Seitan Sausage & Vegan Carbonara

Just for the sake of clarification, I should tell you that I am not a tradititonalist when it comes to recipes. I will take something that looks interesting and try it once to decide how I like it, and then I will tweak it to fit my palate, ingredients and desires. But I will totally keep the name.

So when my partner requested “a type of carbonara” I knew exactly what he meant; give me some kind of creamy pasta dish.

And thus this vegan carbonara dish with seitan sausage was born.

If you don’t have access to any vegan sausage at your local market and you want to make it from scratch, you’ll need vital wheat gluten and nutritional yeast or chickpea flour.

You will also need the following:

It’s a pretty simple vegan pasta dish if you’re ever in need of a quick weeknight dinner, or like me, those nights when you end up writing until ten at night and forget all about dinner.

This is a pretty easy vegan recipe to execute. Cook the pasta according to the box instructions, but I recommend that you cook it 1 or 2 minutes shy of the box recommendation because you’ll add it to the hot vegan carbonara sauce and it’ll cook a little more. But if you like very soft pasta, do you.

I like my mushrooms with a bit of a bite so I cook them until the moisture is gone and they start to crisp around the edges, and then I add the onion (cook 5 to 7 minutes) and the garlic (another 2 or 3 minutes, until fragrant). Slice the seitan sausage and add it with the garlic, cooking until the edges start to crisp.

That brings us to the carbonara sauce, which I know is nothing like the authentic Italian carbonara mostly because this is a vegan carbonara which means NO ANIMALS. Instead I used unsweetened almond milk, black pepper, garlic and nutritional yeast. The yeast will help the sauce thicken and give it depth of flavor, but you might want to try your hand at a thick and creamy vegan bechamel (get my recipe here) if you don’t possess enough patience to wait for the sauce to thicken, which it will.

When the pasta is done, add it straight from the water into the pot with the mushrooms, onion, garlic & sausage and pour the vegan carbonara sauce over it, tossing over low heat until combined.

Serve and garnish with fresh ground black pepper and vegan parmesan cheese. I use ParVeggio because it is literally my only option here in Romania, but it is tasty and creamy and salty, and it smells much better than the canned crap I used to eat.

The next time you need a quick and easy vegan pasta dish, consider this creamy, plant based carbonara.

Enjoy!

Creamy Vegan Indian Butter Cauliflower

This week has been pretty hectic–sorry I skipped Wednesday–but I really wanted to share yet another delicious cauliflower recipe for vegans. Everyone loves to joke about the ‘glow up’ cauliflower has had lately but if you loved cauliflower back when there was just steaming, roasting, sauteeing options, you’ll love this vegan take on butter chicken.

If you’ve ever eaten at an Indian restaurant you’ve probably seen butter chicken on the recipe and thought, “Butter & chicken? No thanks.” And then you tasted it and your world was absolutely rocked.

Am I right?

Well preapare yourself for this super creamy vegan version of Butter Cauliflower.

The ingredient list on this meal is pretty simple:

Cauliflower
Jasmine rice
Tomato paste
Coconut milk (creamy, but feel free to get coconut cream if your waistline can afford it!)
Peanut oil
Onion
Ginger
Cornstarch (or tapioca starch)
Coconut oil
Garlic
Spices: turmeric, smoky paprika, yellow curry powder, garam masala, ginger powder, salt & pepper

The reason there are two types of oil on the ingredient list is because my partner loves our air fryer and decided to give the cauliflower a little crisp before tossing it on the creamy vegan coconut sauce. It takes about 15 minutes on 200C/180F in the air fryer.

Melt the coconut oil over medium heat and add garlic & ginger until it starts to brown and becomes fragrant. This is about when my hunger usually kicks in. Toss in the onion and cook until it starts to soften, about 5 minutes then add the spices (turmeric, garam masala, etc…) and cook for another 1 minute.

Add tomato paste an coconut milk, but if you don’t want this too thick or you want it more soup-like, mix it with water. Otherwise, cook until the sauce starts to thicken and reduce a little, about 15 minutes or so. Then toss in the crispy cauliflower and serve it on a bed of rice, turmeric in your rice is totally optional.

You can serve this with noodles if you want to give it an Asian flare, or just get creative with your grains and use bulgur or couscous. Whatever floats your boat.

As I mentioned earlier, thanks to the creamy coconut milk, this is a fairly decadent vegan dish as far as I’m concerned, but it was crazy delicious. Below I’ve posted the calorie content of this vegan meal for two, courtesy of Cronometer, which I use to track my meals, snacks, booze and anything else I put in my mouth and you really should too!

What’s your favorite Indian dish to veganize?

Easy Vegan Lunch Ideas – Spicy Buffalo Tofu Sandwich & Salad

Sandwiches are one of my favorite foods in all the world. I’m like Joey when it comes to sandwiches, just give me some good bread, tons of veggies, some good sauce like pesto or hummus or dill-veggiegurt and I am a happy camper! And when you find bread that is delicious and low calorie, well it’s like sandwiches are calling my name.

