Vegan Egg Roll in a Bowl

Hello fellow foodies! I’m going to keep today’s post short and sweet because like my American followers, I am gifting myself with a vegan Thanksgiving feast. It’s been a few years since I’ve done the whole Thanksgiving meal but my Romanian in-laws are excited-ish so I have a bit of work to do.

But first, Egg Roll in a Bowl.

Why?

That’s simple. It has been an uphill battle to find vegan egg roll wrappers at stores here and online. Okay, they are abundant online but as much as I love egg rolls, I don’t need 125 wrappers. Then I stumbled upon thousands of vegan recipes for egg roll bowl and egg roll in a bowl and I thought to myself, “Why not?”

So now you are all caught up.

Easy vegan egg roll bowl

The best thing about having all the yummy goodness of an egg roll but in a bowl on a bed of rice? No deep frying, no air frying, no frying involved. At all.

So how do you make this deconstructed vegan egg roll recipe?

Vegan Seafood Pasta ~ King Oyster Scallops & Creamy Garlic Wine Pasta

Well I’ve finally done it. I have jumped on the bandwagon to try a dish that I have REALLY been looking forward to trying on my own, while all the vegan bloggers in the world have been able to try this dish. I’m not jealous or bitter, not at all, but I have to tell you that I was seriously stoked when my partner and I were strolling the produce section at Metro (Romania’s version of Costco) and what did I happen upon but King Oyster mushrooms!

Instantly I knew that this was my moment. My chance to see if these King Oyster vegan scallops were as tasty and amazing as they seemed.

They are. No, they’re not. They are better, but only if you’re not expecting for a mushroom to taste like a creature that lives in the sea.

But I did it. Yay, I frickin’ did it y’all!

How to make vegan scallops & pasta.

There are two schools of thought–apparently–when it comes to making these vegan scallops. Some have advised slicing the mushrooms and marinating them overnight while others say that thirty minutes or more will suffice.

Crispy Fried Mushrooms, A Dipping Sauce & Vegan Dirty Rice ~ Take 2.5

I have tried to make dirty rice and even dirty rice & beans, but so far I have yet to perfect it. Let’s just say that it is a work in progress and some days, it feels as if it might always be a work in progress.

The good news is that I’ve been practicing rinsing and soaking rice grains. Using different grain lengths, colors and shapes. It turns out, the issue isn’t the rice. It’s me. Or maybe it was me, because I think this one came out pretty good.

Vegan Cajun style dirty rice

If you’ve never had dirty rice, it is a southern staple that’s filled with vegetables, herbs, spices and delicious meat alternatives. The first few times I tried to make vegan dirty rice, there was too much liquid. The next time, the rice was too sticky. There may (or may not) have been an instance of burned rice too, but we’re not here to talk about that.

Vegan Fall Soups – Creamy Carrot Bisque & Mushroom Croutons

Whenever the weather turns a little bit cold, it is just the excuse I need to put on a soup. On the stove top or in a Crock pot, I will make a curry, a stew, chili, or even a plain old noodle soup, as long as it’s got tons of veggies and piping hot liquid. Sign me up.

The only problem with being a vegan soup-a-holic, is that you have to think creatively if you don’t want to repeat the same seven soup recipes until you can’t stand the sight, the scent, of soup. You have to be willing to experiment with pantry staples, with seasonal items, all of it.

How do you think I came up with mushrooms croutons?

Creamy carrot vegan bisque

Sometimes as the summer tips to fall, the supermarket offers up carrots by the busload. Big packages for a good price means I’ll put those carrots to use with stir fry recipes, kimchi, and all manner of vegan salad. But as we are at the cooler stage in the calendar, I figured it was the perfect time for a bisque.

Quick & Easy Vegan Stir-Fry – Kale & Vegan Mince Stir-Fry

I don’t have much time for a post today but I did something recently that I swore I would never do again after a very bad experience when I was ten years old. Eat Kale.

Came across some beautiful looking kale at the market and I figured it was time to give it another try, and guess what? It was pretty damn good. Okay sure, the vegan mince (Naturli brand) helped, as did all the other veggies, but it was tasty (and bitter) and worked very well with the recipe.

Kale & vegan beef stir fry

If you’ve made one stir fry, you know how to make them all! Start with the veggies with the longest cooking time and work your way down, ending with the vegan mince.

Restaurant Style Vegan Beef & Broccoli

Have I ever mentioned how much I love Asian food? Because I do. A lot.

There’s no good Asian delivery options with vegan options so when we want it, we have to cook it ourselves. That’s just fine by me because then I can use Cronometer to make just enough for two people. Takeout Asian food always gives out so much, which I love…but I also don’t love.

