Chocolate Baked Oats

Want a dessert for breakfast? This is the perfect breakfast for you. Baked oats are a delicious and nutritious start to a meal. These baked oats contain cocoa and chocolate chips. 

 

Chocolate baked oats topped with raspberries, bananas, and hemp hearts

 

1 cup old-fashioned oats

1 tbsp cocoa powder

1 tbsp maple syrup 

1 tbsp ground flax seeds

2 tbsp chocolate chips (I used Enjoy Life)

1 tsp vanilla extract

1 cup soy milk (or high protein plant milk of choice) 

1/2 cup fresh raspberries 

1 banana

1. In a blender, blend 1 cup of old-fashioned oats until it looks like flour. Pour in a small baking dish or ramekin. 

2. Mix in your other dry ingredients: cocoa powder and ground flax seed. Then add your chocolate chips. 

3. Once the dry ingredients are mixed, add soy milk, vanilla extract, and maple syrup. Mix well and place in an oven or toaster oven at 400℉ for 10 minutes.

4. Remove and let cool for about 5 minutes. Then top with fresh raspberries and a sliced banana. Dig in with a spoon. Enjoy!

Crabless cakes

 Crab cakes are a popular variety of fish cake usually served as an American appetizer. This vegan friendly recipe emulates the texture of crab with artichoke hearts while also being high in protein and other nutritious elements. It is served with homemade vegan remoulade. 

Vegan crabless cakes served with a dipping sauce of vegan remoulade

For the crabless cakes:

1 can chickpeas

1/2 can artichoke hearts

2 sheets of nori 

1 tbsp old bay

1 tbsp arrowroot powder

1 tbsp water 

For the remoulade: 

2 tbsp vegan mayonnaise

2 tbsp capers 

2 tsp caper brine 

1 tsp lemon juice

2 tsp old bay

1. Drain and rinse a can of chickpeas. In a food processor, add your chickpeas and nori. Blend until well combined. Ensure that some chunks are left. 

2. Pour the mixture into a mixing bowl and add your artichoke hearts. Using a fork, break down the artichoke hearts and incorporate well into the crushed up chickpeas. 

3. In a small bowl, add your arrowroot powder and water. Mix well into a slurry and pour into the mixing bowl with the chickpeas, artichoke hearts, and nori. 

4. Then add old bay seasoning and mix until well combined. 

5. In a well-oiled baking sheet pour equal parts of the batter and ensure that they are shaped as circles. 

6. Bake at 400℉ for 30 minutes. Then flip over and bake for another 10 minutes. 

7. As it bakes, prepare the remoulade. Finely chop your capers and add to a small bowl. Then add your caper brine, lemon juice, vegan mayonnaise, and old bay. Mix until well combined. 

8. Once the crabless cakes are completed, serve with the remoulade. Enjoy!

Vegan Pineapple Chicken and Rice

Vital wheat gluten is a popular vegan protein option known for it's versatility. This recipe makes vegan chicken substitute from scratch that tastes quite similar to real chicken. This recipe is great for someone who wants to transition into veganism, but still craves the taste of meat. 

 

Vegan pineapple chicken and rice topped with scallions and sesame seeds

2 cups vital wheat gluten

1/2 block super firm tofu

2 tsp vegan chicken bouillon (veggie bouillon works but won't have the same flavor)

1 tsp poultry seasoning

1 tbsp canola oil 

1/2 can of pineapple chunks

1 red bell pepper

2 cups vegan chicken broth 

1/2 cup corn starch

sesame seeds

3 stocks green onions

3 tbsp soy sauce

1 tbsp pineapple juice

1 tbsp rice vinegar

1 tbsp ketchup

2 tsp minced garlic

1 tsp minced ginger

2 cups jasmine rice

 

For the seitan chicken:

1. In a large mixing bowl, add vital wheat gluten. Create a crater in the center of the gluten flour and set aside. 

2. In a high-powered blender, add super firm tofu, canola oil and vegan chicken better than bouillon base. Then blend until smooth. 

3. Pour the contents into the center of the crater created within the flour. Feel free to swish the blender with water and remove any residual contents. 

