Posted in Asian Food, Bowls, oil free vegan recipes, Plant Based, Sauces & Creams, Vegan

Easy Vegan Lunch Recipes ~ Mushroom & Snow Pea Bowl

Whether you work at home like me or you have to head to an office each day, lunch is inevitable. By the time noon rolls around, your belly might rumble with hunger or maybe you skipped breakfast, or maybe you just practice intuitive eating and lunchtime is when your hunger kicks into overdrive.

Enjoy some of these vegan lunch recipes:


Veggie Ramen & Miso
Smoke Tofu Bahn Mi
Soul Food Lunch Plate

Whatever the reason you need to eat lunch and you have choices. Will you head to the nearest drive-thru to satisfy your hunger with something greasy and delicious but that won’t provide you for much energy to get through the day? Or will you load up on something healthy and full of vegetables and nutrients to keep you going?

I know which choice we all want to make. The easy choice and that’s a given since our brains are hard-wired to maintain the status quo, to avoid doing anything that might cause the smallest amount of pain or discomfort. But with a few seconds of thought and good decision making you’ll reach your health, work or life goals much easier.

And all of that was just my way of introducing my latest dish, Mushroom & Snow Pea bowl. So simple, right?

Darn tootin’!

Simple and delicious.

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Posted in Asian Food, International vegan cuisine, Noodles, Soup, Vegan

Vegan Winter Soups ~ Ginger & Veggie Noodle Soup

Yeah, I know you’re probably bored of my obsession with putting noodles in everything from Bolognese to Ramen with Gravy and all the other ramen or Asian noodle recipes I’ve posted, like my Curry Ramen.

If you’re not in the market for yet another Ramen recipe, leave out the noodles in favor of rice, bulgur, barley or even quinoa if that’s your jam because we all know what my jam is.

It’s soup season and here in Romania the weather has just taken a turn for the worse, which means I am totally upping my soup game.

Why?

Because there are vegetables available now that weren’t a month or two ago, which means I have more options. This soup is kind of like your basic chicken noodle soup only not at all basic, because it’s got sass and ginger and tons of nutrients and flavor, two things I require of all my meals.

Smoked tofu, ginger & veggie ramen soup recipe.

Don’t worry, I don’t plan on boring you with the details. If you know how to make soup, this will be quick and easy and (relatively) painless.

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Posted in Asian Food, International vegan cuisine, Noodles, Plant Based, Soup, Vegan

Easy Plant Based Vegan Lunch Recipe ~ Veggie Ramen & Miso Soup

It’s no secret that one of my biggest food weaknesses is noodles. Whether it’s Fire Noodles, or a peanut butter soba noodle dish, or a vegan noodle soup, I love it. I want it. I need it. I’ll take a double portion of someone else is making it vegan.

And when I’m feeling a little bit lazy or if I just want noodles, I will dig around in the veggie crisper, grab a few favorites and combine them with ramen or udon or soba or…whatever else is out there that I can buy or get shipped to me. When the weather dips a little, add a tiny bowl of soup using the waste free broth I keep on hand, and BAM, a quick and easy vegan lunch.

Easy veggie ramen and vegan miso soup.

Have you ever felt like having Miso soup but you don’t have all the ingredients? Me too. I’ve looked into the ethnic food aisles in Germany and Romania and you know what? NONE of them are vegan. They all have some type of fish flakes in them so you have to improvise, and that’s how I came up with my own version of vegan miso soup.

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Posted in Grains, Plant Based, Sandwiches, Vegan

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.

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Posted in Asian Food, Bowls, Grains, International vegan cuisine, Plant Based, Vegan

Quick & Easy Vegan Stir-Fry – Kale & Vegan Mince Stir-Fry

I don’t have much time for a post today but I did something recently that I swore I would never do again after a very bad experience when I was ten years old. Eat Kale.

Came across some beautiful looking kale at the market and I figured it was time to give it another try, and guess what? It was pretty damn good. Okay sure, the vegan mince (Naturli brand) helped, as did all the other veggies, but it was tasty (and bitter) and worked very well with the recipe.

Kale & vegan beef stir fry

If you’ve made one stir fry, you know how to make them all! Start with the veggies with the longest cooking time and work your way down, ending with the vegan mince.

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Posted in Asian Food, Bowls, Grains, International vegan cuisine, Seafood, Vegan

Spicy Tuna Bowl for Vegans!

