Tag: quick and easy vegan dinners

Quick & Easy Vegan Dinners

Categories Plant Based, Potatoes, Sauces & Creams, VeganLeave a Comment on Quick & Easy Vegan Dinners

It’s no secret that I love to spend time in the kitchen, whipping up vegan recipes from around the world. For me, cooking is another creative outlet that allows me to stay healthy and fit, while forcing me to take a much needed break from my excessive daily screen regimen.

But some days I am just too busy with writing for clients, publishing my books, catching up with family back home in the U.S., and even just doing stuff for me. Days are long and days are busy, but that doesn’t mean I want to crack open a frozen pizza and call it a meal. But there is something in between vegan junk food and elaborate vegan dinners.

Right?

For me, yeah.

So today let’s take a look at a very simple vegan dinner that doesn’t require even an hour in the kitchen. What is this mythical vegan recipe, you ask?

Easy. Vegan falafel balls with a delicious barbecue sauce and one of my favorites…vegan garlic mashed potatoes!

Even the photos look as simple as this meal is to make, which means there is no reason to reach for takeout menus that probably don’t have enough vegan offerings to satisfy your hunger. Do it yourself.

It’s easy, I swear.

Continue reading ➞ Quick & Easy Vegan Dinners

Sweet & Spicy Apricot Mushrooms & Tofu Vegan Dinner

Categories Asian Food, Bowls, Grains, International vegan cuisine, Plant Based, Sauces & Creams, VeganLeave a Comment on 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?

Continue reading ➞ Sweet & Spicy Apricot Mushrooms & Tofu Vegan Dinner

Vegan Takeout Recipes ~ Mongolian Tofu & Rice

Categories Asian Food, Bowls, Grains, International vegan cuisine, Plant Based, Sauces & Creams, VeganLeave a Comment on 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.

Continue reading ➞ Vegan Takeout Recipes ~ Mongolian Tofu & Rice

Vegan Meatball Stew & Creamy Polenta

Categories Bowls, Grains, International vegan cuisine, Italian, Plant Based, Sauces & Creams, Soup, VeganLeave a Comment on 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.

Continue reading ➞ Vegan Meatball Stew & Creamy Polenta

Picnic Style Vegan BBQ Buddha Bowl

Categories Bowls, Grains, Herbs, Plant Based, Sides, Vegan1 Comment on Picnic Style Vegan BBQ Buddha Bowl

With the weather turning cold and 2020 being the year that never ends, I was in the mood for something simple to remind me of those times when he weather was nice, when you could outside and have a picnic without worry, when you could just go…outside.

And I just got a new tablecloth and it’s so picnic-y that I just couldn’t resist!

And when you want something healthy with a splash of something less than healthy, vegan Buddha bowls are an excellent choice. Just remember to add: protein, carbs and loads of veggies.

It looks really good, I know, but this is also a very calorie friendly vegan meal, and if you need to cut a little more, I recommend cutting the corn on the cob in half.

The tofu was seasoned and popped into the air fryer for about 10 minutes giving it a crisp & crunchy taste that was perfect with the rice and broccoli.

The corn was par boiled in salted water and then seasoned before it went into the oven for about 15 minutes and I kid you not, it tasted like street food corn, minus the loads and loads and loads of butter.

The broccoli received the same treatment as the corn, only less time in the oven and it was delicious, but I am also a huge fan of broccoli so…yeah.

The best thing about a meal like this is you can easily turn it Mediterranean by switching up the spices, maybe rubbing pesto onto the corn. Add ginger and garlic and garam masala for an Indian taste. Or whatever flavor profile you want because herbs & spices are what makes food taste GOOD.

The point is that you can do what you like because it’s your kitchen and your body, and anything that makes it easier to make healthy vegan meals is what we should all be doing.

What’s your go to meal when you need to change your mood?