Tomato Soup
This recipe is a vegan and simpler dupe of the popular New York Times Tomato Soup recipe that has been circulating the internet and it tastes just as good!!
Ingredients
2 tbsp olive oil
2 onions, chopped
1 tsp celery salt
1 tbsp salt
1 tsp pepper
4 cans tomatoes
1 cup vegetable stock
3 tbsp sugar
2 tbsp maple syrup
3/4 cup soy milk
Method
Fry onion in olive oil until soft, about 20 minutes on low-medium heat.
Add all other ingredients except soy milk and simmer for 30 minutes.
Blitz until smooth, add soy milk and simmer for another 5-10 minutes.
Serve with bread or cheese toasties.
Sticky Gochujang Tempeh
Turn anyone into a tempeh lover with this ultra tasty recipe!
Ingredients (Serves 4-5)
Tempeh
2 blocks tempeh, broken into chunks
Marinade
2 tbsp olive oil
1/4 cup Gochujang paste
2 tsp rice vinegar
2 tbsp brown sugar
2 tbsp soy sauce
1/4 cup water
Method
Air fry, bake, or fry tempeh chunks for 10-15 minutes until golden brown (bake/airfry at 180 degrees Celsius).
Meanwhile, prepare the marinade by combining all the other ingredients. Add the baked tempeh chunks and marinate overnight or for at least a couple of hours (the longer, the better).
Fry the marinated tempeh in a pan on high for 5 minutes, then simmer for ten minutes.
Serve with rice and your choice of veggies.
Enjoy your flavourful tempeh dish!
Sticky ‘Honey’ & Sesame Tofu
If you want takeaways for dinner but don’t want to spend any money, you have to try this recipe! Serve with veggies and rice or noodles.
Ingredients
2 blocks firm tofu
2 tbsp cornstarch
1 tbsp garlic powder
1 tsp salt
Sauce
1/4 cup rice vinegar
1/4 cup agave
1/4 cup sweet chilli sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1/3 cup water
pinch salt
2 tsp cornflour
spring onions & sesame seeds to top
Method
Press the tofu dry with a paper towel and then break it into bite-sized chunks. In a bowl, coat the tofu chunks with cornflour, garlic powder, and salt. Bake in the oven or air fryer for 15 minutes at 180 degrees Celsius.
While the tofu is baking, whisk together all the sauce ingredients until the cornflour is dissolved.
In a large fry pan, heat about 1 tbsp of olive oil and add the baked tofu chunks. Coat the tofu in the oil, then add the prepared sauce. Stir the sauce until thickened, ensuring all the tofu is well-coated. Simmer for a few more minutes, then serve topped with spring onions and sesame seeds. Enjoy!
Zesty Zucchini Pappardelle in a Creamy Butterbean Sauce
A delicious, zesty summery dish made with a creamy butterbean sauce so you have some protein hidden right in the sauce!
Ingredients
4 portions of pappardelle
4-5 zucchini, sliced
salt & pepper
juice 1/2 lemon
Creamy Butterbean Sauce
2 cans butter beans, drained and rinsed
1/4 cup nutritional yeast
4 cloves garlic
juice 1 and 1/2 lemons
2 tsp tamari
1 and 1/2 - 2 cups pasta water (depending on your desired texture)
salt & pepper to taste
Method
Heat some olive oil in a large frypan and fry zucchini with salt & pepper.
Cook pasta according to pack.
Add sauce ingredients to a blender and blend until smooth. Remember to taste and season if necessary.
Remove zucchini from pan and add to a bowl. Toss in lemon juice (1/2 lemon).
Pour creamy sauce into frypan used for the zucchini (no need to wash it). Simmer for 2-3 minutes then add pappardelle. Stir through lemony zucchini and serve.
Top with parsley and/or cashew parmesan.
Sesame Noodles
These sesame noodles are super tasty, easy to make and high in protein!