Have I mentioned how much I love to experiment with new vegan food products? They can be hit or miss, but when they hit, they hit BIG.

And today I have a quick and healthy vegan recipe that uses vegan tuna from Vantastic Foods that I think you’ll find easy to make and delicious to eat.

It’s another Buddha Bowl recipe, technically but there are plenty of fresh veggies that could easily slide this into the vegan salad category. If you enjoy bowls, consider this vegan sushi bowl! Call it what you want, just call it tasty.

Crunchy and refreshing, the perfect vegan lunch idea during a heatwave!

Don’t worry, this is an easy vegan recipe that only requires basic knife skills.

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Posted in Asian Food, Bowls, International vegan cuisine, Noodles, Plant Based, Sauces & Creams, Vegan

Broccoli Ramen with Ginger Soy Gravy

It’s that time again, where my noodle addiction takes over and I am forced to share with you yet another ramen noodle dish. For those of you who love a good vegan Asian noodle dish, here we are again.

For the rest of you, #notsorry!

This recipe is easy and I have more editing to do today, so we’ll make this quick and relatively painless.

If you work from home this is a very easy vegan lunch recipe because it doesn’t have a lot of ingredients but each one is packed with flavor so your taste buds don’t skip a step.

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Posted in Cheese, Grains, International vegan cuisine, Plant Based, Salads, Vegan

Easy Vegan Lunch ~ Chickpea Caesar Salad

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

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

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

Welcome to today, folks and the chickpea Caesar salad.

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

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

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Posted in Breads, Grains, Herbs, Plant Based, Salads, Sandwiches, Vegan

Easy Vegan Lunch Recipes – 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.

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Posted in Dips, International vegan cuisine, Sauces & Creams, Vegan

Weird But Good Vegan Recipes: Spicy Tofu & Sauerkraut

Let’s keep it real, when it comes to cooking not every meal can be a gourmet masterpiece or the very definition of healthy and nutritious. We hope for one of those of two, but sometimes you just want what you want. Right?

That’s pretty much how this easy vegan meal came about. I felt like having something spicy but I didn’t want to go crazy with calories and I didn’t want to make something that would cost too much time in the kitchen because I was furiously trying to get my book properly formatted so the paperback could be completed.

Update/Shameless promotion: How Could I Forget is finally ready to order in paperback and digital!

Luckily for me, I found some leftover sauerkraut and decided…why the heck not? I love sauerkraut actually. I spent a part of my childhood in Wisconsin where I experienced many Oktoberfest celebrations and learned a lot about German and Polish culture. Then, I went on to spend about 8 years living in Germany, so yeah, sauerkraut is my jam! But, I’ve never used it out side of my seitan & kraut style recipes. So I did what any internet savvy home cook does, I consulted Google to find out other ways to use sauerkraut and what to pair it with.

Turns out, it makes an excellent side dish, with only a little prep time.

Since we’ve talked so much about the kraut, let’s start with that. I like to rinse it a little just so the taste isn’t quite so vinegar-y, then drain and set aside. Chop up one onion and a few cloves of garlic to saute (in oil or water) and when they start to crisp and turn brown, add the kraut. Cook until warm OR you can just turn off the stove and stir together if you want the full health benefits of fermented foods.

While the onions & garlic are cooking, you should re-hydrate your soya (TVP) if that’s what you’re using because that’s why I used in this easy vegan recipe, but you can always use whatever vegan protein floats your boat. I used the big pieces because there’s a lot of surface to cover in yummy spicy sauce and because I wanted a reason to break out my new air fryer!

While the soy chunks are in the air fryer, I added a bunch of spices to a bowl along with soy sauce and just enough olive oil to turn it into a paste/sauce that would work for a tossed coating. My spices: smoky & spicy paprika, garlic granules, ground ginger, harissa powder, piri piri, turmeric and cumin. When the timer beeps, remove the crispy vegan tofu wings and toss in the spice mixture.

If you’re my kind of vegan home cook and you tend to make foods a little on the spicier side, consider adding a cooling sauce for those in your home who don’t love spicy vegan foods the way you do.

I opted for a veggiegurt sauce with lemon juice, cumin, parsley and oregano. The hubs said it helped with the heat…a lot.

If you’re in the market for quick and easy vegan recipes, you will be happy to know that this recipe took about 30 minutes and that includes entering the ingredients into Cronometer.

What do you like to pair with your vegan hot wings?