So when my mother in law brought over a bag filled with little ciabatta rolls just 60 grams per roll, I was ECSTATIC! Like Joey-level excited and I knew exactly what I wanted. Spicy TVP, cooked in the air fryer and tossed in a blend of spices & hot sauce.

Spicy Vegan Buffalo Tofu Sandwich

This recipe is pretty easy as far as vegan lunch recipes go.

Ingredients:
2 Ciabatta Rolls
70 grams TVP ~ I use inedit but use whatever you like
1 Garlic clove (pressed/minced)
Franks Red Hot (which is accidentally vegan!)
1 tbsp. Vegan ketchup
5 grams Olive oil
5 grams Cider vinegar
Sriracha
50 grams Veggigurt
Scallion & Dill
Salad fixings

Rehydrate the TVP in water or broth and let it rest to get as much liquid out as possible. When you’re ready, toss it in a variety of seasonings & spices such as: smoky paprika, turmeric, piri piri, garlic, cumin & white pepper…don’t forget the oil.

Pop the vegan buffalo strips in the air fryer for 10 to 15 minutes. I ended p going closer to 15 minutes because I use the big chunks and cut them in half before seasoning them. When the spicy tofu is done, toss it in a mixture of hot sauce, vinegar (optional), and vegan butter (also optional).

I used: Sriracha, ketchup, pressed garlic, hot sauce & cider vinegar (just enough to think out the mixture).

For the sauce, mix veggiegurt, dill, lemon juice and thinly sliced scallions. Season with salt & pepper and add to bread.

Then whip up your salad and dress it with a quick vegan vinaigrette (mustard, vinegar, herbs & spices), and your easy vegan lunch recipe is ready to go. If you do your prep work, this is a quick and easy vegan lunch for two but if you’re cooking for more, just double the recipe as needed.

Wondering what that drink is above? Just a little bit of Jameson Caskmates Stout Edition & Bundaberg sarsaparilla, also known as a Lynchburg Beer or, since I used Jameson, Dublin Beer!

Vegan Pumpkin Spice Pumpkin Cupcakes

I know we all love to make fun of those who go a little crazy when pumpkin spice season rolls around, but the truth is these people are just taking advantage of an abundance of a spice blend that really should be available all year long. I mean, ask yourself, what is so wrong with any of these:

Cinnamon
GInger
Cloves
Allspice
Nutmeg

I can’t think of one reason to hate on these spices, especially when you have every type of squash and pumpkin at your disposal! It’s like being mad that your market has broccoli, cauliflower and romesco! Unfathomable, that’s what it is.

All I’m saying is, embrace the season and not just because we are all living in the Upside Down known as 2020, just enjoy because it’s tasty, easy to make and readily available.

All you have to do is take your favorite vegan pumpkin cupcake recipe, or a vegan cake recipe, or any other vegan autumn recipe and add the pumpkin spice blend to the dry ingredients. It really is just that simple.

And if you’re feeling really sauce, like I apparently was, add a pumpkin spice glaze by adding the same blend to powdered sugar along with almond milk, or any other nut milk, plus pinch of bourbon or brandy. For these vegan cupcakes, I used a splash of Apple Pie Moonshine because it has that extra hint of sweetness and booze that turn these vegan cupcakes into something truly amazing.

Want to make’em?

Here we go:

250g All Purpose Flour
225g Brown Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
3 and 1/2 tsp Pumpkin Pie Spice (homemade or store bought)
335g Pumpkin Puree (not pumpkin pie filling)
1 tsp Vanilla Extract (I’m in love with this Madagascar vanilla from Dr. Oetker.
60ml Coconut Oil (or other oil, like EVOO)
1 tbsp Apple Cider Vinegar
1 Vegan Egg (I like Arche or Megga Exx, both are German brands if you’re interested)

Mix the dry ingredients together and pour the wet into the dry, stirring until bend but be careful not to overmix or you’ll end up with tough, dense vegan pastries.

Bake at 180C for 20 to 25 minutes, or until an inserted toothpick comes out clean.

Now you’re done and ready to gobble up your vegan pumpkin spice cupcakes!

If you plan to add a glaze, let the cupcakes cool for 15 to 20 minutes or you’ll end up with a big, gooey mess.

What do you like drink with your vegan cupcakes…beer? Cocktails? Almond milk?

Drop your answers in the comments!

vegan salad recipes

Supreme Vegan Salads

We all know the jokes about vegans eating nothing but grass or lettuce or any other leafy green, right?

To a certain extent that’s true for this vegan, but that’s because once you open your mind, salads are damn good. They aren’t just delicious though, they are also packed with vitamins and nutrients that keep you healthy and beautiful! Besides all that, you plenty of natural fiber to keep everything in working order.

Let’s not forget, for those of us looking for a calorie friendly way to satisfy our appetite, salads are super calorie friendly!

So yeah, we vegans definitely know how to do salad right.

vegan salad recipes

Of course you can always make salad with pretty much anything you want, but I prefer to add a bit of beans & grains for a little heft to go along with all the fresh, raw goodness of traditional salad veggies.

