Just in case you guys thought I was joking about my noodle addiction, here is another example of one of my favorite go-to vegan lunch recipes.
I don’t post them often because they don’t photograph well, or maybe I’m still just a very average photographer, either way that’s why you hear about them more than you see them.
I use TVP, rehydrated, seasoned and cooked to mimic traditional beef and broccoli. To accomplish that I used regular soy sauce, dark soy sauce, Chinese black vinegar, wok sauce and sesame oil. The sauce is the key here, but it’s worth the time and the effort.
At least my belly thinks so!
What is your go-to lazy vegan meal? One that you make often instead of eating out or ordering in?
Is there anything better than a noodle salad? I mean, it feeds my body’s need to have lots of fresh, raw veggies in a variety of colors while also feeding my belly’s desire for Asian noodles. To me, it is the perfect healthy splurge salad.
Healthy splurge. It’s kind of an oxymoron isn’t it? Yes and no.
A healthy splurge meal is when you’re doing your best to eat healthy and feed your body the fuel it needs to get through each day without malfunctioning or succumbing to exhaustion or other crap diet related feelings. But you get to have a bit of a splurge in something you love, like Ramen noodles. And to be fair, ramen are fairly calorie friendly depending on which ones you use. For example, the ones I have are 60 calories per 100 grams of cooked noodles. And since I toss the seasoning packets I don’t have to worry about what’s in there.
But I’m not deluding myself that these noodles are actually ‘healthy’ but you could do a lot worse.
Still this is one of my favorite ways to have a salad and I have salads a lot. So let’s get into what ‘s in this baby and how to assemble it.
When you need to eat dinner but you don’t have the time, the energy or the desire to spend a bunch of time in the kitchen, check out traybake recipes.
What are these delightful easy vegan dinners?
Quite simply, you grab a bunch of veggies, season them and place them on a baking tray. Then, pop them into the oven and cook until roasted and delicious. Pull it from the oven and gobble, gobble. In just 40 minutes or less you’ll have a perfectly plant based vegan dinner.
So easy! And the best part of these super simple vegan dinners is that it’s the perfect way to use up vegetables before they go bad, or just when you’re feeling lazy.
This particular vegan dinner recipe wasn’t just a lot of food, but it was also calorie friendly which is perfect for my inner chonk.
Stir Fry is one of my favorite lazy vegan meals because you can make it with pretty much anything left over in the fridge before grocery day, and it doesn’t require a lot of extra planning. If you have half a carrot that you want to use before it goes bad, grab some bell peppers and onions and you’re halfway to a good vegan stir fry.
And when it comes to protein? The vegan world is your oyster, or your oyster mushroom (see what I did there?).
Today we have another Buddha bowl recipe and it will be quick because this author is incredibly busy this week. I’m making SUCH good progress on Green St. Girls book 2 so I’ll keep this week.
It’s no secret how much I love a Buddha bowl and today’s is no different except, well one of the main ingredients is roasted eggplant, and if you’ve been here a while then you know I’ve slowly but surely developed a fondness for some eggplant dishes.
If you’ve been a vegan for at least the past 5 minutes then you know what jackfruit is. Maybe you’ve had it before or maybe you’re looking to try it. I don’t know.
I had jackfruit for the first time when I lived in Germany. The hubs and I went out for our first anniversary meal as vegans to a really nice restaurant called Grüner Michel and they served this amazing Brazilian spiced jackfruit and I fell in love with it on the spot. And then, of course, we left Germany.
Recently I was at my local Lidl and found a can of jackfruit and I thought to myself, it’s been a long time since that disastrous attempt in which I bought the wrong, sweet version so it was time to try it again.
I decided to start simple with a nacho bowl. It turned out delicious and flavorful, and I’m thinking I’ll try it again as some kind of shredded barbecue sandwiches.
Mujadara is a delicious and hearty dish that is perfect for vegans looking to expand your culinary knowledge or to simply tickle your tastebuds. I love trying out new recipes from around the world because it’s fun to veganize them and then I get to experiment with new herbs and spices in all kinds of other dishes.
Made with golden lentils, wild rice, and oyster mushrooms, this easy vegan recipe is full of flavor and nutrition. The addition of ginger, garlic, onion and turmeric give it a warm and comforting taste that is sure to please.
You can use a variety of vegan meat alternatives to make this dish include tofu, vegan beef strips or even beans. The choice is yours!
Many of you have seen my Sushi Salad Bowl Recipe, or the Vegan Sushi Salad and it’s been a pretty big hit, which I’m super stoked about so thank you. But recently I wanted the same salad but…with a twist.
Know what I mean?
I have this problem often. I’ll create a recipe that I LOVE and then I’ll have it a few times, and after that it kind of loses its luster and I’m ready to improve on it, move on and turn it into something else. And that’s how today’s vegan lunch recipe got started.
Vegan Cowboy Sushi Salad Bowl wasn’t necessarily a spark of an idea from me out of thin air, but I wanted pickled ginger and soy sauce and wasabi but I also wanted something warm. So here we are.
Tell me below, what’s your favorite vegan salad to remix?
I’ve been trying for a while now to figure out a way to make a vegan Jerk recipe that tastes authentic and delicious, without compromising the deep flavors and the spice.
Tofu works but you have to marinade it for a long time, which is a totally viable option but I work for myself as a ghostwriter and author and sometimes I get sucked into the writing cave and only pop my head out when its time for dinner. For tofu that idea is no bueno as it requires a much longer marinade period.
So I did some digging. And some scouring looking for the right vegan jerk chicken recipe and what did I do? What any good researcher would, I compiled them together to come up with something that’s spicy and delicious with the authentic Jerk flavor.
So let’s see how my vegan jerk chicken turned out!
Are you looking for a cozy and delicious vegan recipe to try this winter? Look no further than vegan cauliflower & sweet potato curry! After a long walk or a sweaty workout on a winter’s day, all I want is something warm. It can be soup, because who doesn’t love a hearty vegan soup? But it can also be curry when you want to switch up your soup game.
This hearty and flavorful vegan recipe is perfect for warming up on a chilly winter day, and it’s packed with the health benefits of cauliflower.
Cauliflower is a nutrition powerhouse, containing high levels of vitamin C, vitamin K, and vitamin B6. It’s also a good source of fiber, protein, and antioxidants. Cauliflower has been shown to have a number of health benefits, including improving digestion, reducing the risk of cancer, and aiding in weight loss. Put simply, you get a lot of food for a small number of calories cauliflower is a fiber-rich dish which means you really feel satisfied after a vegan cauliflower dish!
Making vegan cauliflower and sweet potato curry is easy and requires just a few simple ingredients, so let’s get to it.
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