There was a beautiful head of broccoli at the market this week and I knew immediately what I wanted. Vegan Beef & Broccoli but not just the kind you make when you’re being a lazy vegan, but the kind that comes in a thick, silky sauce filled with flavor.

Oh yeah…

There’s nothing better than finally getting a vegan beef & broccoli recipe right. Like, really right. This one, credit to my hubs, was Top 5 Vegan Beef & Broccoli, at least in my opinion.

Couscous & Tofu Salad w/Green Goddess Salad Dressing

It’s time for another vegan salad with all the delicious goodies you know and love, but this time the focus is on the vegan salad dressing.

Want a unique vegan salad? Check out my vegan sushi salad bowl recipe here!

When I first got on the Salad Train, I can admit that I wasn’t very imaginative, not with my ingredients and certainly not with healthy salad dressing options. I started with simple vinagrettes and then creamy dressings made with vegan yogurt, mustard and even Sriracha. But the oil is a real killer.

I know, I know, life isn’t just about calories. But when you’re trying to lose weight, which was my original goal, much of your eating life is about calories and oil comes in at 120 calories per tablespoon which is INSANE. Add in how much you need to use to make a proper vinaigrette and you can see why I started to explore other options.

So when the weather permits and when the supermarket or farmer’s market has them, I pile up on herbs. Dill, parsley, basil, mint, and pretty much whatever else green I can find. Except cilantro, it is not my jam and never has been.

So, let’s do this, shall we?

This is a hot & cold salad, which means you don’t need to cook everything but that also makes it versatile enough to eat during the hottest day of summer or as the autumn chill sets in.

Aloo Keema ~ Vegan Mince & Potato Curry Recipe

I love a good curry. Who doesn’t? I mean, you get tons of vegetables and rice steeped in delicious and vibrant flavors, sometimes spicy with your favorite vegan meat alternative and it’s just a big bowl of goodness. Unlike soup, I am never opposed to eating a curry in the heart of summer of the depths of winter.

And I recently discovered Aloo Keema, a dish that originated in Pakistan/Northern India that has the simplest of ingredients: mince, potatoes and rice with bread if you choose to double-carb it.

The flavors of the dish really appealed to me so I figured, why not?

Vegan Aloo Keema ~ Mince & Potato Curry

As far as vegan curry recipes go, this is a pretty easy one with a manageable list of vegan ingredients.

Vegan Backyard BBQ Salad Recipe – Smoked Tofu, Sweet Potato & Corn Salad

We have all seen the vegan salad memes and if you’ve been vegan for even a few months, you know how true the meme is.

loaded vegan salads

It’s kind of sad to think that only vegans are privileged enough to enjoy these delicious salads when they are so packed with nutrition, vibrant colors (which is also a clue to nutrition) and tons of raw, high fiber vegetables. But hey, if you need animals in your salad…

Today’s vegan salad recipe is kind of my own creation. In my mind, I love a good backyard barbecue and that probably stems from all the great cookouts spent at my grandmother’s house as a kid. But the reality of charcoal and lighter fluid, the awful smell and burnt food makes it less appealing.

So I decided to veganize and salad-ify the backyard barbecue.

Easy vegan salads and homemade vegan salad dressing
Fresh cut corn, smoked tofu & herbed veggiegurt vegan salad dressing

One of the first lessons I learned when I became a vegan and a healthy (ish) eater, was that a salad can be just about anything. I always thought of salad as the pitiful thing you get at restaurants when the choice is soup or salad, you know two quartered tomatoes, iceberg lettuce and a few half-moons of cucumber. That can–and has–turned plenty of people of eating salad.

Graffiti Eggplant & Courgette Couscous Salad ~ Easy Vegan Meals

Have any of you noticed that it’s not as easy to find all the foods you need at one supermarket these days? I used to be able to hit up Kaufland and get most of what I needed, using a delivery service for the rest. But given everything going on in the world, it seems to be hit or miss with lots of things.

At the top of that list I would put lettuce. Romaine lettuce has been gone for months, which leaves very few options because I’m not a fan of bagged lettuce or salad mix. There have just been too many problems over the years so I try to stay away from those. But I LOVE to eat a big, hearty salad for lunch on most days.

So, what am I to do?

Improvise, of course.

This warm couscous salad with graffiti eggplant and zucchini fits the technical definition of a salad, and it was delicious to boot, so here we go!

I came across some beautiful graffiti eggplant and my husband asked me to get some because he loves the stuff. I, on the other hand, have just started to like eggplant and not out of necessity. Here in Romania there’s a dish called vinete, which is basically an eggplant dip. For me, it’s hit or miss but we were recently visiting Sinaia and I actually slathered it on two slices of bread…and ate them both.