My go to salad ingredients are: lettuce, tomato, scallions, cucumber, radishes, olives & sprouts

If I’m feeling creative or if I have some extra time I’ll add shredded carrots, apples, cranberries, fennel, artichokes, sun dried tomatoes or kohlrabi. The point to making delicious vegan salads for lunch or for dinner, is to get creative. Don’t be afraid to test out a vegetable you think you don’t like or don’t know how to cook. You have your phone, never be afraid to whip it out in the middle of the grocery store and type in “how to cook/eat” a particular food item. Phones are tools too, people!

vegan taco burrito bowl

Another thing I love about salad? Adding lettuce to an otherwise super caloric meal is an awesome cheat. Feel like tacos or a burrito? Add the all fixings on a bed of lettuce and you can eat it guilt-free, in addition to cruelty free! And with the addition of grains, you can easily turn a taco salad into a taco bowl…and you can even add your favorite vegan cheese too!

One of my favorites is a Chipotle style burrito bowl and you can make it so many times without repeats!

Feeling too lazy to make a big ol’ dinner? Mix your lettuce with some shredded cabbage to fill you up and toss in fifty grams of cooked tofu or TVP and you’ve got a vegan chicken salad that will satisfy your appetite.

I have a cabinet filled with vinegar and there’s always veggiegurt (vegan yogurt) in my fridge for salad because some days I feel like a vinaigrette and others I want something creamy. The options are endless, so the next time someone cracks a joke about vegans eating nothing but lettuce, sit back with a smug smile knowing they if they knew what you now know about salads, they’d be halfway to changing their lives!

creamy vegan pesto salad dressing

And if you find yourself running out of ideas, consider some of your favorite dishes butt salad-ized! (Is that a word? If not, it totally should be!)

Think about it, pasta salad…nix the pasta and add lettuce instead. Take your favorite antipasti ingredients and toss it with a cup or two of Romaine, Spinach or Arugula, whatever tickles your taste buds.

Check out this soy & steak fries salad!

Eating healthy and eating vegan NEVER ever means you have to have a boring meal. All you need is a bit of desire and tons of creativity.

Pofta buna!

African Inspired Vegan Chickpea & Peanut Butter Stew

With autumn fast upon us, I thought it was time to start bringing out the vegan soup and stew recipes. What better way to save time and stay warm than a slow cooking pot of vegetables, herbs & spices? None I can think of!

So I came across this recipe on Minimalist Baker and thought to myself, why not?

As always, feel free to make adjustments to fit your palate but unless you have some type of allergy, I really recommend you give it a solid chance first.

So what exactly makes this vegan stew, African inspired? Firstly, the peanuts or in my case, the peanut butter. And the spices. I used ras el hanout because, let’s face it, this spice blend is packed with flavor and SO delicious. Bonus tip: coat this on your potatoes before making a batch of fries in the oven or the air fryer! I also added harissa paste because I can’t get enough spice.

The ingredient list is pretty simple:

Chickpeas
Onion
Coconut milk (creamy)
Garlic
Tomato paste
Diced tomatoes (fresh or canned, its up to you)
Peanut butter
Bulgur
Coconut oil
Red bell pepper

Heat the coconut oil (or water) in a big pot or skillet and add the ras el hanout and turmeric powder, cooking until fragrant. Then add onion, garlic and bell pepper and cook 4 to 6 minutes, not too much because we’re just getting started. Add salt and pepper.

Add tomato and harissa paste, tomatoes, chickpeas, coconut milk, peanut butter and water or broth.

I only added about 1.5 tablespoons of peanut butter to the actual soup because peanut butter is crazy caloric. Instead I mixed the remaining peanut butter with hot water and drizzled it over the top for flavor and a pretty garnish.

Bring the mixture to a boil and then lower to a simmer for about 20 minutes, or until the liquid is thick and creamy.

You can add corn or tapioca start to thicken if you decide not to go crazy with coconut milk, or just enjoy it more soup-y than stew-y.

I served it on a bed of bulgur instead of rice because I love bulgur and I thought it would add a nice texture to the stew.

This meal wasn’t as calorie friendly as I prefer my vegan meals, thanks to the addition of coconut milk and peanut butter, but sometimes sacrifices have to be made if you want to try something news. Right?

My only regret was that I couldn’t find any African or specifically, West African beer to go along with this meal. Otherwise it was a great new meal to test out and enjoy.

Easy Vegan Char-fu (Vegan Char Siu)

I know, I know, you’re shocked to see yet another noodle dish from me.

Cue: your shocked face!

Seriously though, with everything going on in the world sometimes you just want a dish that brings you comfort and for me that is usually Asian noodles. They are versatile so you can get super fancy with it or do it up as simple as you like. This particular dish is a play on char siu, but obviously we’re not going to be using adorable pigs in our vegan meal, so we relied on good ol’ TVP to get the job done.

This vegan dish is all about the seasoning (and the noodles) but mostly the seasoning.