4. Then begin to knead. Knead for about 5 minutes, or all ingredients are thoroughly combined. Then break the dough into pieces of small chunks. 

5. In a large pot, add vegan chicken broth and bring to a boil. Then add in the small chunks of wheat gluten dough (seitan). 

6. Boil the seitan for about 40 minutes. The seitan will expand during this time, but do not feel worried. 

7. After it has boiled, remove the seitan from the broth and set aside in the fridge for about an hour until it has completely cooled.  

8. As the seitan cools, feel free to prepare your rice in a rice cooker (equal parts jasmine rice with water).

8. Add some oil to a skillet and bring to heat. Then toss the seitan chunks into cornstarch until completely coated. The seitan will be moist enough for the cornstarch to adhere correctly. Add the coated seitan chunks into the skillet and let it cook until the outside it is golden and crispy. Then set aside.

For the rest of the dish:

1. Dice up your veggies. Then in a separate pan or wok, add oil and bring to medium-high heat. Add minced ginger and garlic. Fry until aromatic. 

2. Then add the white part of the scallions and the red bell peppers. Saute for about 2-3 minutes. Then add the canned pineapple with some pineapple juice. 

3. As the veggies simmer, add soy sauce, rice vinegar, ketchup, and cornstarch slurry (equal parts cornstarch and water). Cook until the the sauce begins to thicken. 

4. As the sauce thickens, add your vegan chicken chunks. Feel free to add more soy sauce, pineapple juice, or vinegar here if adjustments are needed. 

5. Once the chicken and veggies have been coated in the sauce, it is ready. Top this on a bed of warm jasmine rice, garnish with sesame seeds and the green part of scallions, and serve. Enjoy!

Palak Paneer

 Palak paneer is a delicious spinach curry with blocks of cheese called paneer. Unfortunately, most palak paneer dishes are not vegan. This recipe is a vegan version of palak paneer that has just the same amount of deliciousness. Served with garlic naan and basmati rice, it is sure to be a crowd please. 

 

Vegan palak paneer served with basmati rice and garlic naan

1 block super firm tofu 

1 package spinach

1 cup oatmilk

2 tbsp vegan butter (I used Miyoko's)

1 tbsp neutral oil (I use canola)

2 roma tomatoes 

1 onion 

6 cloves garlic 

1 tsp ginger

2 tsp garam masala

1 tsp coriander seeds

1 tsp cumin seeds 

2 tsp turmeric

Salt and pepper to taste

1. Dice your super firm tofu into cubes. Pat dry with a paper towel and place on a baking sheet. Lightly drizzle with oil and place in a 400℉ oven for about 30 minutes.

2. While the tofu bakes, finely grate your ginger and garlic. Then set aside and coaresly chop your onions and tomatoes. They do not have to be diced finely. 

3. In a wok or large pot, add some oil. Then add cumin seeds and coriander seeds. Let them saute until aromatic. Then add garlic and ginger. Let these fry in the oil for about a minutes.

4. Once the garlic and ginger has fried, add the tomatoes and onions. Saute these until the onions become translucent. Then season with a bit of salt and pepper.

5. Once the onion tomato mixture has cooked, turn the heat off and slowly add in a bag of spinach. The residual heat will cook the spinach enough for it to all wilt down. 

6. Transfer the mixture into a large blender and blend until smooth. Once blended, pour back into your cooking vessel. Add oatmilk to the blender to swish around and get all the residual matters on the sides. (Feel free to use an immersion blender if you have one in this step). 

7. Once the mixture has been added to wok or cooking pot, add the rest of the oatmilk if any is still available. Also add butter, salt and pepper. Mix and simmer on low-medium heat. 

8. After approximately 5 minutes, add turmeric and garam masala. Mix well and taste. Adjust any seasoning necessary to fit your preference. 

9. After the curry has been cooked and seasoned to your liking, add the tofu paneer. Bring the heat to low and let it simmer for about 10 minutes. 

10. Once cooled, serve with a side of aromatic rice and naan. Enjoy!

Vegan Broccoli Casserole

 Broccoli casserole is an excellent way to use up any leftover broccoli, cauliflower or cheese. This warm and comforting recipe is delicious and easy to make for a weeknight dinner!

