Easy Vegan Dinner Recipes ~ Chickpea Masala

Life as we know it under normal circumstances is…a distant memory. You know that as well as I do, and as such, we have all been doing the best we can as often as we can. For the purposes of today’s blog, that means making sure you get a good chunk of whole foods in your vegan diet.

When was the last time you ordered/cooked a meal without soy or seitan? How about the last time you cooked a meal, period? Or one that consisted mostly of vegetables, grains, beans and/or legumes? It’s not a judgment, believe me. Some weeks I have to really go through the photos to find a meal without pasta or tofu or vegan burgers. It happens and I’ve forgiven myself.

Have you?

Good because today we have a quick and easy vegan chickpea masala for those nights when you just need something simple, whole and plant based to eat.

The chickpeas are the main source of protein in this, but the good thing about a plant based, vegan whole food diet is that you get tons of essential vitamins and nutrients from ALL of the ingredients.

To get this vegan dinner started, you start with the onion, ginger and hot chili peppers. If you’re using oil, add that into the pan, otherwise look the vegetables cook until fragrant, adding water or waste-free broth a little at a time.

Add the garlic along with any herbs and spices such as: cumin, turmeric, curry, smoky paprika, garam masala seasoning and chili powder. Stir until well coated and then add the chickpeas (rinsed & drained) and cherry/grape tomatoes or just canned crushed tomatoes which is what I used, because this was a day before shopping meal for us.

Add some broth and bring the mixture to a boil, stirring regularly so it doesn’t stick. You want to let this liquid reduce a little so the end result is thick and creamy.

Simmer for 15 to 20 minutes.

Add coconut milk (for cooking) at the last five or so minutes, making sure to taste as you go and adjust for flavor preferences.

Serve on a bed of rice and that’s a pretty darn quick and easy vegan recipes, perfect for lunch or dinner.

If you need a little extra spice, jalapenos or Sriracha will do the trick, but my hubs thought it had a nice little kick to it, emphasis on little.

The other thing I loved about this vegan chana masala? It’s super calorie friendly, even with the creamy coconut milk added to it.

This is for one serving but ingredients list is chickpea masala for 2.

Quick and easy and delicious, so next time you’re in need of a whole food vegan meal, consider hitting up your pantry for that can of beans you haven’t used in forever and toss’em in a pot.

Quick & Easy Crispy Vegan Biryani

In my household, my partner and I are both self-employed which means that there are nights that roll around when we’re both so absorbed with work that it’s ten or eleven o’clock before one of us realizes that dinnertime has come and gone. We’re not proud of it, but it’s a fact of life and there you have it.

When those nights happen and you live someplace where there are no vegan food options, or very few, you have to be efficient and creative. My go-to quick and easy vegan meal when it’s my night to cook, usually involves some type of vegan noodle dish, because noodles are my jam.

For my partner, it’s usually rice. Or pasta. Or potatoes.

On this night, it was a crispy tofu biryani.

If you’re not familiar with it, biryani is an Indian rice dish made with spices and protein, traditionally animal protein but we don’t do that here, so we’ve used TVP chunks, because they have plenty of protein and are the perfect meat substitute in this Indian rice dish.

This easy vegan tofu biryani has a simple list of ingredients:

Jasmine rice
Peanut oil
Textured vegetable protein (TVP)
Onion
Ginger
Bell pepper
Coconut milk (for cooking)
Veggiegurt
Indian spices

Cook the rice according to instructions, a pinch of turmeric gives it that gorgeous yellow color and smoky flavor.

Rehydrate the TVP and drain, the coat in veggigurt and Indian spices (curry, garam masala, chilies, ginger, garlic, cinnamon & cloves, or whatever spice blend you have handy), then set aside. I have this tandoori masala that I really love, it’s smoky and spicy, but not too spicy if you have someone who can’t handle anything over a 5 on the spice scale.

Use half the oil to sauté the onion, bell pepper and additional spices, and use the other half to pop the TVP in the air fryer to get it nice and crispy. This can also be achieved on the stove but you’ll need to use a lot more oil. If you have the time, consider baking it on high in the oven.

When everything is done, toss it all together and add more seasoning as needed. Serve and enjoy!

Quick & easy vegan tofu biryani

What’s your go-to vegan dish when you need something quick and easy?

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?

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 Lentil Lasagna Masala

I’ll just say this right at the top of the post, the only way to make lasagna simply is to buy it frozen or by using a ton of packaged ingredients. If you don’t have the time or patience, those are your options. But if you feel like blasting some old school grunge rock, chick rock or hip hop (maybe that’s just me??) and getting your cook on, might I recommend taking your time to make a killer vegan lasagna?