I don’t know about where you guys are–feel free to tell me where you are while reading this in the comments–but even if we were eating out these days, the suburbs of Bucharest aren’t exactly a haven for vegan cuisine, which means I can get all the Asian food I want right here in the comfort of my kitchen.

Now, you can too!

What you’ll need:

Onion
Bok Choy
Garlic
Chow Mein noodles
TVP
Peanut oil
Napa cabbage
Soy Sauce
Scallions
Hot sauce

Cook the TVP as indicated, same with the noodles.

Drain the TVP and season it, then pop it into the air fryer, oven or just fry it in a skillet, the choice is yours.

Add peanut oil to a pan or skillet and cook onion, bok choy, ginger and garlic until done, about 5 to 10 minutes, depending on how you like it. Add soy sauce and hot sauce, then toss with crispy soya.

Serve on a bed of your favorite noodles and garnish with fresh, thin sliced scallions.

This quick and easy vegan meal should take you 30 minutes or less in the kitchen, but if you’re feeling like going there, feel free to share your fancier version of vegan Char-fu!

My Attempt at Vegan Okonomiyaki

I’m ba-aack! Did you miss me?

Work had gotten a little out of control and I needed to focus so I decided to take a few days away from posting but now I’m back and ready to share with you my version of a healthy-ish vegan okonomiyaki, which is a Japanese vegetable pancake.

I will tell you right off the bat that this recipe seems a lot more daunting than it actually is. Don’t let the long, but not complicated, ingredients list scare you away. To veganize his recipe takes just as much time as the original version, which means the prep work is where most of your time will be taken up, so if you’re willing to put in the effort, let’s do this!

I’ll tell you right up front that presentation is (still) not my strong suit but this vegan pancake did come out delicious and cooked properly, even if she isn’t the prettiest girl on the dance floor.

Let’s start with the ingredients. I’m feeling a little lazy so I just copy and pasted the ingredients list I posted in Cronometer, which works out well because now you’ll have exact measurements too.

This ingredients list includes EVERYTHING you see in the first image, so it includes the Asian slaw and the Korean style tofu, because I like to mix and match my food, my clothes, my languages and my fashion. Oh, and my music!

The first step is grating potatoes, cabbage and scallions for the batter and put them in a bowl. Add flour and water, just enough water to make it smushy, which I know is super vague but I realized as I was writing this hat I didn’t include water in the ingredients. The batter is going to seem wrong, like it’s not nearly enough to produce a pancake, which was exactly what I thought. But I listened to those who know better than I do, if you don’t include all the substitutions, that is. Mix it well and refrigerate it for 10 to 30 minutes. I think this step helped everything come together, so please don’t skip it.

Oil a skillet and pour enough for one large pancake, use a wooden spoon to create a nice little pancake shape and cook 4 to 5 minutes on each side. This type of pancake should be very vegetable-y, so don’t be discouraged that this isn’t anything like your fluffy breakfast pancakes…it’s not supposed to be!

Looking at that one little vegan Japanese pancake seems sad, right? Yeah, I thought so too which is why I rounded out the meal with two little side dishes. One was a cabbage, carrot & scallion slaw mixed with veggiegurt, Sriracha and plenty of herbs & spices. The other was a small bit of TVP mixed with some Asian pastes & sauces to create a full on vegan meal…Asian style.

The sauce you see on top of the vegan okonomiyaki, is the leftover veggiegurt mixture because, who doesn’t love a little sauce with dinner?

This is a great vegan meal for when you want to impress someone, but like someone who already likes you a lot and will feel really special that you went through all this trouble for them. On top of that, it was very tasty and worth the time and effort because now I can say, “Yeah I totally know how to cook vegan okonomiyaki.”

So concludes another Midnight Tokyo Diner meal in our household. If you try this, please oh please send photos here to the blog or on Facebook or Instagram if you’re feeling frisky!

Thanks for stopping by and enjoying another vegan meal with me!

Takeout Friday – Vegan Kung Pao Cauliflower

I know we just did a cauliflower recipe last week but sometimes you just have to make do with what the market provides, and sometimes the market provides…cauliflower.

That’s one of the amazing things about being vegan and doing our Midnight Tokyo Diner meals, as long as you have food, you have a fun recipe that can be whipped up into something fantastic. So, that’s what I told the Hubs, “baby make me Kung Pao Cauliflower.”

And he did.

Under normal circumstances this wold seem like a really complicated dish to veganize, but ignore the long ingredient list and focus on taking it one step at a time.

What you’ll need:

Cauliflower
Wild basmati rice
Ginger
Cashews
Peanut oil
Garlic
Soy sauce
Onion
Red bell pepper
Breadcrumbs
Cornstarch

To get your cauliflower crispy enough that it doesn’t get soggy when the sauce is added, mix the cornstarch with the breadcrumbs and bake it or add it to your air fryer. If you don’t care about oil, you can fry it up in a skillet.