Vegan broccoli casserole recipe

½ bag frozen broccoli

½ bag frozen cauliflower

1 package shredded cheddar cheese (I used Violife)

2 cup soy milk 

1 tsp salt 

1 tsp pepper 

1 tsp garlic powder

1 tsp smoked paprika

2 tbsp all-purpose flour

4 tbsp butter (I used Earth Balance)

½ cup breadcrumbs 

1. In a pot, melt 4 tbsp of butter. Then add flour and whisk until the raw flour smell has dissipated. 

2. Slowly add soy milk to the roux, continuously whisking to prevent clumps. Once the soy milk has thickened, season with salt, pepper, garlic powder, and smoked paprika.

3. Keep the heat on and add the shredded cheddar cheese. Whisk until completely uniform and the cheese has melted. 

4. Pour the frozen broccoli and cauliflower into a casserole dish. Preheat the oven to 400℉. Then pour the cheese sauce over the broccoli and cauliflower. 

5. Once mixed, top with a generous sprinkle of bread crumbs and melted butter. Then bake the casserole for about 30 minutes. Let it sit and cool for 15 minutes and serve. Enjoy!

Macaroni with Lentil Bolognese

 A traditional bolognese is usually made of ground meat. However, not every vegan likes to eat mock meats or vegan beef substitutes. This is a vegan take on a bolognese made with lentils. It is high in protein, iron and many other nutrients while also being delicious and affordable!

Lentil bolognese with macaroni - nutritious and affordable plant based food

1 cup dry lentils

1/2 cup white wine (optional: sub with veg broth if you want)

2 cups dried macaroni

1/2 cup oat milk

1 small onion

2 stalks celery

2 carrots 

2 tbsp tomato paste 

1 tbsp minced garlic 

1 tbsp finely chopped basil*

1 tbsp dried oregano

a few sprigs of flat-leaf parsley*

salt and pepper to taste

 *feel free to sub with dried herbs or Italian seasoning to make it cheaper

 1. Add two cups of water to a pot and bring to a boil. Then add your lentils and let them cook for about 10-15 minutes.

2. Dice up your garlic, onion, carrot and celery. In a separate pot, add a healthy amount of olive oil and drop in the veggies. Then add a pinch of salt and pepper. Saute these veggies until the onions are translucent. 

3. Deglaze the pot with white wine and bring to a boil again. This will help cook off the alcohol. Once it has been brought to a boil, add in your oat milk and tomato paste. This time, bring to a light simmer. 

4. Add in your dried/fresh herbs and salt/pepper. Once the lentils have cooked, pour them over to the vegetable mixture. Let this cook for a period of time until the lentils have absorbed the liquid. Feel free to taste the lentils to see if they are cooked through. 

5. As the lentils further cook within the sauce, bring another pot to boil and add your dried pasta. Once the pasta is al dente, drain and add to the lentils. Let everything cook for a few moments. Once the sauce and pasta have cooked together, add a little butter and top with fresh parsley and serve. Enjoy!

Gram Flour Scramble

 There are multiple ways to copy the taste and texture of egg. Plant-based scrambles come in a variety of ways: tofu, egg substitutes, and mung beans are all a couple options out there. One cheap and affordable way of making a scramble is with gram flour. I have made a gram flour omelette in the past, but this is definitely an easier recipe when you do not need to maintain the integrity of any shape. 

Gram flour scramble topped with green onion, and served with a side of salsa

1 cup gram flour

1 cup soy milk 

2 tsp kala namak (black salt) 

1 tsp sea salt

1 tsp freshly cracked black pepper

2 tbsp finely chopped red bell pepper

2 tbsp finely chopped red onion

1 tbsp green onion

2 tbsp neutral oil (I used canola)

1. In a mixing bowl, add gram flour, black salt, sea salt, and pepper. Mix with the fork until dry ingredients are combined

2. Bring a skillet to medium heat and add oil. As it heats up, chop up your red onion, red bell pepper, and green onion. Mix the red onion, the red bell pepper, and white part of the green onion in with the gram flour batter. 

3. Once the skillet has heated, pour the contents in and let it cook for a small amount of time (I would recommend covering it). 