What I like to do is divide this up into three parts: the sauce, the filling and the cheese. I know it seems strange to consider vegan cheese an element of a proper lasagna but sometimes I like to whip up a béchamel with nut milk and nutritional yeast. But that’s any vegan lasagna in a nutshell, so let’s get started.

This meal was my husband’s choice for his Midnight Tokyo Diner night. He asked for lasagna and I decided to with a lentil lasagna masala because, well because Indian flavors are incredible and I am a wee bit obsessed.

The Sauce

The choice is yours, but I like to get the tomato sauce started first because if you use fresh tomatoes, which I highly recommend, you’ll need time to let it reduce and thicken. I kept this sauce fairly simple, using shallots, garlic, a small spicy red pepper for heat, tomato paste and tomatoes. Don’t forget herbs like oregano, thyme, rosemary or marjoram because they add a nice flavor that’ll remind you why sometimes a good red sauce is all you need, plus curry, ginger, garam masala and cardamom. It’s simple for a vegan lasagna, but I promise the filling has plenty of flavor and so does this spicy tomato sauce. In fact, I think it could also be really great as a pizza sauce or an arrabbiata sauce for your next pasta night.

Saute the shallots and pepper until fragrant and then add the garlic and tomato paste. Stir until it starts to smoke and slowly add the chopped tomatoes, or canned if that’s your jam. When the tomatoes start to break down, add a little water or broth or wine and let it simmer so it can begin to reduce. Reduce until the sauce is nice and thick, checking for flavor as you go.

The Filling

For the filling, I went with basic vegetables such as onion, bell pepper, garlic, spinach and mushrooms. For the vegan “meat” I went for lentils because I thought it would suit the taste profile I was going for better. And, it did. And the best part of all? I did it all in the same skillet!

Get the mushrooms going first and then add the onion, pepper and garlic. When they’re all cooked how you like them, add the lentils and water until just about done, then add the spinach. I used frozen because I’m not a big spinach fan and they keep a lot longer. When the filling is done, set aside and prepare to assemble.

Pop in the oven on 200/400 for about 30 minutes, adding the vegan cheese during the last ten minutes of cooking. If you want the cheese bubbly and crisp, crank the oven up for the last few minutes of cooking.

The Cheese (sorta)

In case you’re wondering, I’m in love with my new oven and if you look really close, you can see my reflection in there…somewhere.

Make sure you check the package of your lasagna noodles because for some reason some of them contain egg or milk powder. How else will they keep you addicted enough to add it to everything you eat?

Just…always read the labels before you buy! End of my PSA, I promise!

30-Minute Vegan Potato Curry

Since it’s Friday and the week has flown by (edits are done!) I decided to keep today’s recipe quick and easy. Two of my favorite things when it comes to a good healthy vegan meal because as much as I love to cook, some days you just want to sit down.

And some days your Tokyo Diner idea seems daunting and you say something like, “Just make me a curry. Spicy and with potatoes.” That was the directive I gave to the Hubs and this easy potato curry was his brain child. And bonus points on this recipe because if you felt so inclined, you could pop all the ingredients into a slow cooker on low for 5 to 7 hours. Cook the rice separately but more on that later.

Get your cutting board and your favorite knife because there’s plenty of chopping to be done!

This recipe really is simple, especially if you’ve ever whipped up a curry at home. Grab your favorite pre-made curry spice blend or mix your own and set it aside. Chop up: onion, ginger, bell pepper, garlic, potatoes, cauliflower & tomatoes. My husband prefers fresh tomatoes always so he did that but you can use canned tomatoes. When I use canned, I prefer stewed tomatoes. They’re juicier and the flavor is better in my opinion.

Add some oil to a deep skillet or water if you’re going oil-free and toss in everything but the cauliflower and garlic since they have very short cook times and will burn (garlic) or turn soggy (cauliflower) quickly.

I like to let the veggies cook a bit before I add anything other than salt & pepper, stirring frequently.

Once the veggies start to soften, add the rest and cook uncovered 3 to 5 minutes giving everything a regular stir. Then place the cover on the skillet and let it cook–undisturbed–for a few minutes. Do this until your vegetables reach desired done-ness and don’t be afraid to give the potatoes or cauliflower a fork-test if necessary. It’s your kitchen, do what you want!

The tomatoes go in last and you’ll want to cook them until the juice has been absorbed, leaving a nice thick sauce. Since he insisted on using fresh tomatoes there wasn’t much sauce, so adjust your cooking time to account for that if you do.