Cook up the onions, ginger and garlic, adding soy sauce and water once you’re ready to make the sauce. If you need to thicken it, add a teaspoon each of cornstarch and water. Serve on top of rice on along side it. Sprinkle chopped cashews on top and you’re good to go.

This vegan Kung Pao recipe is fairly easy and quick, but it has multiple components so it can be intimidating. Don’t let this vegan dish pass you by!

What’s your favorite Asian takeout dish to vegan-ize?

Garlicky Vegan Mac & Not Cheese

I LOVE mac & cheese…at least I used to love it.

Then I went vegan and stopped eating cheese and an odd thing happened; I stopped putting cheese on EVERYTHING. And what’s crazier is that I stopped adding a sprinkle of cheese here and there because I no longer craved it. So began a year of experimenting with pizza and mac without using cheese. I tried all the #veganhacks that included using sweet potatoes, Russet potatoes, carrots, cauliflower…all of it. They were okay but none of them made mac & cheese a crave-able dish for me anymore.

Oh, the dismay.

So I did a deep dive into it and there’s a good reason I stopped needing cheese on dishes when I got off animal cheese. In a word, casomorphin. It’s what makes cheese so addictive, but don’t just take my word for it. Wikipedia explains it here.  If you want the TLDR version, here ya go:

Source, Forbes 2017

Once I had that information, I didn’t feel like a bad vegan for disliking most vegan cheese options available to me in Germany and then Romania. So I decided to get creative about it.

Rather than using vegan cheese whenever I got a craving, I would go for other things like tapenade, pesto or romesco because they are flavorful, vegan and way more calorie friendly than any type of cheese, and my primary focus initially was weight loss, so calories mattered too.

Then I discovered a way to make a cheese-like sauce that was still vegan and calorie friendly, and it satisfied my need for mac & cheese, which let’s be honest was really a craving for carbs drenched in sauce…right?

All you need is: plant milk, turmeric (if you find it raw, grate it straight into the sauce), nutritional yeast, garlic granules, smoky paprika, mustard (optional), salt & pepper.

I employ the ‘low & slow’ method, which means it takes about 10 minutes (maybe longer if you’re using a lot of milk) to get the not cheese sauce nice and thick so it’ll stick to your pasta of choice.

Add the nutritional yeast one tablespoon at a time, letting it simmer and dissolve before adding more, and be sure to taste it in between just to make sure it doesn’t get too salty. Set a timer for 10 minutes and keep going until you get the thickness you prefer.

For this particular dish, I kept it pretty simple with pasta, 30 grams of sauteed garlic, and soy pieces. Add not-cheese and stir. If you’re feeling extra, pop it in the oven for 10 minutes to get a little bit of crust on top but it’s totally not necessary because this vegan mac stands on its own.

vegan alternative to mac & cheese

Just a quick note here: turmeric doesn’t just add the color of American cheese to this dish, it also comes with plenty of health benefits that include anti-oxidant as well as anti-inflammatory properties, which is a nice change for cheese, don’tcha think?

Let me know if you decide to make your own version…what do you put in it?

Easy Vegan Broccoli Stir-Fry

What do you do when you:

A. Work from home

B. Are on lockdown

C. Work well past the dinner hour but NEED some good #vegan food to keep you going?

Easy…a quick vegan stir-fry is where it’s at.

ALWAYS.

The ingredient list is simple: firm tofu, broccoli, scallions, garlic and rice. You can make whatever you want just keep in mind that a good stir-fry is protein, vegetables and a grain.

And sauce, of course. For this one we used soy sauce, Korean chili paste, ginger powder, water and corn starch.

If you want a very crispy tofu, season it and pop in the air fryer if you have one. I LOVE this thing because it gives someone like me–trying to get to a healthy weight–a chance to eat something fried without going crazy on the oil since I’ve talked a lot about my foray into oil-free or minimal oil cooking. It cooks things quicker and gets them super crispy, which I loved in this dish because the tofu doesn’t get soggy, something every vegan tofu eater has had to contend with.

Oh, and the Hubs added the broccoli for a few minutes just to get some crisp on the tips and…it totally worked!

Garnish with the green tops of the scallions if you choose, sliced as big or as small as you like.

There’s not a lot to say about this meal because although it was delicious with a capital ‘D’, it was so late and fairly rushed that I can’t really remember the details…other than enjoying it.

 

Jerk Spiced Cauliflower Steaks & Bulgur ~ Easy Vegan Dinners

Since discovering Midnight Tokyo Diner on Netflix, we don’t often do a lot of meal planning per se, we just grab what is fresh and what looks delicious, plus a good helping of pantry staples and favorites. It has been working for us, especially during the lockdown, so there’s no point in changing anything. Right?

So of course when I set eyes on a beautiful head of cauliflower, I knew what I wanted to do with it…and I just had to do some Jedi mind trick to get the Hubs to request cauliflower steaks. Turns out, great minds think a lot and I got to keep my Jedi tricks for another day. His request was simple: cauliflower steaks, seasoned for any style of cuisine I chose.

Gotta love a man who knows you!