4. After about 5-6 minutes, use a spatula to break it apart and flip over parts that need to be cooked on the other side.

5. Keep breaking up the mixture until it gets a scramble like appearance. Cook for another 6 minutes or until you see no wet part. 

6. Serve by topping it with the green part of the green onions. Enjoy! 

Chocolate Smoothie Bowl

 It seems as though the smoothie bowl craze is going down. But I still love making them sometimes, especially when I have some extra frozen fruit around the house! This smoothie bowl recipe is for chocolate loves who love sweet breakfasts, but still want to incorporate some healthy fruits into their diet!

Vegan chocolate smoothie bowl packed with protein and antioxidants, topped with granola and almonds

1/2 cup frozen strawberries

1 frozen banana

1/2 cup frozen peach

1 cup soy milk (this is the best plant milk for protein)

1/2 cup mini chocolate chips (these are easier on the blender)

2 tbsp chocolate almonds

2 tbsp vegan granola

1. In a high-powered blender, add your frozen fruit, soy milk, and chocolate chips. Blend until a smooth consistency. 

2. Pour into a bowl and top with your favorite toppings. I used chocolate dusted almonds, more mini chocolate chips, and vegan granola. Enjoy!

Vegan Traditional BLT

 I have been playing around with tempeh a little more. This is a vegan protein source that I do not have much experience with, so my first attempt wasn't the most successful. The fermeted flavor gave me a bitter aftertaste that I found unpleasant and I have not tried it since. I realized that it was my preparation technique and not the actual food that was the issue. Here is my rendition of a vegan tempeh bacon cooked and used in a BLT. 

Vegan traditional BLT with tempeh beacon served with a side of chips

1 block tempeh 

2 tbsp liquid smoke 

1 tsp smoked paprika

1 tbsp maple syrup

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp soy sauce 

2 tbsp oil

2 slices whole wheat bread

1 tbsp vegan mayo 

3 slice roma tomato

2 leaves of lettuce

1. Slice your tempeh into think slices (about half a centimeter or less). 

2. Place your sliced tempeh into a long flat tupperwear dish or ziplock bag. Then add liquid smoke, smoked paprika, maple syrup, garlic powder, onion powder, and soy sauce. Let this marinate overnight for best results. 

3. To cook it as bacon, bring a skillet to heat and add oil. Place the tempeh bacon on the hot pan and let it cook about 3 minutes on each side.

4. As the bacon cooks, bring out a few slices of your preferred bread and spread one side with vegan mayonnaise. 

5. Thinly slice a roma tomato (three slices per sandwich) and cut 2 leaves of lettuce in half to fit the bread. 

6. Top the cooked bacon on the mayo. Then add tomato and lettuce. Top with another slice of bread and serve. Enjoy!

Dal Tadka

Dal Tadka is a traditional Indian dish made with lentils, spices, and tempered with butter fried herbs and spices. It is healthy, comforting, and full of rich nutrients. This recipe is a vegan rendition of this dal dish, using vegan butter. 

Rich Dal Tadka served with rice and garlic naan

1 cup toor dal or masoor dal (split pigeon peas or red lentils)

2 cup water 

2 tbsp canola oil 

2 tbsp vegan butter (I used Miyoko's, because it browns well)

1 tomato

1 onion

2 cloves garlic

1 tsp ginger 

1 whole Indian red dried chili

1 bay leaf

1/2 tsp hing (optional)

1 tbsp kasuri methi (dried fenugreek)

2 tsp turmeric

1 tsp pepper

1 tsp coriander powder

2 tsp garam masala 

1 tsp chili powder

2 tsp cumin seeds

1. Bring a pot to heat and add water. Once water comes to a boil, add the dal and let it cook for about 30 minutes, stirring occasionally. 

2. In the meantime, chop your onion, tomato, ginger, and garlic. 

3. In a wok, add your canola or vegetable oil. Add 1 tsp cumin seeds, minced garlic and minced ginger. Saute these until aromatic. 

4. Add the onion and saute until translucent. Then add turmeric and tomato. Add a pinch to salt to allow the tomatoes to sweat. 