Ingredients
Sauce
4 cloves garlic, crushed
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp coconut aminos
Juice of 1/2 lime
1 tbsp sesame seeds
1 tsp maple syrup
2 tbsp water
2 portions udon noodles
1 head broccoli, cut into florets
1/4 cup cashews, lightly toasted in a frying pan
1/2 cup edamame
Method
Begin by boiling salted water in a saucepan. Cook the udon noodles, broccoli florets, and edamame separately in the boiling water according to their cooking times. Once cooked, drain them.
Combine the sauce ingredients in a bowl: crushed garlic, soy sauce, sesame oil, coconut aminos, lime juice, sesame seeds, maple syrup, and water.
After draining the noodles, broccoli, and edamame, return them to the saucepan with the heat off. Add the prepared sauce and toasted cashews, stirring well to ensure an even coating.
Serve the dish in two bowls, garnishing each with an extra sprinkle of sesame seeds on top.
Enjoy your flavorful udon noodle dish with broccoli, edamame, and a deliciously seasoned sauce!
Cashew Nut Stir Fry
Stir fries are one of the simplest vegan recipes to make. Just throwing whatever veggies you have left into a pan with a delicious sauce. Here is one of my favourite recipes for a stir fry.
Ingredients
1/2 cup raw cashews
4 servings rice, cooked
1 block tofu, cut into bite-sized cubes
1 onion, diced
1 carrot, sliced into half-moons
1 capsicum, sliced
1 broccoli, cut into small florets
Sauce
4 tbsp soy
4 tsp brown sugar
2 cloves garlic
Pinch ground pepper
2 tsp cornflour
1/3 cup water
Method
Toast cashews lightly in a large fry pan. Set aside then use the same fry pan to fry veggies and tofu until softened and browned.
Mix together sauce ingredients in a bowl then add to softened veggies. Add cashews then serve with cooked rice.
Sticky Tofu Mince
This one is for those tofu haters out there (and for everyone else obviously). I firmly believe anyone can like tofu because it’s so versatile, you just need to find your way of cooking it. This recipe is a great place to start, you can barely tell you are eating tofu in this recipe and the sticky sauce is so good! Serve with rice for a tasty meal.
Ingredients (serves 4)
Two blocks tofu, patted dry and crumbled small
1/2 red onion, diced
4 cloves garlic, crushed
Sticky Sauce
2 tbsp thick vegan teriyaki sauce or coconut aminos
2 tbsp tamari
1 tbsp maple syrup
1 tbsp rice vinegar
1/4 cup water
1/2 tbsp sesame oil
Optional: 1 tbsp vegan fish sauce (I use Culley’s)
4 servings rice, cooked, to serve
Chopped spring onions, to serve
Spicy version! Swap teriyaki/aminos for gochujang paste - this is also very yummy!
Method
Preheat oven to 200 degrees Celsius. Crumble tofu onto a lined baking tray and spread out evenly. Place in the oven for 30 minutes, taking out halfway and turning the tofu over so all sides get crispy.
Meanwhile make your sauce by mixing all the ingredients together in a bowl.
Heat a large fry pan with oil then add onion and garlic. Fry until translucent then add cooked crumbled tofu. Add your sauce and simmer for 10 minutes on a low heat until thickens. Serve on some rice with chopped spring onions
Vegan Chicken Sammy
This recipe is inspired by my favourite vegan cafe in Mount Maunganui, George. It’s so tasty, I would happily eat this for lunch every day.
Ingredients:
1 onion
1 pack vegan chicken, broken into small shreds (I used @sunfedmeats )
1 pack firm tofu, crumbled
1/2 tsp salt
1/2 tsp garlic powder
1/2 cup vegan mayo
2 tbsp chives, chopped
Method:
Fry onion in a large fry pan. Add chicken, tofu, salt & garlic and fry for a few minutes. Transfer to a bowl and add mayo and chives then assemble with some lettuce into a delicious sandwich!