The cauliflower steaks will take the longest to cook so I recommend that you season it first and set aside to let the flavors marinate. If you want to be a lazy vegan, may I suggest a good Jerk seasoning spice pack. It’ll make sure you have all the right ingredients to make it authentic without having to worry about it. But if you want to use individual ingredients, here you go: cinnamon, nutmeg, clove, ginger, scallion, scotch bonnet peppers, garlic and thyme.

I used vegan yogurt instead of oil to marinate the cauliflower, letting it get good and flavorful while I prepped the vegetables and grains.

When you’re ready, cook the cauliflower steaks on 180ºC for 30 minutes, adding more time if it’s not cooked all the way through.

The hardest part is out of the way…yay!

For the veggies you can keep it simple. Onion, bell peppers, garlic, ginger and chickpeas. I used a splash of oil (about 5 grams) for the veggies and chickpeas, otherwise I didn’t want to muddy up the flavor profile.

Finish it off with a grain of your choice, I chose bulgur because it has surpassed rice as my favorite short grain in recent years. And that’s it. Pretty easy, right?

Now all that’s left is to plate everything up!

You might notice the eggplant on the left and you’re probably wondering, doesn’t she dislike eggplant…a lot? Yes, I do. A lot.

But this wasn’t my plate, ti was the Hubs and he LOVES it, so I scored it and added the rest of the veggiegurt-jerk seasoning and popped it in the oven. It was a tad overcooked so I suggest adding it during the last 15 minutes of cooking because–DUH–cauliflower and eggplant doesn’t have the same cook time.

Next time you think there’s nothing to be done with cauliflower, think again. This is a quick and easy vegan dinner that you can cook again and again, switching up the seasoning and the grains to go from Jerk spice to Mexican, Indian, French or whatever else floats your boat.

This vegan meal was delicious, it was healthy and well-balanced.

Enjoy!

Chickpeas & Shredded Mushrooms with Turmeric Rice ~ Done in 30 Minutes or Less

What do you do when you still have one more dinner to make and its the day before grocery day? Hit up the pantry for staple ingredients and use whatever fresh leftovers you have. Duh.

The grocery store we frequent has kept a big fat smile on my face with all their mushroom offerings. Usually the options are crimini, button and oyster mushrooms. But lately they’ve had enoki, chanterelle, king oyster and even Caesar mushrooms, which means we have been gobbling up mushrooms like they were going out of style. Or, in my husbands words we have more mushrooms than any two humans can eat in a week.

I think we’re both right.

Anyway, back to the delicious vegan food.

The ingredients here are pretty basic and perfect for those nights when you need to eat dinner but you don’t really feel like cooking.

Chickpeas
Oyster mushrooms
Basmati
Turmeric
Ginger
Onion
Garlic

That’s it. Oh, and oil to toss the mushrooms in before you season them and pop’em into the oven for 30 to 45 minutes.

For the rice, add salt to the water and bring it to a boil. I like to add the turmeric when I add the rice so it colors every grain a beautiful golden color when it’s done.

Mix it all together for an easy bowl meal or serve it separately for the picky eater who doesn’t like his/her food to touch, also known as vegan kids!

There you have it, folks, a thirty minute vegan meal perfect for when you want to order delivery but can’t because…reasons.

Soya Biryani with Crispy Onions

Simple food can be good food. There is a time and a place for complicated dishes that take plenty of time, but only when and if you feel like it. Biryani seems like a dish that could be complicated if you let it, especially if you decide to take forty-five minutes to get those onions properly crispy. Luckily for me, this was a night my husband cooked and the only thing I had to do was come up with what I wanted to eat for dinner this night. 🙂

I chose Biryani because it is a simple but flavorful dish that feels like it takes hours and hours in the kitchen, but an efficient vegan home cook could get it done in under an hour.

The best thing, aside from taste, about this recipe is that the ingredient list is simple.

TVP (I use inedit, but use whatever textured protein you can find)
Basmati rice
Onion
Veggiegurt
Ginger
Garlic
Red bell pepper
Peanut oil
Herbs & Spices

I know, it seems impossible that a dish so simple could produce such a flavor explosion on your tongue but…it’s true.

If you’ve never had a vegan Biryani, I recommend you do a little research so you understand the basics, but basically this is a dry dish compared to a curry, for example. The key here is the fried onions because they add SO MUCH FLAVOR!

While you re-hydrate the soya, get those onions going in oil or vegan butter, cooking them low and slow until they start to turn golden and sweet-ish. Once the soya is ready, let it cool and then toss in veggiegurt and Indian spices. My hubs couldn’t wait to make use of our new air fryer, so that’s how he cooked the soya!

While the soya got nice & crispy, he cooked the Basmati rice in salted water with a teaspoon (or two) of turmeric thrown in for the health benefits and that gorgeous yellow color.

When the onions are close to ready, add the red bell pepper, garlic and ginger to the skillet and you’re good to go. Now toss in the soya and top it on a bed of rice.