5. Once the lentils have cooked, transfer everything from the pot into the wok and stir. Season with more salt and pepper, add garam masala, kasuri methi, coriander powder, and chili powder. Now would be a good time to taste again and adjust anything you would like.

6. In a small pot, add butter, the rest of the cumin seeds, bay leaf, and dried red chili. Let it saute until the cumin seeds begin to pop. 

7. Pour the seasoned butter over the dal. Then top with fresh cut cilantro and serve. Enjoy! 

Vegan Ribs

 Making vegan ribs is was surprisingly easy and a very delicious way to incorporate a high protein meal into the day! With the warmer months approaching, this vegan barbecue rib recipe made with seitan is guaranteed to fill you up while providing you the warm comfort that regular ribs do! 

Vegan barbecue ribs made with seitan

2 cups vital wheat gluten 

½ cup gram flour

½ cup soy milk (any plant-based milk will do)

¾ cup water

2 tbsp tomato paste

1 tbsp miso paste

1 tbsp vegetarian better than bouillon beef base (use vegetable bouillon if unavailable)

1 tbsp soy sauce

2 tbsp brown sugar

1 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 cup barbecue sauce

1. In a large mixing bowl add all your dry seasoning: wheat gluten, gram flour, brown sugar, smoked paprika, garlic powder, and onion powder. 

2. Add all wet ingredients to a blender: soy milk water, tomato paste, miso paste, bouillon, soy sauce, brown sugar, paprika, garlic powder, onion powder. 

3. Once blended, create a hole in the center of your seasoned flour and add the wet mixture. Mix together until it forms a dough. 

4. Knead the dough for about 10 minutes, for gluten formation to occur. 

5. Once kneaded, cut the dough in half and flatten the portions, almost to the shape of a steak. Then cover with foil and steam for 40 minutes. 

6. Once the seitan has steamed, Bring a separate pan or griddle to heat and coat with some oil. Coat the seitan with barbecue sauce and place on the pan, letting it toast on both sides. 

7. Coat with more barbecue sauce, slice, and serve. Enjoy!

Homemade Whole Wheat Vegan Ravioli

Sometimes, I crave the bite and taste of ravioli. But being vegan really cuts down my options. That's why I made this delicious vegan alternative that tastes just as good as regular ravioli, but without the animal products. 

 

Whole wheat vegan ravioli with homemade ricotta served with tomato sauce and vegan parmesan

1½ cup whole wheat flour 

2 tsp salt

½ cup aquafaba (chickpea water)

1 cup vegan ricotta (checkout recipe here)

1 cup tomato sauce of choice

 

1. Pour the whole wheat flour on your counter top and create a hole in the middle. Add aquafaba in the middle. 

2. Bring together the flour and chickpea water. Add regular water if dough is too dry. Knead well for about 10 minutes. Then wrap up and set aside for an hour or so. 

3. In the meantime, prepare your vegan ricotta and set aside. 

4. Once the dough has rested, unwrap and begin to roll out about a third of it into a long sheet. Cut the dough using a cookie cutter for a round shape or a pizza cutter for a square shape. Ensure that all pieces are cut evently. 

5. Once your dough is cut, add small amount of vegan ricotta ensuring that you leave room on the edges to half the dough pieces. 

6. Use the other half of the dough pieces to cover the ones with ricotta on them. Then use a fork by pressing the edges together to ensure that all are sealed. Repeat steps 5 and 6 until you have finished using up the dough or ricotta.

7. Bring a pot to boil and add your dumplings. Let them boil for about 6-8 minutes. Then place on a paper towel to remove any excess water. 

8. Once all the raviolis are boiled, freeze extra in a freezer bag. It keeps up to 1 month. Then serve any amount you desire with a pasta sauce of choice. Enjoy!

Vegan Miso Ramen

 A while ago, I created a delicious, easy, and vegan shoyu ramen recipe. Shoyu ramen is ramen in a soy sauce based. While perusing my local grocery store, I was happy to find that they now carry miso paste. Here is an easy, nutritious vegan miso ramen bowl! 