Pair it with rice or Naan. Most of the time I prefer naan bread because I love it and I miss it, but I miss it because it is pretty difficult to find vegan naan bread here in Romania and even in Germany too. For some odd reason there’s milk powder in most store bought naan bread, so if you know if any good vegan brands please give me names and links!

Since it was a light day with a salad for lunch and this calorie friendly dinner, I enjoyed a nice Harmin with it…to cool down the extra jalapeno peppers I put on mine!

Spicy Ginger Peanut Fried Rice

Have you ever gone down the YouTube rabbit hole? You know what I’m talking about, you go in search of something very specific and it leads you to a whole world of videos that you never knew existed but wish you knew about a lot sooner. Well if you don’t know, I suggest you try it because that’s how you get amazing dishes like this one. The easiest way to describe it is an Indian spiced fried rice.

Dishes like this are great because they satisfy any kind of takeout cravings you have but you get to decide how greasy you make it!

This recipe does require a bit of planning because you’ll need to cook the rice and let it sit for a few hours until it is cool all the way the through. It’s worth the extra effort.

For the rest of it, I used: ginger (lots and lots of ginger), onion, shallots, red & yellow bell pepper, tofu pieces, peanuts, garlic (rough chopped so you can really bite into it), lemongrass powder, jalapeno (diced with half the seeds removed in concession to my Hubs), coconut oil, and as you can see from the photos, turmeric.

You can add any kind of vegetables you want to this dish, just be sure to add them to the pot starting with the longest cooking time or you’ll have some very mushy vegetables because this cooks pretty fast and at a high temp.

Add the garlic and the peanuts at the same time, tossing for a few minutes. The thing you don’t want to do is just turn the pot of rice over into the skillet, fluff the rice with a fork first and then add it, tossing or stirring until it’s all blended. If you want a bit of grease, you can add a splash of sesame oil on top. I chose a soy sauce and lime juice blend and a few dots of Sriracha.

Cooking it on a high heat gives a nice little char on the edges which is doubly nice for the tofu and the peanuts.

Add a nice icy lager and you’ve got a quirky take on fried rice to satisfy any takeout craving.

Vegan Fish Steaks & Veggie Medley

I’ve made no secret of my desire to keep my plate as plant based as possible with the exception of tofu (is tofu not plant based?) but since I went on an ordering spree a week or so ago, I decided to go all the way.

And let me tell ya, not all results were pleasant.

Enter, vegan fish steaks.

This is another gem from the folks at Vantastic Foods, which I’ve been a fan of since I tasted their soy jerky, but this particular product was chosen by The Hubs which is kind of weird since he was vegetarian for two years before going vegan while I scarfed up trout (regenbogen for those of you fluent in Deutsch!) like it was going out of business. I skipped right over the fish products page because I had no interest in them. Another reason we make such a good team.

You can probably see the biggest source of MY own displeasure just by taking a quick look at the list of ingredients. Noriblatter is German for nori sheets, as in seaweed, which I am not a fan of. I can admit that since going vegan I don’t mind it as much because I think my taste buds just didn’t enjoy the blend of nori and raw fish.

Anyway my number one problem with this product was the overwhelming fishy scent. Even when i was a meat eater I NEVER would have purchased or eaten fish that smelled like this since that means it’s bad. But for the sake of science and not wasting money, I had to give it a try and…it wasn’t bad.

It wasn’t great, but combined with seasoned vegetables, it was edible. With hot sauce.

The Hubs cooked this meal and the “steaks” were seasoned beautifully and capped off with a squeeze of fresh lemon juice which is about all you can do for filets this small. A couple minutes in a skillet and these babies are ready to eat.

The mixed curried vegetables helped mask the fishy scent, which weirdly disappeared after about five minutes. Too bad my brain couldn’t erase the smell.

I have learned a very important lesson as a vegan and I suggest that everyone makes this decision for themselves. I don’t need my vegan foods to taste like their formerly living counterparts. I like my burgers tasting like chickpeas, lentils and tofu and I’m totally fine with using plain tofu to transform a former favorite dish of mine. I stopped eating that stuff for a reason and giving me something that smells like fish only reminds me of that.

The Hubs actually liked them and later this week–maybe–I’ll show you how his fish fingers turned out. Spoiler alert: as delicious as your five year old self remembers.

I found that a ice cold red ale Beck’s was the perfect way to wash this down!

What vegan products have you tried that you wish you hadn’t?