You can always substitute one protein for another, using chickpeas, tofu or any other kinds of beans. If you use seitan or tempeh, I’d love to know about it!

I truly enjoyed this dish and I’ll probably add it to the rotation, but I’d love to see your take on a vegan biryani dish.

Vegan Chanterelle Mushrooms & Black Rice Bowl

I don’t know how you guys feel about mushrooms but they are one of my all time favorite things to eat, even more so after adopting a vegan lifestyle. There are so many ways to cook, flavor and enjoy mushrooms that it’s almost impossible to get bored or tired of them. Check out my Beyond Stuffed Mushrooms! And if you’re lucky and happen upon a package of King Oyster or Enoki mushrooms, consider yourself lucky. In my (current) neck of Romania, those are what I consider a TREASURE find because they are so hard to come by.

But when I find myself staring at Chanterelle mushrooms in the mushrooms section, well my vegan heart does a little pitter-patter because I know that I’m gonna go a little bit crazy. These suckers are so flavorful and versatile that I actually can’t get enough of them and my only real problem is figuring out how to make them the star of the dish. Okay, that felt kind of like a Chopped intro, didn’t it?

Now, I don’t want to get your hopes up because there is one downside to chanterelle mushrooms and it is that they are a monster to clean. It takes forever. Literally.

At least it used to. But a few moments of internet sleuthing and I came upon a website that was the MOST helpful in finding a more streamlined way to clean them. All you’ll need is a bowl of water and a kitchen towel or paper towel, but be prepared to change that water a few times because these are very dirty mushrooms.

That sounded kinda dirty, didn’t it?

Three hundred years later and the mushrooms are clean…now we can cook!

This was another easy vegan meal, at least if you don’t count the time spent cleaning, with a simple ingredient list mostly made up of pantry staples.

You’ll need: smoked tofu, mushrooms, bell pepper, corn, onion and rice, plus herbs & spices.

I thought about using the air fryer for these but they have so much water I was worried how it would work, so I opted for my trusty mushroom pan which is the opposite of a non-stick pan. So…a stick pan? Just kidding, a good stainless steel pan is your BFF when it comes to cooking mushrooms. Either way, cook them in a pan without oil, stirring often until a lot of that water has rendered and cooked itself out. Then you can add some fat if you want and start sauteing them until brown and slightly crispy.

When the mushrooms start cooking without rendering any more water, I added the smoked tofu because I also like to have the brown parts a little crispy. When those two are close to done, I added the onion and bell pepper while I cut the corn from one fresh cob. While all that is happening, the black rice is cooking for about 20 minutes in my waste free broth.

See how brown and crispy the mushrooms are? In my opinion that gives them an excellent depth of flavor that means you don’t need to go crazy with herbs and spices, just enough to make the ingredients shine.

This is the brand of black rice I normally use but sometimes the “bio” section will have one type of organic black rice that I also love. But use what you can find and what’s right for your budget. And if you’re worried about the color, don’t be. This rice is rich in antioxidants and fiber, plus it gives a simple vegan dish a very fancy air about it, don’t you think?

With a little bit of planning and prep work, this meal can be on the table in about 30 minutes, 45 if you include the mushroom washing time but in my opinion it is totally worth it because one does not happen upon Chanterelle mushrooms regularly.

Not to mention, this is the perfect calorie friendly vegan meal to pair with an ice cold beer plus a tall glass of water!

What’s your favorite mushroom dish?

Lazy Vegan Chickpea Bowl

I’m going to let you in on a little vegan secret: not every meal requires you to be in the kitchen for hours on end. I know that may come as a shock to you, but sometimes you’re just feeling lazy and you want something quick, easy and nutritious.

When it comes to a lazy vegan meal, I try to keep it as simple as possible.

Does the meal have:

◊ Protein

◊ Carbs

◊ Fiber

If it does, you’re good to go…at least I am.

Let’s start with the easiest part of this meal first, the rice. I used a simple Jasmine rice because it was all that we had left in the pantry and because I love the fragrant goodness of Jasmine rice. It only takes about ten minutes to cook, but you want to give the rice time to cool so it gets good and fluffy when you take your fork to it later.

The fiber part of this lazy vegan meal includes crimini mushrooms, red bell pepper and onion. Simple, right? Sauté them up with or without oil until they reach the done-ness level you prefer. I like my mushrooms with a little bit of crisp on them so I cook them first before adding onions and peppers to the mix. The herbs and spices can be whatever you like, but if you’re going for simplicity I recommend, basil, oregano, garlic and thyme.

Sounds bland, right?

It’s not, especially because we still haven’t dealt with the chickpeas.

The chickpeas are the protein and the spice element to this meal for me. Grab a small ramekin and add any kind of spice mixture you like. I opted for cayenne pepper, spicy paprika, tikka masala spice, harissa, curry, turmeric, cumin and garlic granules. Rinse & dry the chickpeas and then toss with the spice blend. Bake on 200/400 for 20 to 25 minutes until they’re crispy and then…voila, your lazy vegan meal in 30 minutes or less.