1 tbsp miso paste 

1 tbsp water 

2 small sheets of nori (seaweed)

1/4 cup sliced mushroom 

1/4 bell pepper 

1/2 onion

1/4 cup corn 

2 slices extra firm tofu

2 tsp minced ginger

1 tbsp minced garlic 

1 tbsp sesame oil 

1 tbsp soy sauce

1 tsp canola oil

3 springs of green onion 

2 servings of ramen noodles

1. First begin by slicing your veggies and protein. Finely mince ginger and garlic. Then slice your onion, scallions, bell pepper, and mushroom. 

2. Bring a pot to heat and add a small amount of a neutral flavored oil (I used canola). Add your ginger, garlic, onion,  the white part of the scallions, and mushrooms. Let them saute for a few minutes. Then add 1½ cups of water. Then add your miso paste and soy sauce.

3. Once the pot has been brought to a boil, add your nori, corn, bell peppers, and tofu. Let them cook for about 2 minutes. 

4. In a separate pot, boil your noodles. Once the noodles are cooked, place in a bowl. Pour the veggies and broth over the ramen noodles. Top the ramen with the cooked tofu. Then sprinkle over the green part of the scallions. 

5. Pour over some sesame oil, sprinkle some sesame seeds, and serve. Enjoy!

 

Aloo Matar

If you are plant-based and having trouble finding a recipes, many times Indian food can be the way to go. Aloo Matar is a South Asian curry stew made of potatoes and peas. It is served great with basmati rice or naan. I also add chickpeas to add some extra protein to mine!

 

Aloo Matar served with garlic naan and seasoned basmati rice

3 medium potatoes (I used white potatoes) 

1 cup frozen peas 

1 can chickpeas 

1/2 cup cashews

1 cup water 

1 tbsp canola oil 

1 tbsp butter (I used Miyoko's)

3 tomatoes 

1 large onion

2 tsp turmeric 

pink salt (or any salt will do) to taste

2 tsp fresh cracked black pepper 

2 tsp garam masala 

1 tbsp kasuri methi (dried fenugreek)

4 cloves minced garlic 

2 tsp minced ginger 

2 tsp coriander seeds

2 tsp cumin seeds

1 tsp chili powder (I used kashmiri chili powder)

1. Finely mince your garlic and ginger.  Then dice your onions and tomatoes. Set those aside and dice your potatoes into small cubes. 

2. Bring a large pot of water to boil and add your potatoes. These should boil for only about 10 minutes. Then drain and set aside. 

3. As your potatoes are boiling, bring a wok or another pot to heat and add your canola oil. Once the oil has taken some time to heat up, add cumin and coriander seeds. Let them saute until aromatic. Then add the minced ginger and garlic.

4. Then add your onions. When the onions are translucent, add the tomatoes. Add a pinch of salt to let the tomatoes melt down. At this point, also add your turmeric and freshly cracked black pepper.

5. Once the tomatoes have begun to melt, add your cashews and a small quantity of the water that the potatoes were boiled in (about 1/2 cup). 

6. After about 5 minutes, pour all of these contents into a high-powered blender and blend until it becomes a smooth gravy.Then pour back into the wok or pot. Add a small amount of water to the blender and swish until the rest of the gravy that is stuck to the sides comes out successfully. 

7. To the blended gravy, add your garam masala, and dried fenugreek. Then give it a few stirs.

8. Add another 1/2 cup of water from the potatoes along with the potatoes as well. Also add your chickpeas at this point. Stir for a minute, then cover. Let his simmer on medium-low heat for about 5-7 minutes. 

9. Once you have you found the potatoes to be fork tender, add your frozen peas, and butter. Mix the entire curry and let it simmer for another 5-7 minutes. 

10. Once it has cooked, adjust any seasonings or salt, top with fresh cilantro, and serve. Enjoy!

Spicy Chili Tofu

In a vegan twist on a chili paneer, an indo-chinese dish packed with flavor, this chili tofu recipe is spicy, sweet, salty, delicious, and high in protein. This is also a perfect weeknight dinner for when you are in a rush! 