Black Beans: Vegan Two Ways

If you’re anything like me, you always have a bag or two (okay, maybe three) of dry beans in  your pantry. Dry beans are, in my opinion, a vegan staple and people of all diets should always have them on hand.

My husband on the other hand, gets a little antsy about things being the pantry for “too long” so I decided to use them since corn on the cob is everywhere this time of year and I really felt like a black bean salad. But a problem I often have is incorrectly eye measuring stuff, yet I still find myself doing it. Regularly. So…black beans two ways.

Black bean salad is pretty easy to make, even easier when you don’t have to fret about which protein to put in it and whether or not to add cheese. At least I think so.

All you need is…fresh vegetables. I grilled two ears of corn on the stove top griddle and let them cool before cutting the kernels off. Then I chopped a red bell pepper, two scallions, some Romaine lettuce and cherry tomatoes, halved and quartered, then tossed them into a large mixing bowl. (Is eighth’ed a word?)

Now set aside the bowl because its time to make the lime mustard dressing!

This was pretty simple. All you need is: mustard (I used spicy and sweet), the juice and some zest of a lime, dill, salt, pepper, cumin and smoky paprika. Whisk it and pour it on top and lunch is served.

Don’t forget to add the avocado if you have an avocado lover in your house!

Make sure you toss it until everything is coated and be sure to taste it. Don’t be afraid to let it sit for about 10 minutes before adding more seasoning sometimes all a dish needs is time.

Add a Corona or Negro Modelo to the side and you’ve got a long lunch ahead of you!

 

The problem I had was that I only used 2 cups of cooked beans to make this salad and I had almost 4 cups remaining.

…then my mother in law found vegan gnocchi at the market and got it for us.

What to do with black beans and gnocchi?

Plenty, but what did I choose? Black bean curry with gnocchi.

I don’t know where it came from but that’s how we ended up here so let’s just go with it.

I’ll just get this out of the way now because some consider it controversial. I pan fried my gnocchi in olive oil and garlic. The end.

It’s crunchy and delicious and potato-y and I love it. Boil it if you want.

The curry was a simple one with onions, ginger, garlic, bell peppers and black beans with loads of spices.

I didn’t use coconut milk, instead I made a tomato, soy sauce, sriracha, ginger mix, added water and cornstarch to it and let it thicken that way, but coconut milk is also an option.

Top the gnocchi with the curry, be as generous or as stingy as you want with the liquid.

For the garnish, I thin sliced scallions and mint to cool the spice in the dish.

And that’s how you end up using a lot of beans and creating a new dish!

By the way, we ended up having one full serving of curry left over and we split it over a bed of jasmine rice so technically, vegan black beans…three ways?

Spiced Chickpea & Tofu Steak Bowl

If you haven’t learned by now that I am addicted to flavors of the Asian continent, then you haven’t been paying attention. There are so many different flavor profiles, cuisines, spices and dishes to try that I worry I won’t get through them all before I die. That’s how much I love them.

So when I’m looking for something that is:

Easy

Healthy

Quick (ish)

I turn to my favorite way to enjoy a vegan meal, a Buddha bowl.

Today we have what I like to call a vegan shawarma bowl.

You get a little bit of everything with a bowl. Spiced tofu steaks, spiced chickpeas, couscous and sauteed onion and bok choy greens.

This meal requires one thing: a very well stocked spice cabinet.

You’ll need everything from cumin to smoky paprika, turmeric (for the couscous water), ras el hanout, baharrat, cardamom….you get the drift, right?

The key to perfectly spiced chickpeas? Drying the beans after you rinse them. I used canned garbanzo beans here so I rinsed them twice and lined a colander with a paper towel and tossing them until dry. Then put all of your spices–salt & pepper included–in to a bowl and add the chickpeas. Toss until well coated and put on a baking sheet in the oven for 30 minutes or until it reaches desired crispiness.

This was a last minute addition to the meal because I wanted to add something green and I wanted to use the last of the bok choy before it went bad. A teaspoon of olive oil along with a halved & sliced onion until translucent and brown, then add the greens for another minute or two.

The yogurt sauce was vegan yogurt, fresh dill & parsley, lemon juice, salt and pepper. It was a nice cooling agent if needed, or just a hint of citrus if you don’t.

The prep time on his meal is about 20 minutes but the tofu and chickpeas go in the oven, couscous is done in 5 minutes and the greens took about 10 minutes total. It seems complicated and it tastes like it takes hours to cook…but it doesn’t.

Next time you’re in the grocery store, grab a few spices you’ve never heard of and test’em out.