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 Mince & Mushroom Stroganoff

Back in my non-vegan days, I wasn’t a big fan of any type of stroganoff. I don’t like adding sour cream to warm dishes and overall, I just thought it was too weird and creamy with tough beef. I realize now that maybe it was the cook that was problematic and not the dish, but I generally stayed away from it.

Until recently and my ongoing love affair with mushrooms.

We always have mushrooms in the fridge, provided we can find them. White button mushrooms. Shitake mushrooms. Porcini, Enoki, Portobello and my favorite, chanterelle mushrooms. I. Love. Them. All.

But this was my partner’s night to choose, so it wasn’t just mushroom stroganoff, there was some Naturli brand vegan mince added for good measure. So, let’s do this!

This dish is easy to make and doesn’t require very many ingredients. BUT if you want to add more and fancy it up, the choice is yours.

Vegan Takeout Recipes ~ Mongolian Tofu & Rice

When you’re in the mood for a nice hot vegan meal that won’t have you in the kitchen all day, here’s my advice: grab a grain, a protein, a vegetable and make a quick sauce. In thirty minutes (give or take) you’ll have a delicious vegan meal that will make you feel good about yourself.

Bonus points, it’ll satisfy your hunger.

If you’re familiar with the popular Chinese takeout dish, Mongolian beef, you’ll be very happy you popped over to The Spicy Spatula today, because we have veganized this popular takeout dish and made it our very own.

The great thing about popular vegan takeout dishes, is that you can make them as simple or as complicated as you want, depending on your time constraints. As you can see from the photo above, the ingredient list isn’t all that complicated but it’s the sauce that gives this Mongolian Tofu most of the flavor.

Linguine & Vegan Balls with Red Sauce

Spaghetti and meatballs, it’s pretty much a classic among pasta meals and it’s been a long damn time since I’ve eaten any variation of them. Part of it is because meatballs can be a really cumbersome task, more so when they’re vegan, at least that was the case when I first went vegan in Germany. The options were limited and getting them to hold their structure in the sauce was, well, a big ol’ mess.

But this is 2021 and times have changed for vegans the world over. Whether you’re looking for a nostalgic meal because you love pasta and vegan meatballs, or you’re looking for easy vegan meals for Veganuary, this is an excellent one to try.

There’s no need to go crazy with the vegan tomato sauce, if you don’t want to, but I always think we should all go a little bit crazy when whipping up a pasta sauce. Here’s a tip: don’t skimp on your herbs. Red sauce loves herbs like rosemary, thyme, oregano, basil or marjoram. Buy the little cheap-o packets in the herbs & spices section at the grocery store to test them out and see what you like.

You’ll thank me for this tip, but you don’t have to. Just knowing that you obeyed and loved it, is enough for me!

Other than herbs and spices you’ll need:

Vegan soy balls (or falafel, seitan, tempeh, or veggie balls)
Onion
Garlic
Linguine (or spaghetti or other long pasta)
Bell pepper
Tomatoes
Vegan Worcestershire
Cornstarch
Red chili flakes

If you cook with oil, you’ll want to sauté the onions, bell pepper and garlic in hot oil, otherwise use water or broth, added periodically to keep them from sticking to the pan, on medium-high heat. Add onions and bell peppers first, adding the garlic when the other vegetables are just about done.

Dice the tomatoes by hand or mix them in a food processor until you have a fresh tomato sauce without all the added sugar. Add the tomatoes and chili flakes to the sauté pan and bring to a boil, then simmer until the sauce starts to thicken. Add a cornstarch-Worcestershire-water mixture to thicken, and don’t forget to season your veggies or your sauce!!!

Cook the pasta according to instructions and when it’s done, scoop it straight from the pot to the skillet to toss with the sauce.

For the vegan meatballs, just season them and pop in the oven for 10 minutes or until warmed through and slightly crispy around the edges. Add to sauce until fully coated. If you want them extra crispy, put them in the air fryer for a few minutes and see what happens.

With a little bit of prep work, this is an easy vegan meal that can be on the table in 30 minutes or less.

The best thing of all about this easy linguine and vegan soy-balls dinner is that you can mix it up, however you want. Add almond milk and vodka for a nice vodka sauce. Or add spicy peppers for a type of arrabiata sauce. Add olives and capers for an upscale vegan Bolognese. The point is this is one of those easy vegan meals that you can switch up by adding different herbs, spices and pasta types to the dish.

What is your go to pasta dish when you have a carb craving and which kind of red wine do you drink with it?

Twice Cooked Vegan Gobi Manchurian

As you guys know, my love for all forms of Asian cuisine knows no bounds. None. Okay well, I can veganize pretty much anything so I guess–technically–that is a boundary, but the point is that I just love the flavor profiles and I’m always happy to find something new.

Different.

Exciting.

Imagine my surprise when it was my partner’s turn to choose a meal and he chose Gobi Manchurian. I was skeptical at first, not because of the flavors, but because I cringe a little when it comes to anything that is deep fried. I’m not quite at my goal weight yet and I’ve been more relaxed about indulging in the things I love, but all that extra oil is where I draw the line.

Draw. The. Line.

But I’m a trooper. And an experimenter. So I decided to veganize it and healthy it up, and it was a challenge. Though, not as big a challenge as I anticipated, so let’s get to it, shall we?

This recipe had a few moving parts to it, but honestly it was pretty simple. Mostly.

Creamy Vegan Mushroom Tetrazzini

Whenever I think of tetrazzini, instantly I’m propelled back to the 90’s when my former step mother would make this dish with leftover dry chicken (or turkey if it was just after Thanksgiving) and mushrooms and some cream-type style. It wasn’t my favorite dish back then, other than the fact, you know, that pasta is delicious.

In fact, I’d argue that pasta is a lot like pizza. Even cold and a day old, it’s pretty damn good.

So why on earth did I request mushroom tetrazzini when it was my night to choose what we would have for dinner?

No clue.

But here we are, or rather, there we were.

Just so we’re clear, this is a bastardized version of whatever ‘traditional’ tetrazzini is supposed to be, but it’s close enough in my opinion that I’m called it a vegan mushroom tetrazzini, whether you like it or not.

Vegan Meatball Stew & Creamy Polenta

Nothing is better than a nice stewy dish when the weather is cold, and let me tell ya, the weather here has been COLD!!!

I was really in the mood for a hearty vegetable stew but my partner wanted me to make creamy polenta so I split the difference and added a lot less broth and served it on top of polenta. With the help of Beyond Burger vegan meatballs.

Spicy Mushroom Vegan Tacos

Taco Tuesdays are a thing in our household, then again we can have tacos or burrito bowls or fajitas or mole, pretty much any night of the week. Mexican cuisines is not only super delicious, but with the abundance of beans in many recipes, it’s really easy to make vegan Mexican food at home.

Any night of the week.

If you want a quick and easy dinner recipe, look no further than these spicy mushroom carnitas tacos.

I prefer oyster mushrooms or king oyster mushrooms for this recipe, but honestly just about any mushroom will work as long as you cook them properly. And by properly, I mean you need to cook them until they are no longer soft or rubbery, unless that’s the consistency you’re going for.