Vegan Pancake Lasagna ~ Easy Vegan Meals for One

Do you guys watch a lot of YouTube or is it just me? I use it for many of my workout videos, my crime documentaries and most of all, recipes. I subscribe to vegan and non-vegan channels alike because sometimes non-vegan cooks have some really good ideas too.

One of my favorites is Chef John from Food Wishes. I love his corny dad jokes and even though there is always meat or dairy in his recipes, I love to veganize so many of them that it’s worth it. During one of my recent YouTube sessions, which its pretty difficult to call it a single session since it pretty much goes on and on for most of the day, especially since I pay for premium which means…no ads!

Sorry, Chef John and the Pancake Lasagna (recipe here and video here). So my partner and I watched this video together and we both pretty much had the same reaction. “Let’s make this. ASAP.”

So, that’s what we did.

The idea behind this vegan lasagna is pretty simple. Make the lasagna you love, only replace the pasta with thin, homemade pancakes. This idea appealed to me immediately because ever since moving to Europe, I have had a difficult time finding the long lasagna noodles that you boil so they’re nice and malleable no matter what size/shape baking dish you use.

Childhood Favorites Gone Vegan ~ Spaghetti & Meatballs

When I was a kid one of my favorite canned meals was spaghetti and meatballs. As a latch-key kid, there was nothign better than racing home from school to crack open a can of ravioli, spaghetti-o’s or spaghetti and meatballs. All of that tomato-y goodness that, in hindsight, wasn’t all that good, waiting to stain your lips and your microwave safe bowl!

Who could resist?

Not me, that’s for sure!

So, when I was walking the aisles of Lidl last week and noted that here in Romania they have started to up their vegan food choices game. I found Verdino brand meatballs and you know what I did, grabbed up the last package with a giddy smile. I knew then what I wanted.

What is that?

Well, let’s see. Combine my love of carbs, noodles and pasta with these vegan meatballs and what do you have? One of my childhood favorites, re-done for the fancy, grown-up vegan I am today.

This is one of those vegan dinner recipes that you can do the easy way or the tasty way. Just kidding, I’m sure your jarred pasta is super delicious, it’s just a little too sweet for my taste. But if anyone knows of any no sugar added options, I’m game to give it a try.

Vegan Sausage & Rice ~ Cajun Style (vegan & oil-free)

I have really been enjoying this way of choosing meals that my partner and I have undertaken for more than a year now. Inspired by the Netflix show, Midnight Tokyo Diner, the deal is simple: choose whatever you want to eat and the other person will make it as long as we have the ingredients. Substitutions and your own twist are allowed.

Cooking this way not only allows each of us to stretch our creative muscles in the kitchen, but it allows for unique twists on old favorites. And for us, it’s nice to recreate dishes we haven’t had since going vegan. Trust me when I tell you that it’s an exciting way to cook because you go to the grocery store, buy a variety of fresh fruits and vegetables, grains, vegan alternatives and the like, and each night you get a surprise.

Given how life has been for the past 12-14 months, this is a great way to keep things from getting stale in the kitchen, especially if you have the unfortunate luck of living some place there aren’t a lot of vegan takeout food options. You have to do it yourself and we’ve become pretty good at it.

This night, the request was Cajun sausage and rice, one of my favorite dishes as a child. It has everything a good meal needs, rice, spice and a little bit of protein.

As you can see, the ingredient list for this vegan sausage and rice dish is quite simple.

Easy Vegan Lunch ~ Chickpea Caesar Salad

To me, salad are magic. How else can you eat as much food as your belly can hold, pack your body with nutrients and do it all with very few calories? If there’s another way, I don’t know it and I’m not sure that I want to. But, seriously, if you know another way, I’m all ears because I’m in love with food and I need to know.

Anyway, I was waxing poetic about salad. Going vegan really opened my eyes to what a salad could be and I am happy to report that I never frown at a big bowl of colorful veggies anymore. Well, unless someone else made it and they consider salad best when drenched in oil.

