Yesterday was a long and hot day, but it was also a nice day. The Hubs and I spent some time outside with the family on probably the hottest day of the year so far. But there were cherries! Lots and lots of organic wild cherries that grow in a small plot of land next door to my cousin-in-law’s home.
So…we picked cherries!
And ate cherries.
And I will probably offer up a cherry-based recipe or two sometime soon.
When we got home, my writing was done for the day (mostly) and the hunger was real. But it was my night to cook, which meant that in keeping with our Midnight Tokyo Diner idea, it was his turn to pick and he chose something I hadn’t made in a long time, if ever.
Vegan tuna and potato cakes.
Well I haven’t made anything similar to this since I was a non-vegan girl and would take canned salmon, seasonings and Saltine crackers to make salmon cakes, which I would happily eat with sliced white bread and maple syrup.
Oops, I forgot about my cabbage cakes, get the recipe here!!
These vegan tuna cakes are a little updated, all the way vegan and much more grown up, so I hope you enjoy them.
The great thing about this easy vegan meal is that you can switch it up and change it to whatever cuisine you like, or you can simply exhaust all options for Tex-Mex before moving on to something else.
With each passing year there are more and more vegan meat alternatives. Whether it’s Beyond Burgers, vegan meatballs, sausages or the all-purpose TVP, there are many ways you can take your vegan diet and lifestyle to the next level. You can enjoy childhood favorites without the cruelty. You can still enjoy your favorite comfort foods, like Vegan Salisbury Steak, without using animals to satisfy your hunger.
Great, right? It’s the goal of every vegan I’ve met since becoming vegan in 2017.
But sometimes you just want to get back to your plant-based vegan roots. Or sometimes I do, anyway. There’s no particular reason for this. I eat plenty of fresh vegetables. Fruits? Not so much, but it’s something I’m working on becoming better at as much as I can. But between vegetables (raw and cooked), whole grains and beans, I do try to get a good dose of them to my diet each week.
But on this day, I was visiting a new Lidl here in Ploiesti and they had, guess what? Fresh artichokes, already trimmed!!! I was totally stoked and knew that it was time to use them or lose them.
So, I used them.
This is a simple totally plant based vegan recipe that is easy to make and super delicious.
Hey vegans, wannabe vegans and almost there vegans! Things are a little crazy this week as I am at the tail end–finally–of my fifth book in the Mustang Prairie series so between my day job as a writer and my night job as an author, things are chaotic.
So not only am I being a lazy vegan but I’m going to pass on my lazy meal to you.
Now, if you’re expecting ‘lazy’ to mean pop a vegan pizza in the oven, you’re way off base. I have yet to find a vegan pizza that I love enough to waste the calories so no. No way. Nope. Not even a little bit. But if you have any recommendations, drop links in the comments.
When I say lazy vegan meals, I mean that I let the oven do all, if not most, of the work.
Here’s what a lazy vegan meal looks like:
As you can see from the photo, this is a lazy vegan recipe with just a handful of ingredients.
But that all brings me to the point of today’s post and recipe. I had a craving for Bolognese but I also wanted Ramen noodles so I wondered to myself, how can I achieve combining these two things while keeping it healthy and vegan and delicious. My first step was to hit up the ol’ Google Machine to see what kind of ingredient substitutions I needed to make for the Bolognese ingredients.
My second step? Making sure I had those substitutions or something close to it so that I could make it NOW. This is the result. *Gong Gong*.
I don’t know, I felt like the Law & Order gongs were appropriate right here, or maybe I’m just stoked that the OG Law & Order is back on television. 🙂
So I’m going to tell you right off the bat that the ingredients list is intimidating but only at first glance. Stick with me and you won’t be disappointed.
Can you tell that I have a deep and abiding love for Asian food? Maybe it was the Mongolian Tofu that gave it away? Or the Kung Pao Cauliflower? It could just be the wealthy of curry recipes from Aloo Keema to Vegan Meatball Coconut Curry. Either way, it’s safe to say that I’m in love with this varying cuisine and since I’ve been in Romania for a few years now (thanks pandemic), I have been without any Asian-Vegan takeout options.
When life provides you with zero takeout options you know what you have to do.
Make it yourself!
That’s right folks, we have another vegan takeout recipes, and this time it’s healthy. Well, healthy-ish. And easy.
Oh so, easy.
This recipes follows my simple yet healthy equation for lazy vegan meals too. Grab a protein, a grain and a big ol’ heap of veggies and call it done. Raid your spice cabinet and make whatever cuisine type you desire.
The day before grocery day, if you have a planned day that is, can be a little tricky when it comes to finding a well-balanced and delicious meal. We’ve all been there, right?
Sometimes figuring out meals when the fridge and pantry is light on offerings can feel a lot like the movie Friday, there’s not a lot of things that go together. Who says things have to go together? Grab what you’ve got and turn it into a healthy and delicious Buddha bowl.
This is my everything-but-the-kitchen-sink Vegan Buddha Bowl.
The best thing about this vegan Buddha bowl? It doesn’t matter if you only a little bit of a lot of different ingredients. Grab a sheet pan, season it all and pop it in the oven for 30 to 40 minutes, for a quick and easy sheet pan Buddha bowl.
I know, I know. As a certified carb-a-holic, it seems crazy to cook a meal without rice or noodles or pasta or…whatever. But sometimes you’re just too lazy, especially on workout days and you just want something quick and easy that tastes good.
Enter this super fast lazy vegan dinner. And the best part? If you need more sustenance, add a baked potato or a side of rice, like I did for this lazy vegan mashed potato bowl.
The second best part? You can switch this up use a vegan burger with corn on the cob, vegan sausage with roasted carrots or whatever meat alternative and vegetable you want.
This might not be lazy enough for some of you, but I promise that this meal will be done before your delivery order arrives at your front door. Don’t take my word for it, just test it out.
Okay guys, so I have just discovered the easiest, peasiest Asian style vegan dinner recipe on the planet. Maybe discover is a strong word, but I happened upon a few similar recipes that were decidedly not vegan and decided that they had the makings of a super delicious lazy vegan dinner.
Why lazy? Well, put simply, the past couple years have been exhausting. Not only did we move to a place with limited vegan food options right before 2019 got under way, but the only improvements in my small-ish town have been in terms of vegan options at the grocery store.
That means more cooking. More experimenting with vegan recipes. More time in the kitchen.
Which I love.
But it would be nice, every once in a while, to go out where someone else does the cooking. Where there are appetizers and cocktails and maybe even dessert before the bill.
But that’s not on the table unless we schlep all the way to Bucharest which…no.
So, anyway…here is yet another lazy vegan recipe. Gochujang spiced vegan chicken & rice.
When I say easy vegan recipe, I mean emphasis on EASY. The ingredient list in this recipe is short and sweet.