Spicy chili tofu served with sprinkled sesame seeds

1 block super or extra firm tofu

1/3 cup soy sauce 

1 tbsp ketchup 

1 tbsp canola oil

1 tsp toasted sesame oil 

1 tbsp garam masala 

2 green Thai green chilies 

1 small onion 

1/2 bell pepper 

1/2 tbsp ginger garlic paste 

 

1. Cube one block of tofu and pat dry. Set aside for it dry further (this is especially important if you are using extra firm instead of super firm). Then finely chop your green chilies and roughly chop your onions and bell peppers. 

2. Bring a wok or pot to heat and add oil. Add your chilies and ginger garlic paste. Fry these until the garlic becomes aromatic. Then and the onion and bell pepper. Saute until the onion begins to turn translucent. 

3. Add your garam masala, ketchup and soy sauce. Mix together until the veggies are coated in the sauce. Then add the tofu. 

4. Saute the tofu for about 8-10 minutes. Mixing gently for the cubes not to break. Then top with a small drizzle of toasted sesame oil. Serve on rice or by itself. Enjoy! 

 

 

 

Vegan Birria Tacos

Unless you haven't been on the internet for a while, birria tacos have taken over it by a storm. This flavorful recipe is a labor of love made for special occasions. Despite not traditionally being vegan, I found myself tempted to try out this delicious taco recipe. A few vegan recipes I saw of this looked delicious, but didn't really have a protein. Therefore, I decided to try making this with soy curls. Safe to say, these were quite delicious!

disclaimer: This recipe is my own take on a traditional Mexican dish. I am in no way claiming that this is authentic. 

Vegan Birria Tacos made from soy curls

Serves: 2 people 

2 guajillo chiles 

1 chile de arbol

1 ancho chile

1 large onion

2 roma tomatoes 

2 cloves garlic (optional) 

3 cups veggie broth

1 tsp pepper corns 

1 tsp oregano

1 tsp cumin

1 tsp cinnamon

1 tsp thyme 

1 tsp marjoram 

1/4 cup apple cider vinegar

sea salt to taste

1 package of soy curls 

1 batch of cilantro

1 lime

1 package vegan cheese of choice

6-8 corn tortillas 

** I ordered all my chiles on Amazon. This is a great way to get them if you cannot find them in the grocery store!

1. In a medium size pot, add 3/4 of your onion, tomato, garlic, guajillo chile, chile de arbol, ancho chile, pepper, oregano, cumin, cinnamon thyme, and marjoram. Add your veggie broth and boil for about 1 hour. 

2. In the meantime, pour your soy curls into a bowl, and let them soak in water. Now is also a good time to dice up the rest of your onion, a few springs of cilantro, and slice your lime in half.

3. Once the veggies and chile has boiled add it all to a high-powered blender. Blend until completely smooth. 

4. Drain the soy curls of water and add a cup of the blended sauce. Set this aside so that the soy curls absorb the sauce. 

5. As the soy curls marinate, strain the sauce in a strainer (this is optional, I actually prefer it quite thick and with the fiber still in). 

6. Bring a flat pan to heat and add some oil. Dip a corn tortilla in the sauce and place on the hot pan. Then pour in a small portion of your soy curls and top with some cheese. 

7. Once the tortilla has heated, fold the taco and cook it on both sides. Repeat until you have the desired number of tacos. 

8. Once your tacos are complete, pour the rest of your strained sauce into a bowl. This will serve as the dipping sauce. Top the sauce with some diced onion, cilantro, and squeeze some line. Top the tacos as well with the same. Serve and enjoy! 

 

Chocolate Strawberry Oatmeal

It is February and definitely the time of the year to shower a loved one with chocolate, strawberries, and all things red! This delicious breakfast oatmeal recipe does so, but in a healthy and nutritious fashion. 

 

Strawberry chocolate oatmeal served with chocolate dusted almonds

 

1/2 cup old-fashioned oats

2 tbsp frozen strawberries

1/2 cup milk (I use soy milk for the protein) 

1/2 tsp vanilla extract

1 tbsp sugar

1 tbsp vegan chocolate chips

1 tbsp chocolate dusted almonds

1 tbsp hemp hearts, ground flax seeds, or chia seeds 

1. In a microwave-safe bowl, mix quick oats, milk, and vanilla extract or flavoring. Microwave approximately 1 minute (time may vary depending on microwave). 