One of my favorite salads had always been Caesar salad. It’s creamy and tangy and really, quite simple. But until recently, I haven’t been bold enough or brave enough to veganize it.

Welcome to today, folks and the chickpea Caesar salad.

This is a simple vegan salad but it will definitely satisfy your appetite and impress your palette.

Let’s start with the list of ingredients. It seems daunting, but I promise it’s not. The dressing requires a few ingredients but that’s mostly measuring and mixing.

Mujadarrah Inspired Cauliflower & Soya

I’ve been away for a while. A long while. First my husband had the flu while I was editing my latest book and then, for the very first time in my life, I was taken down with the flu as well. It was awful and an experience that I never, ever, ever want to experience again. So the blog had to take a backseat and now, I’m back. 😀

Yes, I’m calling this a mujadara even though there are no lentils in it. Sue me.

I wanted the flavors of this dish without the lentils so after a few adjustments, I was armed with tofu, a beautiful head of cauliflower and brown basmati rice, and I was ready to get the vegan mujadara started.

When it comes to cooking cauliflower, I prefer to cook it separately and usually in the oven because it gets those nice crispy edges in the oven or the air fryer. For this particular recipe, I used a combination of Indian spices and peanut oil, tossed with the cauliflower and then laid out on a baking sheet. It can take anywhere from 20 to 35 minutes in the oven, or about 15 to 20 in the air fryer, but you should use your eyes and your mouth to decide when your cauliflower is perfectly ready.

Pick a rice and cook it according to the package instructions. I used brown basmati here because I wanted a grain with a bit of a bite.

For the rest of the recipe you’ll need: rehydrated TVP or tofu if you have it handy, onion, garlic, ginger, green chili pepper and Korean chili paste. The onions should be cooked until caramelized as this will provide SO much flavor to this dish and it is a key in any mujadarrah recipe.

Cook it on the stovetop until everything is fragrant and tender. Toss all the ingredients together and heat through, and then get your yum-yum on!

Garnish with thinly sliced scallions and you’re good to go. A delicious vegan meal in less than an hour.

What is your favorite way to eat cauliflower?

Lazy But Tasty Vegan Dinner ~ Meatless Balls with Broccoli & Rice

I don’t always use meat alternatives when I cook, in fact I try not to use them too often just because you can’t go wrong with a plate full of whole food foods. But times are rough and sometimes your self-care just has to be a bigger priority without sacrificing healthy choices, and when that happens you need a lazy but tasty vegan dinner.

Lazy meals don’t necessarily mean vegan comfort food so just get thoughts of vegan pizza or deep fried cauliflower wings out of your head right now. Lazy mostly, for the sake of this vegan food post, means quick and easy.

Not a lot of prep time.

Not a long list of ingredients.

And it doesn’t get easier than this. Okay, yeah it does but you’re an adult and you still need to eat your veggies.

So. Eat. Your. Veggies.

All you’ll need is: vegan meatballs, rice, broccoli, onion, red bell pepper and whatever you want from your herbs & spices.

That’s it.

No more.

Hot & Spicy Tofu and Oyster Mushrooms w/Pickled Bok Choy

Some days you just feel like getting weird with it and on those days, well, you get weird with it.

I recently bought some new hot sauce, Crazy Bastard brand hot sauce, and so you know I had to indulge my love of all things spicy and delicious. I couldn’t go completely crazy because my partner does not handle the super hot foods all that well and I love him, so I guess I have to take it easy on the fella.

Mostly…

We still had some really good looking oyster mushrooms in the fridge and I knew exactly what I wanted, something simple so the hot sauce could be the star of the meal, and something to take the heat off if necessary. (It was totally necessary, btw)

So, if you’re ready to get hot & spicy, grab your favorite vegan meat alternative, mushrooms, bulgur and bok choy leaves and let’s do this! Oh, and let’s not forget the hot sauce.

Let’s start with the mushrooms because I like to put mine in the oven and let them get crispy on the edges while keeping the moisture in the big part of the cap. Dust off the dirt and grime with a wet napkin or towel, and trim them before you weigh them (if that’s your jam, but it’s totally mine).

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 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.