Vegan Sandwich Recipes ~ Spinach & Artichoke Open-Faced Sandwiches

I used to be a sandwich snob. The kind of snob who thought that open-faced sandwiches were an abomination. A way to eat a sandwich without actually enjoying it. I don’t know, there’s just something about biting into two pieces of bread filled with goodness and hoping like hell that the insides don’t fall down your shirt.

Ah, good times.

I still contend that closed sandwiches are superior, but I am doing my best to become a better human, to expand my horizons, and to learn to love open-faced sandwiches. Progress, as they say, comes in teeny tiny baby steps.

Easy vegan spinach and artichoke sandwich recipe

Do you love spinach & artichoke dip? You know filled with vegan mayo or veggiegurt, with red bell peppers, tons of spinach and artichokes and garlic, topped with cheese? Well this is one of my favorite dishes to recreate into pasta dishes, dips, stuffed mushrooms, pizza and pretty much anything that can be spinach and artichoke-d.

If you do, this vegan sandwich recipe is right up your alley. It gives you all the goodness that you get from the dip, only now it’s a hearty and satisfying meal perfect for any weather, the pickiest eater or just for your beautiful self.

Grilled Corn & Smoked Tofu Salad

Are we back on salads, again? Yes! Yes, we are.

It’s still hot and last time I checked, salad was still delicious. And today, we have a completely different salad for you test out, tweak and enjoy.

There isn’t much to say about making vegan salads that I haven’t said already, so let’s keep this post short & yummy, shall we?

Grilled corn and smoked tofu…what?

I know, right?

But hear me out, you get to eat corn, which is delicious, and grilled smoked tofu which is smoky and delicious and the perfect thing to eat after an exhausting strength training workout.

I used a grill pan because I REALLY wanted to get the grill marks on the corn, even though I totally cut it all of the fresh corn cob. What can I say, I’m complicated. The grill pan isn’t completely necessary but I was trying to be more creative so there you have it.

Another Vegan Buddha Bowl Recipe

I have talked time, and time again about my love of the marvelous Buddha bowl.

I mean, what’s not to like about a bowl of food that contains tons of veggies, a heaping pile of grains and just enough protein to provide a well-balanced vegan meal that nourishes while tasting wickedly delicious?

I can’t think of one thing that’s unappealing about any of that.

So, here is (yet) another vegan buddha bowl recipe for you to enjoy. Or experiment with. Or try to top.

Whatever you prefer. 😉

It doesn’t matter if you’re a new vegan or an old vegan, the Buddha bowl is the perfect way to get you in the kitchen, cooking healthy vegan meals, and taking control of what you put inside your body.

Spicy Buffalo Vegan Tacos w/Corn & Tomato Salsa

In our house, any night is taco night. Whether is taco bowls or taco nachos or even something as simple as a taco salad, we LOVE tacos.

My personal favorite is hard shell tacos but for some reason they have been pretty difficult to come by recently so I had to settle for my second favorite, corn tortilla taco shells. Poor me, right?

Anyway the Hubs requested buffalo soya tacos and that was my starting point for what I called our taco bonanza!

Vegan Breakfast Anytime ~ Vegan Corned Beef Hash

Way back in the day when I was a kid, my favorite thing to have for breakfast on Saturday morning was corned beef hash. No one made it better than my grandmother and I really just couldn’t get enough of it. In college, it was my go to donation during any mid-morning breakfast event.

I was even happy to introduce this weird concoction to my international friends.

Then, my eating habits started to change. Long before going vegan, I started to make changes that included less fried foods, fewer processed foods and a lot more vegetables. And dishes like this slowly faded away. And then I moved to Europe and you just can’t find that weird corned beef stuff there.

But after going vegan and getting comfortable with my new way of life, I started to experiment.

And today I think I have a vegan corned beef hash that recalls the flavors of the original, minus the cruelty and the greasiness.

This is a pretty easy vegan recipe because the base ingredients are: potatoes, bell pepper, vegan mince (or a vegan burger chopped), onion, water/broth & nutritional yeast. Pick the flavor profile you want using the herbs and spices available to you.

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.

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.

No-Meatball Creamy Curry Risotto

Perhaps my favorite part of getting to choose what my husband cooks on his nights, is coming up with new combinations to see what he’ll do with the dish. On this night, I wanted three things: curry, vegan meatballs and risotto.

It sounded strange even to my own ears, so I hit up the Google machine just in case I was sending him on a fool’s errand. Turns out, I was…kind of.

There were curry meatball dishes for all diets and lifestyles, but I guess most people are purists when it comes to risotto, where I am not. So this is what happens when you ask for curry, vegan meatballs and risotto for dinner.

Meatless Creamy Curry Risotto.

The key to any good curry is a well-stocked spice rack, or finding the right premade vegan curry sauce or seasoning packet. Those aren’t all that easy to come by here in Romania, which works out fine because my spice rack is more like a spice shelving unit and it borders on ridiculous.

Vegan Pub Fare: Falafel Balls & Baked Fries

One of the things I’m always trying to do is find ways to take the greasy foods I love and make them a little bit healthier and more calorie friendly. Thanks to my trusty air fryer, that’s now a possibility. But there are some days when you want to just pop some stuff into the oven and call it a day.

Right?

When it comes to falafel, you usually end up with a lot of oil for frying so this was a challenge. Let’s see if you like what I’ve come up with!

This is a relatively easy dish to make and even more so if you don’t have to stand in front of the stove, turning the vegan falafel balls so each side gets nice and crispy. If you have your own vegan falafel mix recipe, feel free to use it, or just grab these ingredients from the pantry:

Garbanzo beans
Onion (grated)
Parsley (optional)
Nutritional yeast
Soy sauce
Garlic
Flour (whole wheat or chickpea)
Water (only if the mix is too thick)

I prefer to pulse the chickpeas alone in the food processor first so they break down and get crumbly but you can always do everything all at once if you’re a lazy vegan. Season with salt, pepper and smoky paprika, or whatever else you feel like using and form into balls.

You might need to let it rest in the fridge for about 10 minutes and if you have time, I suggest you do that…maybe while the oven preheats (or the oil heats up if you decide to deep fry).

Form the falafel mix into balls and lay on a lightly greased parchment paper, cook for about 20 minutes or until the vegan balls start to crisp up. If you find that it’s taking too long, turn on the top heat and crank up the heat for an extra 5 minutes.

The good thing about this recipe is that you can bake the falafel and fries at the same time!

For the potatoes, just cut into the desired shape/width/length and season. We went for a spicy cajun-masala blend because of the creamy lemon & dill veggiegurt dipping sauce (which I forgot to photograph) so they came out a little on the spicy side.

Bake for about 30 minutes or until crispy and you’ve got easy vegan pub food in 30 minutes or less!

I haven’t had falafels in a long time and this was a good, pita-free, way to enjoy them without sacrificing my love of potatoes!

If you decide to try these vegan falafel balls, please share the recipe with me!

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!