2. Place frozen strawberries and mix in with the oatmeal. The strawberries will thaw out in the heat of the oatmeal.

3.Top with chocolate chips, nuts and seeds of your desire (I found that ground flax seeds are the most accessible and inexpensive while holding health benefits).

Easy Tofu Fried Rice

Fried rice is a delicious, easy, and inexpensive way to incorporate veggies and protein. This vegan fried rice recipe is a quick and convenient meal to prepare on the weekdays! 

Tofu fried rice with a medley of vegetables

2 cups brown rice (day-old is best) 

1/2 cup soy sauce 

1 cup mixed veggies (mine had peas, carrots, beans, and corn)

1/2 large onion 

1/2 bell pepper (I used red)

2 stalks scallions 

1/2 block extra firm or super firm tofu 

2 tbsp toasted sesame oil 

1 tbsp canola oil (or any neutral flavored oil)

1. Roughly chop up your onion and bell pepper. Then add to a hot pan or wok with canola oil. Let the onion and pepper sautee until the onion turns translucent. 

2. Add your mixed veggies and continue to stir. Feel free to add more canola oil if necessary (or use no oil at all);. Dice up half a block of tofu into small cubes and add into the mixture as well, stirring until some of it begins to get a little bit of color.

3. Once your veggies have begun to heat up, add soy sauce and stir. Then add brown rice and mix until the rice has thoroughly been coated by the soy sauce. 

4. Add toasted sesame oil and mix up one more time to fully incorporate it. Then top with scallions and serve. Enjoy!

Sesame Peanut Noodles

This Thai-inspired sesame peanut noodle sauce is an easy, delicious, nutritious, and inexpensive vegan meal! Filled with vegetables, protein, and healthy fats, it is sure to keep you satiated and stop cravings before they begin. 

 

Sesame peanut noodles with mixed vegetables and tofu

2 tbsp peanut butter 

1/2 cup soy sauce 

1 tbsp rice vinegar (or apple cider vinegar)

1 tbsp toasted sesame oil

1 tbsp sriracha (optional)

1 tsp minced garlic 

1 tsp ginger

2 servings of fettuccine (or noodle of choice)

1 package frozen Asian medley vegetables

1 package of extra firm or super firm tofu 

1. Bring a pot to boil and add your noodles. Cook the fettuccine for about 9-10 minutes. Meanwhile, prepare the sauce. 

2. Mix peanut butter, soy sauce, rice vinegar, toasted sesame oil, sriracha, garlic, and ginger in a small bowl. 

3. Dice tofu into cubes and place on a heated 12-inch pan. Saute the tofu sides until golden brown. 

4. Add a package of Asian medley vegetables and saute for a little bit until it is slightly thawed. Then add your peanut sauce to the pan. 

5. While the vegetables cook in the sauce, add about a quarter cup water to the sauce (use pasta water ot make it richer). 

6. Add the noodles to the pan and mix until fully incorporated. Top with green onions and sesame seeds, and serve. Enjoy!

Vegan Hoppin' John

When people think cheap vegan food, they think rice and beans. The thought of just rice and beans can be quite boring. However, it all depends on what you make of it. This recipe is a vegan rendition of the traditional southern dish, Hoppin' John. 

 

Vegan Hoppin' John - black-eyed peas stew served over a bed of rice

2 cans black-eyed peas 

1 cup water

1 celery stalk

1 small yellow onion

1 bell pepper (I used red but it usually made with green)

1 tbsp oil (I used canola)

1 tbsp smoked paprika

1 tsp cayenne 

salt to taste

1 tsp brown sugar 

1 tsp dried thyme

1 tsp dried sage

2 cups rice (I used brown rice)

2 scallions (optional for garnish)

1. Cook your rice in a rice cooker or stove top. In the meantime, bring a another pot to medium heat and add oil, onion, celery, and bell pepper. 

2. Let the onions, celery, and bell peppers sautee until the onions are translucent. Then add salt, and cayenne. Stir until the spices have completely incorporated. 

3. Drain two cans of black-eyed peas and pour them into the veggies. Then add water. Let the stew simmer for about 10 minutes and add the rest of the seasonings. 

4. Serve over cooked rice and garnish with green onions. Enjoy!