you ask for curry, vegan meatballs and risotto for dinner.

Meatless Creamy Curry Risotto.

The key to any good curry is a well-stocked spice rack, or finding the right premade vegan curry sauce or seasoning packet. Those aren’t all that easy to come by here in Romania, which works out fine because my spice rack is more like a spice shelving unit and it borders on ridiculous.