Full disclosure: I have a tendency to make spicy dishes too spicy, which my husband is not a big fan of, so I preemptively made a cooling sauce featuring veggiegurt, scallions, fresh dill and lime juice. It did the trick…he didn’t complain once about the heat level, which was at about a 6 or 7 (he said 8 but we all know he’s totally exaggerating).

This is a great vegan meal no matter what you’re looking for: quick, easy, calorie friendly and DELICIOUS.

Sometimes You Just Want A Vegan Welsh Rarebit Pasta Bake

Hey guys! Hope you don’t mind a Tuesday post, but I spent all weekend in my writing cave and suddenly Monday rolled up and there I was, with no post ready to go. So after spending the morning grocery shopping, here we are, ready to talk two of my favorite things: vegan food and pasta.

Pasta gets a bad rap from plenty of people but you will NEVER hear me say a bad word to the almighty carb. It is a necessary fuel for all of us, plus pasta is truly one of the best things in the world, at least according to this vegan. If you don’t ‘do’ pasta then this isn’t a dish you’ll enjoy, but it was a delicious, fun and indulgent meal that kind of reminded us both of childhood, except you know, vegan.

When it comes to a good pasta bake, I think you only need a few things: pasta, something cheesy and a good dose of aromatics.

Of course, that’s all up to you but here is one of my versions of a cheesy #vegan pasta bake!

Choose your favorite pasta first. I opted for a whole wheat rotini because I think whole wheat pasta adds a flavor and texture that you just don’t get with refined (white) pasta.

Next you have to decide what you want to put in the “sauce”. I like to make the sauce as one big entity but you can make a simple tomato sauce and add whatever variety of vegetables you choose. I opted for onion, bell pepper, garlic and kidney beans because, why not?

Saute the onions, garlic and bell pepper in as little oil as you need to make it how you like it, or you can add a water-soy sauce blend to cook them up. I try to keep my oil/fat to a minimum but sometimes you just want that nice char or carmelization that comes with using oil. Once the veggies are where you want them to be, it’s time to talk tomatoes.

Fresh or canned, that is the question, isn’t it?

For me, yes, that is absolutely the question. Some days I feel all creative and chef-y and I will chop up fresh tomatoes and reduce the hell out of it until I have a thick and chunky tomato sauce worthy of a pasta bake. Other days, I don’t have the energy and I’ll use canned stewed tomatoes that I first, squish with my fingers and reduce it until its palatable. BUT let’s be honest, when you choose canned tomatoes you have to add A LOT of seasoning to get rid of that super sweet taste that is kind of off-putting when it comes to red pasta sauce. Ultimately, the choice is yours, but try them both and see which you find tastier and more time effective.

If you choose beans as your protein, I recommend adding them after the sauce has reduced because you still have to pop this in the oven and cook for another 15 to 20 minutes and you don’t want mushy beans. At least I don’t want mushy beans.

Now the most time-consuming part of this vegan pasta bake is the “cheese” sauce. Since I have a well documented love hate relationship with vegan cheese, I opted for a béchamel style sauce, using unsweetened almond milk, flour, olive oil and nutritional yeast, not to mention salt, pepper, smoky paprika, turmeric, basil and oregano.

Add the oil and flour, stir until blended and kind of meal-y, then slowly add the almond milk. If you want to be creative, and who doesn’t, add some spicy mustard, hot sauce and soy sauce for a Welsh Rarebit style cheesy pasta bake, then add the milk. Slowly still, adding nutritional yeast as needed. I usually start with about 15 grams of nutritional yeast and work my way up from there after tasting it. Always, always taste it as you go. I used about 250-300 ml of almond milk total, adding it slowly, but depending on the size of your vegan pasta bake, you might need more or less than that.

Once everything is done, stir the pasta and veggie red sauce together and place in an oven safe baking dish. THEN it’s time to pour the cheesy vegan cheese-less sauce over the top.

Bake at 200°C/400°F for 20 to 30 minutes. If you want to get a bit of a crisp on top, use the broiler or if you have an electric oven, add the top heat and crank it up for an additional 5 minutes.

Cool for 5 to 10 minutes and then…get your grub on!

Poftă Bună!!!!

Easy Vegan Meals: Crispy Korean Spiced Tofu & Rice

Even on days like this one, stuck in the house, sometimes this vegan just doesn’t feel like gettin’ down in the kitchen. But I have to eat because I love to eat and because, ya know, we all need it to survive and all that, it means one of us still has to cook.

That’s when easy vegan meals come in super handy.

These vegan meals are ALWAYS delicious (but that part is up to you) and flavorful and most of all simple. So simple that no amount of glossy photos will make it look any different, but since we’re all friends here and everyone knows that my photography skills could use some help, it’s cool. Right?

This particular easy vegan meal was one of our now classic Midnight Tokyo Diner meals. I asked for crispy Korean tofu and this is what he made.

What’s your favorite easy vegan meal when you don’t want takeout? I often choose something Asian inspired because there’s always rice or noodles so…carbs!